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Solid State and Submerged Fermentation and Their Applications

Solid state fermentation (SSF) involves growing microorganisms in a moisture-limited environment without free flowing water, using a solid matrix like rice bran or sawdust. It has advantages like low costs and waste. SSF is used to produce foods like tempeh, soy sauce, and cheeses. Submerged fermentation (SMF) occurs in a liquid medium, allowing more efficient heat and mass transfer but requiring more energy and generating more waste. Both SSF and SMF can be used to produce citric acid.

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660 views12 pages

Solid State and Submerged Fermentation and Their Applications

Solid state fermentation (SSF) involves growing microorganisms in a moisture-limited environment without free flowing water, using a solid matrix like rice bran or sawdust. It has advantages like low costs and waste. SSF is used to produce foods like tempeh, soy sauce, and cheeses. Submerged fermentation (SMF) occurs in a liquid medium, allowing more efficient heat and mass transfer but requiring more energy and generating more waste. Both SSF and SMF can be used to produce citric acid.

Uploaded by

Abishek
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Solid State and

Submerged
Fermentation and Their
Applications
SOLID STATE FERMENTATION (SSF)

• Solid state fermentation (SSF) is a method of growing microorganisms in


an environment of limited moisture without having free flowing water.
• Thus, SSF is a process which has been in vogue from time immemorial,
but has been neglected as a science subsequently.
• It is also called as “koji” fermentation in oriental countries like China,
Japan, Korea, etc.,
Process Characteristics
• Temperature 5-95˚C
• Moisture content 50-85%
• Agitation constant rotation
• Duration 1-5 days
• Solid matrix rice bran, sawdust, etc.,
ADVANTAGES
• Low capital investment and recurring expenditures.
• Low water utilisation and hence negligible outflow of waste water.
• Low energy requirements.
• Absence of foam formation because of absence of excess water.
• High reproducibility of results.
• Absence of rigorous control techniques.
• Ease in controlling bacterial contaminations.
• Lower cost of downstream processing.
• Facility of using wet and dry fermented solids directly.
Biochemical Engineering Aspects

• The interactions of transport processes, viz. heat and


mass transfer aspects, with the bioreactions kinetics.
• The inter-particle and intra-particle diffusional
limitations of oxygen on the growth of microorganisms,
etc.,
Submerged Fermentation (SMF)
• In SMF, the microorganisms and the substrates are present in the
submerged state in the liquid medium, where a large quantity in the form
solvent is present.
• Since, the contents are in submerged state in the liquid medium, the
transfer of heat and mass is more efficient, and is amenable for modelling
the process.
Process Characteristics

  temperature 37°C
 moisture 70%
 substrate particle size 60–100 μm
 inoculum size 10% 
Characteristic Features SSF SMF
Condition f microorganisms and Static Agitated
substrates
Status of substrates Crude Refined
Nature of microorganisms Fungal systems ­-
Availability of water Limited High
Supply of oxygen By diffusion By bubbling or sparging
Contact with oxygen Direct Dissolved oxygen
Requirement of fermentation medium Small huge
Energy requirements Low High
Study of kinetics Complex Easy
Temperature and concentration Steep Smooth
gradients
Controlling of reaction Difficult Easy
Changes of bacterial contamination Negligible High
Quantity of liquids to be disposed Low High
Pollution problems Low High
Applications

– Citric acid can be produced by both SSF and SMF. Generally, the latter technique
is used industrially. SSF method has not yet become a commercial success
because of its labour intensity.
– Soya-based oriental foods like tempeh and soya sauce are produced by SSF
alone.
– The leavening of bread by yeast is an SSF process.
Applications

– Production of Roquefort cheese from sheep milk is a classical example of SSF.


– Mushroom cultivation is another example of the growth of fungus on solid
medium like paddy straw. Mushroom is directly consumed as a vegetable.
– Fish and meat products are preserved in the form of sausages as fermented
foods.

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