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Journal articles on the topic 'Solid state fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Pandey, Ashok. "Solid-state fermentation." Biochemical Engineering Journal 13, no. 2-3 (2003): 81–84. http://dx.doi.org/10.1016/s1369-703x(02)00121-3.

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2

Wang, RuoHang. "Solid State Fermentation." Chemical Engineering Journal 66, no. 1 (1997): 83. http://dx.doi.org/10.1016/s1385-8947(97)89930-5.

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3

Hobson, P. N. "Solid state fermentation." Bioresource Technology 52, no. 3 (1995): 288. http://dx.doi.org/10.1016/0960-8524(95)90015-2.

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4

Wu, Pengyu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen, and Yunxiang Liang. "Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation." Microorganisms 9, no. 9 (2021): 1951. http://dx.doi.org/10.3390/microorganisms9091951.

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Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern. In this study, the tolerance of bacteria produced by the two fermentation methods to acid stress was compared, and the reasons for the tolerance differences were analyzed at the physiological and transcriptional levels. The survival rate of the bacterial agent obtained from solid-state fermentation was significantly higher than that of bacteria obtained from liquid-state fermentation a

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5

Wu, Pengyu, Jing An, Liang Chen, et al. "Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations." Microorganisms 8, no. 11 (2020): 1656. http://dx.doi.org/10.3390/microorganisms8111656.

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The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tol

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6

Karki, Dhan Bahadur, and Ganga Prasad Kharel. "Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 31–35. http://dx.doi.org/10.3126/jfstn.v6i0.8257.

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Effects of solid versus semi-solid fermentations on the chemical and organoleptic qualities of finger millet Jand were studied. Millet was fermented under solid and semi-solid states by using defined fermentation starter and the Jand was subjected to chemical and sensory analyses. Results indicated that except on moisture and alcohol contents, semi-solid fermentation reflected a significant effect (p<0.05) on the chemical characteristics of millet Jand. TSS, acidity and ester contents increased substantially in semi-solid fermentation as compared to solid-state one. Millet fermented with 50

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7

Erismann, Yannick, Wolfram Manuel Brück, and Wilfried Andlauer. "Solid-State Fermentation of Agro-Industrial By-Products." Nutraceuticals 5, no. 2 (2025): 11. https://doi.org/10.3390/nutraceuticals5020011.

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The solid-state fermentation (SSF) of agro-industrial by-products such as okara, pomegranate peel, and cranberry pomace presents a sustainable approach to enhance the release of bioactive compounds. This study investigated the effects of different microbial cultures—Rhizopus oligosporus, Aspergillus oryzae, Streptococcus thermophilus, and a co-culture of R. oligosporus and S. thermophilus—on the bioconversion of bioactive compounds in 100% okara, okara with 2% pomegranate peel, and okara with 1% cranberry pomace. The objective was to assess whether co-culture fermentation with molds and S. the

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8

Hesseltine, C. W. "Solid state fermentation—An overview." International Biodeterioration 23, no. 2 (1987): 79–89. http://dx.doi.org/10.1016/0265-3036(87)90030-3.

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9

Geetha, K. N., K. Jeyaprakash, and Y. P. Nagaraja. "Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation." Journal of Applied and Natural Science 3, no. 2 (2011): 268–73. http://dx.doi.org/10.31018/jans.v3i2.194.

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The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened. The best amylase producer among them, Aspergillus sp was selected for enzyme production by both sub merged fermentation using mineral salt medium (MSM) and solid state fermentations using wheat bran as a solid substrate. The various parameters influencing solid state fermentation were optimized. The most important factors are such as pH, incubation temperature, incubation period, carbon sources, nitrog

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10

Viéitez, E. R., J. Mosquera, and S. Ghosh. "Kinetics of accelerated solid-state fermentation of organic-rich municipal solid waste." Water Science and Technology 41, no. 3 (2000): 231–38. http://dx.doi.org/10.2166/wst.2000.0076.

