The results show that the optimum condition for solid fermentation by Ganoderma lucidum with herbal residues were: temperature 26～28℃, water content in culture medium 55%～60%, pH5.0～6.0, sufficient oxygen supply and with no light.
The results showed that solid state fermentation was the suitable way of β - glucosidase production were 2 portions of bagasse, 3 portions of wheat bran, 0. 8% yeast extract, 3 times of water, initial natural pH value, and fermentation at 28() for 4d.
This article reported the results that the solid state fermentation conditions and the nature of enzyme of the acid proteinase produced by Penicillium P-1007.An ideal composition of the solid substrate for fermentation included wheat bran 15g,bean flour 10g,glucose 3g, NaH2PO4 1.5g,CuSO4 1.5g,water 35mL,initial pH7.0, 40℃.
The strains D1,D2,D3,D4 isolated from the surface of the tobacco leaves were cultivated by solid-state fermentation and the enzymes distilled from the fermentation metabolites had the pertinence effects on the carbohydrate of the tobacco leaves.
The experiment of single factor optimization about the solid-state fermentation of the strain is carried out, and the results shows that the optimal carbon and nitrogen source are straw: bran=9:1, NH_4NO_3 0.5%;
The easy method of solid ferment introduced in this article overcomes the weakness of liquid ferment which requires high technology and big amount of investment in equipment, but decreases the organism efficiency after management.
The purpose of this research is to generate carboxylic acids from the biodegradable fraction of municipal solid wastes (MSW) and municipal sewage sludge (MSS) by using a thermophilic (55°C), anaerobic, high-solid fermentation.
Culture method to study fungal growth in solid fermentation
In order to study cell behavior in solid fermentation processes, model systems using gelatin and starch have been developed to track Baker's yeast growth.
In this study, Monascus purpureus CCRC 31615, the strain with the highest amount of monacolin K, was identified from 16 strains using solid fermentation.
Semi-solid fermentation of winged bean haulm, using various fungi, yielded a product containing 20% true protein, 30% increase over the native material.
Study on microbial protein and the mechanism of solid-state fermentation with periodical dynamic changes of air
The effect of different extraction and purification conditions on the microbial protein obtained from solid-state fermentation (SSF) and the effect of periodical dynamic changes of air on protein have been studied.
The mechanism of solid-state fermentation with periodical dynamic changes of air is also discussed.
The FPA and CMCase of the intracellular protein are 0.245 μmol/s and 6.392 μmol/s, respectively, which represent decreases of 22.2% and 38.7% over the corresponding values for static solid-state fermentation.
Fungal Decomposition of Oat Straw during Liquid and Solid-State Fermentation