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Solid State Fermentation (Koji Fermentation) - SR: Microbes

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34 views7 pages

Solid State Fermentation (Koji Fermentation) - SR: Microbes

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Ashwini
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© © All Rights Reserved
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SOLID STATE FERMENTATION (KOJI FERMENTATION)

- SR

SSFs are processes carried out with microbes growing on nutrient


impregnated solid substrate with little or no free water. Substrate is an insoluble
material that acts as both as - solid support and source of nutrients. Substrates
provide rich and complex source of nutrients , which need not be supplemented

The growth of koji, an enzyme-rich mold - grown on shallow trays of steamed rice,
is a classical example of SSF. SSF is a very old traditional technique carried out in
many countries. It is used for the production of edible mushrooms, cheese, soy sauce
and many other fermented products (including enzymes and organic acids).

Solid state fermentation (SSF) can be directly carried out with abundant low-cost
biomaterials (starch, cellulose, lignin, hemicellulose, chitin) grain brans, de-oiled oil
seed cakes, cereal grains (rice, wheat, barley, and corn), legume seeds,
lignocellulose materials such as straws, sawdust or wood shavings, with minimal or
no pretreatment . This is relatively simple, uses less energy compared to submerged
fermentation . It is important that the substrates used in SSF have adequate spaces
in between to allow good air circulation. This facilitates adequate exchange of gases,
besides promoting heat elimination. Forced air circulation may be done to maintain
optimal conditions in SSF.

Solid-state fermentation has emerged as a potential technology for the production of


microbial products such as feed, fuel, food, industrial chemicals, and pharmaceutical
products. It is widely applied to producing several enzymes, organic acids, flavoring
compounds etc., which must be extracted and purified and then used .

Typical examples of SSF are traditional fermentations such as:

- Japanese "koji" which uses steamed rice as solid substrate inoculated with solid
strains of the mould Aspergillus oryzae.

- Indonesian "tempeh" or Indian "ragi" which use steamed and cracked legume
seeds as solid substrate and a variety of non toxic moulds as microbial seed.

- French "blue cheese" which uses perforated fresh cheese as substrate and
selected moulds, such as Penicillium roquefortii as inoculum.

- Mushroom cultivation on SSF

Microbes grown on SSF : Generally Fungi – Spp of Aspergillus , Penicillium,


Rhizopus, Mucor, Trichoderma, Fusarium, Actinomucor etc.,
SOLID STATE FERMENTATION (KOJI FERMENTATION)
- SR
Microbes secrete hydrolytic enzymes into the substrate , so that soluble sugars are
released out for microbial metabolism

ADVANTAGES :

● The main advantage of such methods is that it produces a minimum amount


of waste and liquid effluent thus not very damaging to the environment.

● Solid substrate fermentation employs simple natural solids as the media.


Can be carried out with small volumes of substrate, lowering the operational
cost of the reactors. Low cost media

● Low technology, low energy expenditure and requires less capital


investment. Low energy requirement

● No need for sterilization, less microbial contamination, and easy


downstream processing. Low moisture content of the substrates allow for
minimal contamination. No foaming problems. Low effluent output

● Utilization of agro-industrial residues as substrates in SSF processes


provides an alternative avenue and value-addition to these otherwise under-
or non-utilized residues.

● The yield of the products is reasonably high.

● Bioreactor design, aeration process, and effluent treatment are quite simple.

● Inoculum devpt is not reqd. - as direct spore seeding can be done

LIMITATIONS :

● The microorganisms that tolerate only low moisture content can be used.
Use of limited microbial types
● Precise monitoring of SSF (e.g., O2 and CO2 levels, pH, moisture content)
is not possible. Optimal temperature difficult to maintain
● The organisms grow slowly and consequently, there is a limitation in
product formation.
● Heat production creates problems, and it is very difficult to regulate the
growth environment.
● Contaminants cannot be conrolled
SOLID STATE FERMENTATION (KOJI FERMENTATION)
- SR

Comparison between liquid and solid substrate fermentations.

FACTOR Liquid Solid


Substrate Substrate
Fermentation Fermentation
Substrates Soluble Substrates Polymer Insoluble
(sugars) Substrates: Starch
Cellulose Pectines
Lignin

Aseptic Heat sterilisation Vapor treatment,


conditions and aseptic control non sterile
conditions

Water High volumes of Limited


water consumed and Consumption of
effluents discarded Water; low aW. No
effluent

Inoculation Easy inoculation , spore inoculation,


continuous process batch

Contamination Risks of Risk of


contamination for contamination for
single strain bacteria low rate growth
fungi

Energetic High energy Low energy


consideration consuming consuming

Volume of High volumes and Low volumes & low


Equipment high cost technology costs of
equipments
SOLID STATE FERMENTATION (KOJI FERMENTATION)
- SR
Effluent & High volumes of No effluents, less
pollution polluting effluents pollution

BIOREACTORS USED IN SSF:

Rotating drum: Usually a cylindrical drum mounted on its side onto rollers
that support and rotate the vessel. They are equipped with an inlet and outlet for
circulation of humidified air and often contain baffles or sections to agitate the
contents. They are used in enzyme and microbial biomass production. Their main
disadvantage is that the drum is not filled to capacity (only 30% capacity or
mixing is inefficient). Rotary movements of the drum need to be controlled so as
to minimize damage to the mycelial growth due to shear.

Tray fermenters: Used extensively for the production of fermented oriental


foods and enzymes. Trays hold layers of substrate 2.5-5 cm deep and are stacked
in chambers usually force aerated with humidified air. In a forced-air cultivation
chamber, bed temperature is monitored and appropriate temperature
adjustments are made to the recycling air flow. There is less shear in these
systems.

Bed systems: Used in commercial koji production. Consist of a bed of


substrate (1 m deep) through which humidified air is forced from below,
continuously
SOLID STATE FERMENTATION (KOJI FERMENTATION)
- SR
SOLID STATE FERMENTATION (KOJI FERMENTATION)
- SR
SOLID STATE FERMENTATION (KOJI FERMENTATION)
- SR

ROTATING DRUM :

TRAY :

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