2 edition of Solid-state fermentation found in the catalog.
Papers presented at Specialist Group Meeting & Symposium on Solid State Fermentation, held at Trivandrum, during March 23-24, 1994, organized by the Regional Research Laboratory, Trivandrum.
Includes bibliographical references.
|Statement||editor, Ashok Pandey.|
|Contributions||Pandey, Ashok., Regional Research Laboratory (Trivandrum, India), Specialist Group Meeting & Symposium on Solid State Fermentation (1994 : Trivandrum, India)|
|LC Classifications||QR151 .S655 1994|
|The Physical Object|
|Pagination||ix, 188 p. :|
|Number of Pages||188|
|LC Control Number||94907161|
Solid-State Fermentation Bioreactors book. Read reviews from world’s largest community for readers. Although solid-state fermentation (SSF) has been prac 4/5(4). Modern microbial solid state fermentation technology for future biorefineries for the production of added-value products Article (PDF Available) December .
Solid State Fermentation for the Production of Industrial Enzymes Article (PDF Available) in Current science 77(1) July with 8, Reads How we measure 'reads'. The present book which is the outcome of the National Level Specialist Group Meeting and Symposium on Solid-State Fermentation held at Trivandrum during March , contains detailed information on every aspect of : A. Pandey.
Summary Solid‐state fermentation (SSF) has been known to the mankind for a long time and has been considered as the oldest fermentation technology. This chapter discusses indirect ways of biomass m Cited by: In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase.
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Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, Solid-state fermentation book process, various substrate Format: Hardcover.
Solid-state fermentation [A. Pandey] on *FREE* shipping on qualifying offers. Papers presented at Specialist Group Meeting & Symposium on Solid State Fermentation, held at Trivandrum Solid-state fermentation: A. Pandey: : BooksCited by: Solid-State Fermentation Bioreactors: Fundamentals of Design and Operation Hardcover – Solid-state fermentation book by David A.
Mitchell (Editor), Nadia Krieger (Editor), Marin Berovic (Editor) & 0 Format: Hardcover. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products.
Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without. Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series) - Kindle edition by Jian Chen, Yang Zhu.
Download it once and read it on your Kindle device, PC, phones or tablets. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production.
The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate. About this book. Although solid-state fermentation (SSF) has been practiced for many centuries in the preparation of traditional fermented foods, its application to newer products within the framework of modern biotechnology is relatively restricted.
From the Back Cover. “Modern Solid State Fermentation: Theory and Practice” covers state-of-the-art studies in the field of solid state fermentation (SSF). In terms of different characteristics of microbial metabolites, this book catalogs SSF into two main parts: anaerobic and aerobic SSF.
Based on the principles of porous media and strategies Cited by: At last, the modern solid state fermentation technology platform is proposed, which will be used in solid biomass bioconversion.
This book is intended for biochemists, biotechnologists and process engineers, as well as researchers interested in : Springer Netherlands. Solid state fermentation process is defined as a process that occurs over a non-soluble material, acting as support and nutrients source, with small quantity of water, under the action of fermenting agent.
One of the important factors in pectinases production by solid state fermentation is the medium by: 2. Abstract. The process of solid-state fermentation for food applications is one of the oldest knowledges available to humans.
To many communities it is a part of their traditional knowledge to prepare the fermented food (Hesseltine, ).The expanded form of Japanese word for Koji relates to growth of by: The solid-state fermentation (SSF) is the best option to produce spores of biological control agents (BCA), because the spores have a long shelf life, compared with the obtained in liquid cultures.
The spore production under SSF conditions using polyethylene bioreactors (bag-type) is a new topic. Only little information mainly about bioreactors design and adequate conditions to Cited by: 4. Pages Abstract Solid-state fermentation (SSF) is a three-phase heterogeneous process, comprising solid, liquid, and gaseous phases, which offers potential benefits for the microbial cultivation for bioprocesses and products development.
Although solid-state fermentation (SSF) has been practiced for many centuries in the preparation of traditional fermented foods, its application to newer products within the framework of modern biotechnology is relatively restricted.
It was c- sidered for the production of enzymes in the early s and for the production of penicillin in the s, but interest in. Even in textbooks or biochemical fermentation engineering works, solid-state fermentation is rarely mentioned.
Key conditions of modern fermentation technology are pure culture and large-scale fermentation. In the past decade, research into and application of solid-state fermentation technology has been developing rapidly. Solid state fermentation is among the key processes to produce enzymes and which can serve various purposes in the food and agricultural industries, etc.
Modeling of. This book covers a wide range of studies in the field of Solid State Fermentation (SSF). The work begins with a collection of useful definitions followed by contributions on biomass estimation and the kinetics of fungal growth on solid substrates. Key Price: $ In the last decades, there has been an increasing trend towards the utilization of the solid-state fermentation (SSF) technique to produce several bulk chemicals and enzymes.
This chapter reviews the solid-state fermentation technique of cassava products for the production of valuable components for food and feed applications, microorganisms involved in this process, and key factors used to optimize the SSF : Mohamed Hawashi, Tri Widjaja, Setiyo Gunawan.
The solid state fermentation usually lacks the sophisticated instrumentation and control systems that are usually associated with submerged fermentation process.
The controls of growth kinetics of the microbes are also very limited in solid state fermentation since it is very difficult to maintain the accurate moisture and temperature in the. Solid state fermentation (SSF) and related technologies offer alternative production routes for such biotechnology-based products.
SSF has been used in the world for a long time. This technology is commonly known in the East, for traditional manufacture of fermented foods, and in the West, for mould-ripened cheese.Solid-State Fermentation. Solid-state fermentation is a cultivation technique in which microorganisms are grown under controlled conditions on moist solid particles, in beds within which there is a continuous gas phase between the particles, and sufficient moisture is present to maintain microbial growth and metabolism (Rahardjo et al., ; Mitchell et al., )."Modern Solid State Fermentation: Theory and Practice" covers state-of-the-art studies in the field of solid state fermentation (SSF).
This book is Author: Hongzhang Chen.