Overview
- Editors:
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David A. Mitchell
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Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba-PR, Brazil
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Marin Berovič
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Department of Chemical, Biochemical and Environmental Engineering, University of Ljubljana, Ljubljana, Slovenia
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Nadia Krieger
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Department of Chemistry, Federal University of Paraná, Curitiba-PR, Brazil
- No competitive literature
- Gives the reader for the first time the tools for the development of new large-scale processes
- Includes supplementary material: sn.pub/extras
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Table of contents (30 chapters)
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- David A. Mitchell, Oscar F. von Meien, Luiz F. L. Luz Jr, Marin Berovič
Pages 279-290
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- David A Mitchell, Nadia Krieger
Pages 295-314
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- David A. Mitchell, Deidre M. Stuart, Nadia Krieger
Pages 315-330
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- David A. Mitchell, Penjit Srinophakun, Oscar F. von Meien, Luiz F. L. Luz Jr, Nadia Krieger
Pages 331-348
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- David A. Mitchell, Oscar F. von Meien, Luiz F. L. Luz Jr, Nadia Krieger
Pages 349-362
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- Mario Fernández, J. Ricardo Pérez-Correa
Pages 363-374
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- J. Ricardo Pérez-Correa, Mario Fernández
Pages 375-386
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- J. Ricardo Pérez-Correa, Mario Fernández, Oscar F. von Meien, Luiz F. L. Luz Jr, David A. Mitchell
Pages 387-402
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- Oscar F. von Meien, Luiz F. L. Luz Jr, J. Ricardo Pérez-Correa, David A. Mitchell
Pages 403-412
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- David A. Mitchell, Marin Berovič, Nadia Krieger
Pages 413-415
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Back Matter
Pages 417-447
About this book
Although solid-state fermentation (SSF) has been practiced for many centuries in the preparation of traditional fermented foods, its application to newer products within the framework of modern biotechnology is relatively restricted. It was c- sidered for the production of enzymes in the early 1900s and for the production of penicillin in the 1940s, but interest in SSF waned with the advances in submerged liquid fermentation (SLF) technology. The current dominance of SLF is not s- prising: For the majority of fermentation products, it gives better yields and is e- ier to apply. It is notoriously difficult to control the fermentation conditions in SSF; these difficulties are already apparent at small scale in the laboratory and are exacerbated with increase in scale. However, there are particular circumstances and products for which SSF technology is appropriate. For example, a desire to reuse solid organic wastes from agriculture and food processing rather than simply discarding them leads naturally to the use of SSF. Further, some microbial pr- ucts, such as fungal enzymes and spores, amongst others, are produced in higher yields or with better properties in the environment provided by SSF systems. With recognition of this potential of SSF, a revival of interest began in the mid- 1970s. However, the theoretical base for SSF bioreactor technology only began to be established around 1990.
Editors and Affiliations
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Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba-PR, Brazil
David A. Mitchell
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Department of Chemical, Biochemical and Environmental Engineering, University of Ljubljana, Ljubljana, Slovenia
Marin Berovič
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Department of Chemistry, Federal University of Paraná, Curitiba-PR, Brazil
Nadia Krieger