Engineering aspects of solid state fermentation

Engineering aspects of solid state fermentation have not been available in spite of the recent interest in the technique and the appearance of a number of reviews on this subject. The present state of the art regarding substrate uptake, oxygen transfer, growth characteristics, growth estimation, control systems for maintaining parameters, mathematical models, design of fermenters and automation of fermentations does not provide a detailed insight. The work carried out at the Central Food Technological Research Institute, Mysore, on the development of a large-scale solid state fermenter, comparative cost estimation of SSF and submerged fermentation as well as development of know-how for production of a variety of food enzymes, has led to the commercial exploitation of the technology by industry. Future R&D needs in this area, neglected at present but yet so promising, are indicated.