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:: Volume 7, Issue 5 (Winter Supplement 2013) ::
2013, 7(5): 929-937 Back to browse issues page
Application of Food Solid State Fermentation in Production of Food Ingredients
M Soleimani, N Vakili, K Khosravi-Darani *
Abstract:   (7350 Views)
Solid-state fermentation (SSF) has special benefits in compare to submerged fermentation including being cost effective, uses small amounts of water, use low volume equipment (lower cost), and more productivity or yield in unit volume, easier the aeration process, increased diffusion rate of oxygen into moistened solid substrate, supporting the growth of aerial mycelium. SSF can be effectively used at smaller volumes, which makes it suitable for rural areas. From the beginning of human civilization, SSF has been applied in production of food ingredients. Several types of fermented food e.g. single cell protein, probiotics, flavor enhancing, drinks, pigments, peptide sweetners have been broadly produced in SSF. Authors purpose in writing this paper reviews the in food applications of solid-state fermentation process, it has been used particularly for the production of enzymes, organic acids, pigments, SCP, exopolysaccharides, and aroma compounds. Keywords: Solid-state (substrate) fermentation, Enzyme, Organic acid, Pigment, single cell protein (SCP)
Keywords: Solid-state (substrate) fermentation, Enzyme, Organic acid, Pigment, single cell protein (SCP)
Full-Text [PDF 214 kb]   (3532 Downloads)    
Type of Study: مروري | Subject: nutrition
Received: 2013/03/17 | Accepted: 2013/11/19 | Published: 2013/11/19
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Soleimani M, Vakili N, Khosravi-Darani K. Application of Food Solid State Fermentation in Production of Food Ingredients. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (5) :929-937
URL: http://nsft.sbmu.ac.ir/article-1-1092-en.html


Volume 7, Issue 5 (Winter Supplement 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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