固态发酵

Urvashi Srivastava, Zoomi Singh, P. Saini
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引用次数: 1

摘要

在全球范围内,许多副产品或废物是通过各种食品工业产生的。这些食品工业在周围环境中处理废物;只有少数人对废物进行再加工,并将其用作功能性食品原料。发酵技术可以作为解决这一问题的方法之一。在不同的发酵方法中,固态发酵因其优雅简单而持续引起世界各地科学家和工业界的兴趣。在过去的十年中,固态发酵(SSF)对于营养富集生物过程的进展具有前所未有的重要性。本章重点综述了固态发酵相对于传统发酵的优势,固态发酵的生物反应器设计,从各种食品中生产生物活性物质,农业工业废物的生物转化以及生物精制策略。SSF在很大程度上是提高底物营养和功能价值的重要工具。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Solid-State Fermentation
Globally, many byproducts or wastes are produced through diverse food industries. These food industries dispose of their waste in the surroundings; merely a few of them reprocess their waste and use it as functional food ingredients. Fermentation techniques can be adopted as one of the methods to prevail over this waste problem. Among the different fermentation methods, solid state fermentation is reviewed as it is elegantly simple and persists to lift interest of scientists and industries around the world. The last decade has included an unprecedented rise in the significance of solid state fermentation (SSF) for the progress of bioprocesses for nutritional enrichment. This chapter focuses on a general review of the advantages of solid state fermentation over conventional fermentation, bioreactor design for SSF, production of bioactive substances from various food stuffs, bioconversion of agro-industrial wastes, and bio refining strategy. SSF is a remarkable tool to elevate nutritional and functional values of the substrate to a large extent.
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