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Biotransformation of landfill solid wastes is a slow process requiring decades for completion. Accelerated anaerobic fermentation in modulated landfill environments may alleviate or eliminate pollution of land, water and air. This research was undertaken to demonstrate the application of biphasic fermentation to a simulated laboratory-scale landfill to effect rapid biomethanation of biodegradable solids. The biphasic process consisted of solid-state, acidogenic fermentation of the organic fraction of MSW followed by biomethanation of acidic hydrolysates in a separate methane fermenter. Solid-s

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11

Shivanna, Gunashree B., and Govindarajulu Venkateswaran. "Phytase Production byAspergillus nigerCFR 335 andAspergillus ficuumSGA 01 through Submerged and Solid-State Fermentation." Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/392615.

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Fermentation is one of the industrially important processes for the development of microbial metabolites that has immense applications in various fields. This has prompted to employ fermentation as a major technique in the production of phytase from microbial source. In this study, a comparison was made between submerged (SmF) and solid-state fermentations (SSF) for the production of phytase fromAspergillus nigerCFR 335 andAspergillus ficuumSGA 01. It was found that both the fungi were capable of producing maximum phytase on 5th day of incubation in both submerged and solid-state fermentation

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12

M. Gasparotto, Juliana, Raquel C. Kuhn, Edson L. Foletto, et al. "Technological Prospection on Solid-State Fermentation." Recent Patents on Engineering 6, no. 3 (2012): 207–16. http://dx.doi.org/10.2174/187221212804583259.

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13

Vadiveloo, J. "Solid-state fermentation of fibrous residues." Journal of Animal and Feed Sciences 12, no. 3 (2003): 665–76. http://dx.doi.org/10.22358/jafs/67759/2003.

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14

Krishna, Chundakkadu. "Solid-State Fermentation Systems—An Overview." Critical Reviews in Biotechnology 25, no. 1-2 (2005): 1–30. http://dx.doi.org/10.1080/07388550590925383.

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15

Durand, A. "Bioreactor designs for solid state fermentation." Biochemical Engineering Journal 13, no. 2-3 (2003): 113–25. http://dx.doi.org/10.1016/s1369-703x(02)00124-9.

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16

Mitchell, David A., Nadia Krieger, Deidre M. Stuart, and Ashok Pandey. "New developments in solid-state fermentation." Process Biochemistry 35, no. 10 (2000): 1211–25. http://dx.doi.org/10.1016/s0032-9592(00)00157-6.

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17

Stredansky, Miroslav, and Elena Conti. "Xanthan production by solid state fermentation." Process Biochemistry 34, no. 6-7 (1999): 581–87. http://dx.doi.org/10.1016/s0032-9592(98)00131-9.

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18

Singhania, Reeta Rani, Anil Kumar Patel, Carlos R. Soccol, and Ashok Pandey. "Recent advances in solid-state fermentation." Biochemical Engineering Journal 44, no. 1 (2009): 13–18. http://dx.doi.org/10.1016/j.bej.2008.10.019.

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19

Thomas, Leya, Christian Larroche, and Ashok Pandey. "Current developments in solid-state fermentation." Biochemical Engineering Journal 81 (December 2013): 146–61. http://dx.doi.org/10.1016/j.bej.2013.10.013.

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20

Mitchell, D. A., E. Gumbira-Sa'id, P. P. Greenfield, and H. W. Doelle. "Protein measurement in solid-state fermentation." Biotechnology Techniques 5, no. 6 (1991): 437–42. http://dx.doi.org/10.1007/bf00155489.

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21

Lonsane, B. K., N. P. Ghildyal, S. Budiatman, and S. V. Ramakrishna. "Engineering aspects of solid state fermentation." Enzyme and Microbial Technology 7, no. 6 (1985): 258–65. http://dx.doi.org/10.1016/0141-0229(85)90083-3.

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22

Baldensperger, J., J. Le Mer, L. Hannibal, and P. J. Quinto. "Solid state fermentation of banana wastes." Biotechnology Letters 7, no. 10 (1985): 743–48. http://dx.doi.org/10.1007/bf01032289.

