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Current Developments in Solid-state Fermentation

  • Book
  • © 2008

Overview

Editors:
  1. Ashok Pandey

    1. Biotechnology Division National Institute for Interdisciplinary, Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695019, India

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  2. Carlos Ricardo Soccol

    1. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, Curitiba-PR, Brazil

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  3. Christian Larroche

    1. Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, Aubière Cedex, France

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  • a welcomed update in the field of solid-state fermentation

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Table of contents (20 chapters)

  1. Front Matter

    Pages i-xi
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  2. General and Fundamentals Aspects of SSF

    1. Front Matter

      Pages 1-1
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    2. Introduction

      • Ashok Pandey, Carlos R Soccol, Christian Larroche
      Pages 3-12

    3. General Considerations about Solid-state Fermentation Processes

      • Ashok Pandey, Christian Larroche, Carlos R Soccol
      Pages 13-25

    4. Factors Affecting Solid-state Fermentation

      • Jose A Rodriguez-Leon, Carlos R Soccol, Ashok Pandey, Daniel E. Rodriguez
      Pages 26-47

    5. Kinetics of Solid-state Fermentation

      • Jose A Rodriguez-Leon, Carlos R Soccol, Ashok Pandey, Daniel E Rodriguez
      Pages 48-73

    6. Water Relations in Solid-state Fermentation

      • Patrick Gervais
      Pages 74-116

    7. Aspects of Design of Bioreactors in SSF

      • Giovanni Giovannozzi Sermanni, Nicola Tiso
      Pages 117-144

    8. Instrumentation and Control in SSF

      • Wilerson Sturm, Dario Eduardo Amaral Dergint, Carlos Ricardo Soccol
      Pages 145-167

    9. Informatics in Solid-state Fermentation

      • Wilerson Sturm, Carlos R Soccol, Dario Eduardo Amaral Dergint, Jose A Rodríguez-Leön, Deiva Canali Navarro Vieira Magalháes
      Pages 168-179

  3. SSF for Bulk Chemicals and Products

    1. Front Matter

      Pages 181-181
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    2. Production of Enzymes by Solid-state Fermentation

      • Sudheer Kumar Singh, George Sczakas, Carlos Ricardo Soccol, Ashok Pandey
      Pages 183-204

    3. Production of Organic Acids by Solid-state Fermentation

      • Carlos R Soccol, Luciana P S Vandenberghe, Cristine Rodrigues, Adriane Bianchi Pedroni Medeiros, Christian Larroche, Ashok Pandey
      Pages 205-229

    4. Production of Spores

      • Sumitra Ramachandran, Christian Larroche, Ashok Pandey
      Pages 230-252

    5. Mushroom Production

      • Leifa Fan, Carlos Ricardo Soccol, Ashok Pandey
      Pages 253-274

  4. SSF for Specialty Chemicals

    1. Front Matter

      Pages 276-276
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    2. Gibberellic Acid Production

      • Cristina Maria, Monteiro Machado, Carlos Ricardo Soccol
      Pages 277-301

    3. Production of Antibiotics and other Commercially Valuable Secondary Metabolites

      • Javier Barrios-González, Armando Mejýa
      Pages 302-336

    4. Production of Pigments

      • Júlio Cesar de Carvalho, Carlos Ricardo Soccol, Sumathy Babitha, Ashok Pandey, Adenise Lorenci Wojciechowski
      Pages 337-355

    5. Production of Aroma Compounds

      • Carlos R Soccol, Adriane B P Medeiros, Luciana P S Vandenberghe, Marlene Soares, Ashok Pandey
      Pages 356-376
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Keywords

About this book

Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world.

The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.

Editors and Affiliations

  • Biotechnology Division National Institute for Interdisciplinary, Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695019, India

    Ashok Pandey

  • Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

  • Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, Aubière Cedex, France

    Christian Larroche

Bibliographic Information

  • Book Title: Current Developments in Solid-state Fermentation

  • Editors: Ashok Pandey, Carlos Ricardo Soccol, Christian Larroche

  • DOI: https://doi.org/10.1007/978-0-387-75213-6

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer-Verlag New York 2008

  • Hardcover ISBN: 978-0-387-75212-9Published: 06 February 2008

  • Softcover ISBN: 978-1-4419-2585-5Published: 29 October 2010

  • eBook ISBN: 978-0-387-75213-6Published: 16 September 2008

  • Edition Number: 1

  • Number of Pages: XI, 517

  • Topics: Food Science, Chemistry/Food Science, general, Microbiology

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