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Fermentation
Special Issues
Solid State Fermentations
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Solid State Fermentations

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation Process Design".

Deadline for manuscript submissions: closed (31 March 2021) | Viewed by 17366

Special Issue Editor

Dr. José Pablo López-Gómez

E-Mail Website
Guest Editor
Department of Bioengineering, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469 Potsdam, Germany
Interests: fermentation; solid state fermentation; lactic acid; bacillus coagulans; yeast; filamentous fungi; continuous fermentation; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Solid state fermentation (SSF) has been used adventitiously in the production of food for millennia. In this type of process, solid particles with a continuous interparticle gaseous phase act either as a substrate or as an inert solid support for the growth of microorganisms in the absence or near absence of free water. Today, thanks to the perceived potential advantages of SSF in the synthesis of various products, the research in this field has expanded globally. Nonetheless, despite the growing interest in this type of fermentation technology, efforts are still necessary to promote it and disseminate information regarding its merits. An average of ~500 SSF documents per year (from 2016 to 2018, Scopus 2019) are published. However, not many journals have published a Special Issue on SSF (one of the few examples is the Special Issue from Biochemical Engineering of March 2003). Therefore, a Special Issue gathering and covering the most recent developments and trends in SSF will potentially attract great interest from readers. This Special Issue would focus on the application of SSF for the production of value-added chemicals, with particular interest in processes using food and agricultural residues as substrates. This Special Issue will also cover developments in the design of bioreactor systems and models to describe them. Reviews of the most important developments of recent years will also be welcome.

Dr. José Pablo López-Gómez
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • solid state fermentation
  • bioreactors
  • value-added products
  • enzymes
  • biofuels
  • modeling

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Published Papers (3 papers)

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Research

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15 pages, 3631 KiB  
Article
Effect of Substrate Characteristics on the Growth and Sporulation of Two Biocontrol Microorganisms during Solid State Cultivation
by Ga Young Lee, Wenqi Li, Ulalo M. Chirwa and Jian Shi
Fermentation 2020, 6(3), 69; https://doi.org/10.3390/fermentation6030069 - 17 Jul 2020
Cited by 3 | Viewed by 4726
Abstract
Biocontrol agents are a group of naturally occurring organisms capable of interrupting the lifespan and suppressing the propagation of disease organisms. The use of biocontrol agents offers an environment-friendly and sustainable solution to the synthetic agrochemicals. In this study, we investigated parboiled rice [...] Read more.
Biocontrol agents are a group of naturally occurring organisms capable of interrupting the lifespan and suppressing the propagation of disease organisms. The use of biocontrol agents offers an environment-friendly and sustainable solution to the synthetic agrochemicals. In this study, we investigated parboiled rice and millets as substrates for spore production of two model biocontrol microorganisms (Bacillus pumilus and Streptomyces griseus) under solid state cultivation (SSC) conditions. The effects of cultivation parameters such as initial moisture content, water activity, and cultivation time on microbial growth and spore production were studied. Furthermore, texture profile analysis was performed to test the stress and strain curve and the hardness and stickiness of the substrates. The greatest spore production occurred at 50% moisture content with millets as a substrate, yielding a count of 1.34 × 108 spores/g-wet-substrate enumerated with plate count analysis and 1.70 × 108 events/g-wet-substrate using flow cytometry analysis. Substrate texture profile was highly correlative to the initial moisture content and substrate type and all proved to be essential process variables in controlling the bacterial growth and sporulation during SSC processes. Full article
(This article belongs to the Special Issue Solid State Fermentations)
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15 pages, 1186 KiB  
Article
Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi
by Oladapo Oluwaseye Olukomaiya, W. Chrishanthi Fernando, Ram Mereddy, Xiuhua Li and Yasmina Sultanbawa
Fermentation 2020, 6(2), 44; https://doi.org/10.3390/fermentation6020044 - 24 Apr 2020
Cited by 11 | Viewed by 4474
Abstract
Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the [...] Read more.
Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal. Full article
(This article belongs to the Special Issue Solid State Fermentations)
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Review

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15 pages, 1492 KiB  
Review
Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy
by José Pablo López-Gómez and Joachim Venus
Fermentation 2021, 7(2), 76; https://doi.org/10.3390/fermentation7020076 - 11 May 2021
Cited by 29 | Viewed by 6545
Abstract
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 [...] Read more.
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 scale-up of SsF technologies, especially bioreactors, have hindered a wider application of such systems. Therefore, most of the commercial enzymes are produced in submerged-liquid fermentations (SmF) from expensive simple sugars. Instead of independently evaluating SsF and SmF, the review covers the option of combining them in a sequential process in which, enzymes are firstly produced in SsF and then used for hydrolysis, yielding a suitable medium for SmF. The article reviews experimental work that has demonstrated the feasibility of the process and underlines the benefits that such combination has. Finally, a discussion is included which highlights that, unlike typically perceived, SsF should not be considered a counterpart of SmF but, in contrast, the main advantages of each type of fermentation are accentuated in a synergistic sequential SsF-SmF. Full article
(This article belongs to the Special Issue Solid State Fermentations)
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