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23

Cochet, N., M. Nonus, and J. M. Lebealt. "Solid-state fermentation of sugar-beet." Biotechnology Letters 10, no. 7 (1988): 491–96. http://dx.doi.org/10.1007/bf01027062.

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24

Barrios-Gonz�lez, J., A. Tomasini, G. Viniegra-Gonz�lez, and L. L�pez. "Penicillin production by solid state fermentation." Biotechnology Letters 10, no. 11 (1988): 793–98. http://dx.doi.org/10.1007/bf01027575.

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25

Dobrev, Georgi, Hristina Strinska, Anelia Hambarliiska, Boriana Zhekova, and Valentina Dobreva. "Optimization of Lipase Production in Solid-State Fermentation by Rhizopus Arrhizus in Nutrient Medium Containing Agroindustrial Wastes." Open Biotechnology Journal 12, no. 1 (2018): 189–203. http://dx.doi.org/10.2174/1874070701812010189.

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Background: Rhizopus arrhizus is a potential microorganism for lipase production. Solid-state fermentation is used for microbial biosynthesis of enzymes, due to advantages, such as high productivity, utilization of abundant and low-cost raw materials, and production of enzymes with different catalytic properties. Objective: The objective of the research is optimization of the conditions for lipase production in solid-state fermentation by Rhizopus arrhizus in a nutrient medium, containing agroindustrial wastes. Method: Biosynthesis of lipase in solid-state fermentation by Rhizopus arrhizus was

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26

Zhao, Xi, Xu, Ma, and Zhao. "Enhancement of Bacillus subtilis Growth and Sporulation by Two-Stage Solid-State Fermentation Strategy." Processes 7, no. 10 (2019): 644. http://dx.doi.org/10.3390/pr7100644.

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Two-stage solid-state fermentation strategy was exploited and systematically optimized to enhance Bacillus subtilis growth and sporulation for increasing effective cell number in B. subtilis microbial ecological agents. The first stage focused on improving cell growth followed by the second stage aiming to enhance both cell growth and sporulation. The optimal fermentation condition was that temperature changed from 37 °C to 47 °C at a fermentation time of 48 h and Mn2+ content in medium was 4.9 mg MnSO4/g dry medium. Solid medium properties were improved by the optimal two-stage fermentation.

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27

Shehu, Isah, and Unakalamba Kennedy. "SOLID STATE FERMENTATION OF RICE BRAN: NUTRITIONAL VALUES AND FUNCTIONAL PROPERTIES." International Journal of Novel Research in Physics Chemistry & Mathematics 10, no. 3 (2023): 63–86. https://doi.org/10.5281/zenodo.8366646.

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<strong>Abstract:</strong> Solid state fermentation of rice bran improves nutritional values and functional properties. The edible fungus, <em>Pleurotus Sapidus</em>, was employed for the solid state fermentation. During fermentation, the sample was withdrawn after ten days and further analyzed. An investigation process was carried out on the solid-state fermented rice bran (RB) in comparison with the unfermented (normal) rice bran. The few analyses that were investigated in comparison with the unfermented rice bran were the density tests (bulk, tapped and compact), water and oil absorption ca

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28

Colla, Luciane Maria, Aline M. M. Ficanha, Juliana Rizzardi, Telma Elita Bertolin, Christian Oliveira Reinehr, and Jorge Alberto Vieira Costa. "Production and Characterization of Lipases by Two New Isolates ofAspergillusthrough Solid-State and Submerged Fermentation." BioMed Research International 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/725959.

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Due to the numerous applications of lipases in industry, there is a need to study their characteristics, because lipases obtained from different sources may present different properties. The aim of this work was to accomplish the partial characterization of lipases obtained through submerged fermentation and solid-state fermentation by two species ofAspergillus. Fungal strains were isolated from a diesel-contaminated soil and selected as good lipases producers. Lipases obtained through submerged fermentation presented optimal activities at 37°C and pH 7.2 and those obtained through solid-state

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29

Xiong, Tao, Jian Fei Liu, Qian Qian Guan, and Su Hua Song. "Study on One-Step Solid-State Fermentation of Soybean Meal." Advanced Materials Research 236-238 (May 2011): 2836–39. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2836.

