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Production of Enzymes by Solid-state Fermentation

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Current Developments in Solid-state Fermentation

Abstract

The process of solid-state fermentation for food applications is one of the oldest knowledges available to humans. To many communities it is a part of their traditional knowledge to prepare the fermented food (Hesseltine, 1977). The expanded form of Japanese word for Koji relates to growth of mold. The traditional fermentations such as Koji, Tofu, miso, sauceges, pickles, ensilling are the extension of the traditional fermentation knowledge exploiting the GRAS strains of fungi and bacteria to carry out the fermentation. The processes provide extracellular fungal enzymes and have been the basis to initiate the microbial enzymes production by SSF in industrial environment. The koji process undoubtedly influenced the first production of microbial enzymes by SSF on industrial scale. The emergence of modern SSF based enzyme industry may be attributed to the entrepreneurship of Jokichi Takamine and later by Underkofler‐s efforts in producing mold bran enzymes for saccharification of grain (Bennett, 2001). The discovery of Penicillin in early thirtee‐s and streptomycin, chloramphenicol and tetracyclin‐s in early fifty‐s took the sheen of the emerging SSF process and emphasized on submerged fermentation. The SSF process development was still in its infancy and was considered not suitable for many of the potential large-scale applications.

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Authors and Affiliations

  1. Biotechnology Division, National Institute for Interdisciplinary Science & Technology, (formerly Regional Research Laboratory), Trivandrum, 695 019, India

    Sudheer Kumar Singh & Ashok Pandey

  2. Department of Agricultural Chemical Technology, Technical University of Budapest, 1111 Budapest, Geliert ter, 4, Hungary

    George Sczakas

  3. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP, 81530-970, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

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  1. Sudheer Kumar Singh
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  1. Biotechnology Division National Institute for Interdisciplinary, Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695019, India

    Ashok Pandey

  2. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP 81530-970, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

  3. Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, 24, avenue des Landais, B.P. 206, F-63174, Aubière Cedex, France

    Christian Larroche

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Singh, S.K., Sczakas, G., Soccol, C.R., Pandey, A. (2008). Production of Enzymes by Solid-state Fermentation. In: Pandey, A., Soccol, C.R., Larroche, C. (eds) Current Developments in Solid-state Fermentation. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75213-6_9

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