The use of solid state fermentation for food and feed plant material processing

Veterinarija ir Zootechnika

Volumn 66, Issue 88, 2014, Pages 3-11

  Bartkiene, Elena ^a   Skabeikyte, Erika ^a   Juodeikiene, Gražina ^b   Vidmantiene, Daiva ^b   Bašinskiene, Loreta ^b   Maruška, Audrius ^c   Ragažinskiene, Ona ^c   Krunglevičiute, Vita ^a  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^c VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

Author keywords

Hydrolases; Lactic acid fermentation; Solid state fermentation

Indexed keywords

EID: 84904604207     PISSN: 13922130     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Andersen A.A., Greaves J.A. D-lactic acid fermentation of Jerusalem Artichokes. Ind. Eng. Chem. 1942. 34. P. 1522-1526.
2. Brouns F. Soya isoflavones: a new and promising ingredient for the health food sector. Food Research International. 2002. 35. P. 187-193.
3. Burgos-Rubio C.N., Okos M.R., Wankat P.C. Kinetic Study of the Conversion of Different Substrates to Lactic Acid Using Lactobacillus bulgaricus. Biotechnol. Prog. 2000. 16. P. 305-314.
4. Cornwell T., Cohick W., Raskin I. Dietary phytoestrogens and health. Phytochemistry. 2004. 65. P. 995-1016.
5. Cummings J.H., Macfarlane G.T., Englyst H.N. Prebiotic digestion and fermentation. Am J Clin Nutr. 2001. 73. P. 415-420.
6. De Vuyst L., Leroy F. Bacteriocins from lactic acid bacteria: production, purification and food applications. Journal of Molecular Microbiology and Biotechnology. 2011. 13. P. 194-199.
7. Duchiron F. et Copinet E. Fermentation en milieu solide, Deuxieme Workshop de Biotechnologie en sante Humaine. 2009.
8. Durand A. Bioreactor designs for solid state fermentation. Biochem. Eng. J. 2003. 13. P. 113-125.
9. Farnword E. R. Handbook of fermented functional foods. Boca Raton: CRC Press. 2003.
10. Friedman M., Brandon D.L. Nutritional and health benefits of soy proteins. Journal of Agriculture and Food Chemistry. 2001. 49. P. 1069-1086.
11. Garlotta D. A Literature Review of Poly(Lactic Acid) Journal of Polymers and the Environment. 9. 2002.
12. Hartmann M. H. in D. L. Kaplan (Ed.), Biopolymers from Renewable Resources, Springer-Verlag, Berlin. 1998. P. 367-411.
13. Kathiresan K., Manivannan S. α-amylase production by Penicillium fellutanum isolated from mangrove rhizospheric soil. Afr. J. Biotechnol. 2006. 5. P. 829-832.
14. Kharas G. B., Sanchez-Riera F., Severson D. K. in D. P. Mobley (Ed.), Plastics From Microbes, Hanser-Gardner Munich. 1994. P. 93-137.
15. Lampart-Szczapa E. Antioxidant properties of lupin seed products. Food Chemistry. 2003. 83. P. 279-285.
16. LST ISO15214: 2009. Microbiology of food and animal feeding stuffs-Horizontal method for the emumeration of mesophilic lactic acid bacteria-Colonycount technique at 30 °C (ISO 15214:1998, identical) Messina M., Gardner C., Barnes S. Gaining insigh into the health effects of soy but a long way still to go: commentary on the fourth international symposium on the role of soy in preventing and treating chronic disease. Journal of Nutrition. 2002. 132. P. 547S-551S.
17. Mishra S., Behera N. Amylase activity of a starch degrading bacteria isolated from soil receiving kitchen wastes. African Journal of Biotechnology. 2008. 7. P. 3326-3331.
18. Moo-Young M., Moreira A.R., Tengerdy R.P. In: Smith JE, Berry DER, Kristiansen B, editors. The filamentous fungi. London: Pub: Edward Arnold. 1983. 4. P. 117-44.
19. Motarjemi Y., Nout M.J.R. On behalf of the Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety. Food fermentation: a safety and nutritional assessment. Bulletin of the World Health Organization. 1996. 74. P. 553-559.
20. Mudgett R.E. Solid State Fermentation. In- Demain, A. L.; Solomon, N. A. Manual of Industrial Microbiology and Biotechnology, American Society for Microbiology, Washington. 1986. P. 66-83.
21. Pandey A. Solid-state fermentation. Biochem. Eng. J. 2003. 13. P. 81-84.
22. Pandey A., Soccol C.R., Mitchell D. New developments in solid state fermentation: I-bioprocesses and products. Process Biochemistry. 2000. 35. P. 1153-1169.
23. Petterson D. S. The use of Lupins in Feeding Systems-Review. Asian Australan Journal of Animal Science. 2000. 13. P. 861-882.
24. Raimbault M. General and microbiological aspects of solid substrate fermentation. Electro. J. Biotechnol. 1988. 1. P. 174-188.
25. Reddy G., Altaf M., Naveena B.J., Venkateshwar M., Vijay Kumar E. Amylolytic bacterial lactic acid fermentation-A review. Biotechnology Advances. 2008. 26. P. 22-34
26. Segal R. Principiile nutritiei. Editura Academica, Galati. 2002. P. 50-66.
27. Sella S.R.B.R., Guizelini B.P., de Souza P.L.V., Medeiros A.B.P., Soccol C.R. Lab-Scale Production of Bacillus atrophaeus Spores by Solid State Fermentation in Different Types of Bioreactors. Braz. Arch. Biol. Technol. 2009. 52. P. 159-170.
28. Singhania R.R., Patel A.K., Soccol C.R., Pandey A. Recent advances in solid-state fermentation. Biochemical Engineering Journal. 2009. 44. P. 13-18.
29. Stanier R.Y., Alderburg E.A., Ingraham J.L. The Microbial World; Prentice Hall: Englewood Cliffs, NJ, 1976.
30. Tonkova A., Manolov R., Dobreva E. Thermostable α-amylase from derepressed Bacillus licheniformis produced in high yields from glucose. Process Biochem. 1993. 28. P. 539-542.
31. Welman A.D., Maddox I.S. Exopolysaccharides from lactic acid bacteria: perspective and challenges. Trends in Biotechnology. 2003. 21. P. 269-274.