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one-step solid state fermentation process was studied. The orthogonal experiment was carried out to study the effect of the inoculation ratio, the inoculum size, the fermentation water ratio, the fermentation temperature and the fermentation period in this experiment. Optimum conditions were as follows: Bacillus licheniformis: yeast: Lactobacillus plantarum = 2:1:1, the inoculation was 6.0g/100g, the water ratio was 1:0.8, the anaerobic fermentation temperature was 36°C, the fermentation period was 96h. The content of trypsin inhibitor was measured and analyzed before and after the fermentatio

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30

Kim, Young Suk, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, and Jae-Suk Choi. "Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris." Czech Journal of Food Sciences 39, No. 6 (2021): 487–92. http://dx.doi.org/10.17221/149/2020-cjfs.

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We aimed to increase the ginsenosides present in fermented red ginseng and enhance cordycepin production by Cordyceps militaris using solid-state fermentation. After 50 days of fermentation, red ginseng solid-state fermented with C. militaris demonstrated considerably higher contents of Rb3 (9.16%), Rd (513.93%), Rg2 (63.12%), Rg3 (20R; 112.53%), and Rg3 (20S; 101.17%) than untreated red ginseng. As the fermentation time increased, the production of cordycepin gradually increased, yielding approximately 34.8 mg kg<sup>–1</sup> of cordycepin after 50 days of fermentation. In conclus

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31

Sehrawat, Rachna, Parmjit S. Panesar, Reeba Panesar, and Anit Kumar. "Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study." Pigment & Resin Technology 46, no. 6 (2017): 425–32. http://dx.doi.org/10.1108/prt-10-2016-0095.

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Purpose Biopigments, natural colors from microbiological origin are of great interest because of their potential advantages over synthetic colorants. Therefore, this paper aims to evaluate the best possible fermentative conditions for the maximum production of biopigment using solid state fermentation and submerged fermentation by Monascus purpureus MTCC 369. Design/methodology/approach The biopigment was produced using solid state fermentation and submerged with optimized substrate to achieve higher yield. The statistical analysis was carried out using a Microsoft Excel ® (Microsoft Corporati

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32

ANO, Takashi, Guang Yuan JIN, Shinji MIZUMOTO, RAHMAN Mohammad Shahedur, Kasumasa OKUNO, and Makoto SHODA. "Solid state fermentation of lipopeptide antibiotic iturin A by using a novel solid state fermentation reactor system." Journal of Environmental Sciences 21 (January 2009): S162—S165. http://dx.doi.org/10.1016/s1001-0742(09)60064-4.

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33

Martău, Gheorghe-Adrian, Peter Unger, Roland Schneider, Joachim Venus, Dan Cristian Vodnar, and José Pablo López-Gómez. "Integration of Solid State and Submerged Fermentations for the Valorization of Organic Municipal Solid Waste." Journal of Fungi 7, no. 9 (2021): 766. http://dx.doi.org/10.3390/jof7090766.

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Solid state fermentation (SsF) is recognized as a suitable process for the production of enzymes using organic residues as substrates. However, only a few studies have integrated an evaluation of the feasibility of applying enzymes produced by SsF into subsequent hydrolyses followed by the production of target compounds, e.g., lactic acid (LA), through submerged-liquid fermentations (SmF). In this study, wheat bran (WB) was used as the substrate for the production of enzymes via SsF by Aspergillus awamori DSM No. 63272. Following optimization, cellulase and glucoamylase activities were 73.63 ±

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34

Indrastuti, Erning, Teti Estiasih, Elok Zubaidah, and Harijono. "Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour." Current Nutrition & Food Science 15, no. 7 (2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.

