Techniques of Solid-State Fermentation

History of Solid State Fermentation (SSF) is very well known to everyone in the field of pharmaceuticals and food processing. It is widely applied to producing several enzymes, organic acids, flavoring compounds etc., which must be extracted and purified and then used in different products. Solid-state fermentation is the most suitable fermentation technique to cultivate mushrooms, and many technological advances have taken place in the last few decades. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods intended for biochemists, biotechnologists and process engineers, as well as researchers interested in SSF. 

Print ISBN: 9781682516652 | $ 160 | 2020 | Hardcover

Contributors: A. Krygsman