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Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cy

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35

Vaitkeviciene, Nijole, Elvyra Jariene, Jurgita Kulaitiene, Marius Lasinskas, Ausra Blinstrubiene, and Ewelina Hallmann. "Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves." Plants 11, no. 23 (2022): 3300. http://dx.doi.org/10.3390/plants11233300.

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The goal of this investigation was to establish the impact of solid-state fermentation of different durations on the quantitative changes of vitamin C, sugars and photosynthetic pigments in the leaves of willow herbs. The tested leaves were fermented using two solid-state fermentation methods (aerobic and anaerobic) for different time periods (unfermented and fermented for 24, 48 and 72 h). The quantitative and qualitative composition of chlorophylls, carotenoids, sugars and vitamin C were determined using high performance liquid chromatography (HPLC) with UV detectors. Results indicated that

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36

Jin, Guangyuan, Sjoerd Boeschoten, Jos Hageman, et al. "Identifying Variables Influencing Traditional Food Solid-State Fermentation by Statistical Modeling." Foods 13, no. 9 (2024): 1317. http://dx.doi.org/10.3390/foods13091317.

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Solid-state fermentation is widely used in traditional food production, but most of the complex processes involved were designed and are carried out without a scientific basis. Often, mathematical models can be established to describe mass and heat transfer with the assistance of chemical engineering tools. However, due to the complex nature of solid-state fermentation, mathematical models alone cannot explain the many dynamic changes that occur during these processes. For example, it is hard to identify the most important variables influencing product yield and quality fluctuations. Here, usi

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37

Bai, Jing, Fengli Liu, Siqi Li, Pan Li, Chun Chang, and Shuqi Fang. "Solid-state fermentation process for gibberellin production using enzymatic hydrolysate corn stalks." BioResources 15, no. 1 (2019): 429–43. http://dx.doi.org/10.15376/biores.15.1.429-443.

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Solid-state fermentation was carried out for production of gibberellin via the addition of enzymatic hydrolysate from steam-exploded corn stalks during the culture period. The enzymatic hydrolysate from the steam-exploded corn stalks was added to the culture medium during the solid-state fermentation period, which improved gibberellin production. When the enzymatic hydrolysate was added into the 400 mL/kg dry basis substrate in the solid-state fermentation after 60 h, the temperature was 30 °C, the pH was 7.00, the mass ratio of solid to liquid was 1:1.1, and the fermentation period was 168 h.

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38

Dharmik, Preeti G., and Dr Ashok V. Gomashe. "Bacterial Polygalacturonase (PG) Production from Agro Industrial Waste by Solid State Fermentation." Indian Journal of Applied Research 3, no. 6 (2011): 439–42. http://dx.doi.org/10.15373/2249555x/june2013/146.

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39

Huang, Dan, Yu Long Li, Yuan Liang, and Yue Huan Yang. "Study on the Conditions of Glucoamylase Production of the Rhizopus oryzae by Solid State Fermentation." Advanced Materials Research 709 (June 2013): 814–18. http://dx.doi.org/10.4028/www.scientific.net/amr.709.814.

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The conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were studied. According to the Box-Benhnken design, the conditiones of glucoamylase production of theRhizopus oryzaewere optimized by solid state fermentation. The results showed the optimum conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were culture temperature 29°C, the water content in culture medium 53%, culture time 164h, glucoamylase activity was 2194.44U/g.

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40

López-Gómez, José Pablo, and Joachim Venus. "Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy." Fermentation 7, no. 2 (2021): 76. http://dx.doi.org/10.3390/fermentation7020076.

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An efficient processing of organic solid residues will be pivotal in the development of the circular bioeconomy. Due to their composition, such residues comprise a great biochemical conversion potential through fermentations. Generally, the carbohydrates and proteins present in the organic wastes cannot be directly metabolized by microorganisms. Thus, before fermentation, enzymes are used in a hydrolysis step to release digestible sugars and nitrogen. Although enzymes can be efficiently produced from organic solid residues in solid-state fermentations (SsF), challenges in the development and s

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41

Yu, Wei Yang, Lian Jin Weng, Yuan Yuan Han, Di Geng, and Xin Yang. "Anaerobic Solid State Fermentation of Porcine Blood." Advanced Materials Research 396-398 (November 2011): 2060–65. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.2060.

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An anaerobic solid state fermentation (ASSF) of porcine blood by two ferment agents was investigated. The free amino acids (FAA) content was applied as reference indicator, response surface design of Box-Behnken (BBD) was used to select the optimum conditions of ASSF of porcine blood. The optimum conditions were determined as porcine blood moisture of 76.0%, fermentation time of 7d, fermentation temperature of 39.0±0.5 oC, addition of the components of the mixture as follows: wheat bran 10.8 g , corn flour 1.2 g, Active 99 ferment agent I 0.768 g, Active 99 ferment agent II 0.19 g, porcine blo

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42

V. Shirsat, Dhananjay, Snehal K. Kad, and Dhananjay M. Wakhle. "Solid State Fermentation of Bee-Collected Pollen." International Journal of Current Microbiology and Applied Sciences 8, no. 05 (2019): 1557–63. http://dx.doi.org/10.20546/ijcmas.2019.805.180.

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43

Raghavarao, K. S. M. S., T. V. Ranganathan, and N. G. Karanth. "Some engineering aspects of solid-state fermentation." Biochemical Engineering Journal 13, no. 2-3 (2003): 127–35. http://dx.doi.org/10.1016/s1369-703x(02)00125-0.

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44

Domínguez, Mónica, Armando Mejía, and Javier Barrios-González. "Respiration studies of penicillin solid-state fermentation." Journal of Bioscience and Bioengineering 89, no. 5 (2000): 409–13. http://dx.doi.org/10.1016/s1389-1723(00)89088-x.

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45

Chatterjee, R., A. Dutta, R. Banerjee, and B. C. Bhattacharyya. "Production of tannase by solid-state fermentation." Bioprocess Engineering 14, no. 3 (1996): 159–62. http://dx.doi.org/10.1007/bf00369434.

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46

Foda, Mohamed S., Magdi A. Amin, Noha A. Gawdat, and Magda A. El-Bendary. "Economic production ofLysinibacillus sphaericusunder solid state fermentation." Biocontrol Science and Technology 25, no. 8 (2015): 888–97. http://dx.doi.org/10.1080/09583157.2015.1020285.

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47

Mitchell, D. A., P. F. Greenfield, and H. W. Doelle. "A model substrate for solid-state fermentation." Biotechnology Letters 8, no. 11 (1986): 827–32. http://dx.doi.org/10.1007/bf01020833.

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48

Pandey, Ashok. "Recent process developments in solid-state fermentation." Process Biochemistry 27, no. 2 (1992): 109–17. http://dx.doi.org/10.1016/0032-9592(92)80017-w.

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49

Leön, Rodriguez, J. A. Torres, J. Echevarrí, and G. Saura. "Energy balance in solid state fermentation processes." Acta Biotechnologica 11, no. 1 (1991): 9–14. http://dx.doi.org/10.1002/abio.370110104.

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50

Yung-Tse Hung, Sanad AlBurgan, Howard H Paul, and Christopher R Huhnke. "Combined bioprocess for fermentative hydrogen production from food waste: A review." Global Journal of Engineering and Technology Advances 20, no. 2 (2024): 120–24. http://dx.doi.org/10.30574/gjeta.2024.20.2.0152.

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Abstract:

Bio hydrogen is a cheaper, sustainable and safer source to produce fuel comparable to energy obtained from fossil fuels. There are many experimental methods to produce bio hydrogen using food wastes as substrates that are acted upon by specific bacterial and fungal strains. Some of the methods include batch-dark fermentation, solid-state dark fermentation, dark-anaerobic hydrogen fermentation and integrated light-dark fermentation. Different food wastes are used in these fermentation processes such as kitchen food waste, potatoes peels, sugary waste water, fish, meats, grains, cassava residues

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