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Microorganisms in Fermentation

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Essentials in Fermentation Technology

Part of the book series: Learning Materials in Biosciences ((LMB))

Abstract

Microorganisms [bacteria, fungi (yeasts and mold)] have been adopted successfully in a wide range of industries, from food and beverage processing industries to pharmaceutical operations. Additionally, microorganisms offer tremendous unexploited potential for value- added products such as amino acids, nucleotides and nucleosides, vitamins, organic acids, alcohols, exopolysaccharides, antibiotics, antitumor agents, etc., through various fermentation processes and parameters. This chapter reviews the involvement of various groups of microorganisms in fermentation. The measurement of microbial biomass, growth and kinetics, and factors affecting fermentation processes are also explained. The roles of microorganisms (bacteria and yeasts) involved in fermentation processes [solid-state fermentation (SSF) and submerged fermentation (SmF)] mostly related in processing industries are discussed.

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Author information

Authors and Affiliations

  1. Department of Fisheries and Animal Resource Development, Government of Odisha, Bhubaneswar, Odisha, India

    Sudhanshu S. Behera

  2. Centre for Food Biology and Environment Studies, Bhubaneswar, Odisha, India

    Ramesh C. Ray & Urmimala Das

  3. School of Biotechnology, KIIT University, Bhubaneswar, Odisha, India

    Sandeep K. Panda

  4. Department of Microbiology, Sacred Heart College (Autonomous), Tirupattur, Tamil Nadu, India

    P. Saranraj

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  1. Sudhanshu S. Behera
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  2. Ramesh C. Ray
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  3. Urmimala Das
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  4. Sandeep K. Panda
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  5. P. Saranraj
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Editors and Affiliations

  1. School of Engineering, The University of Waikato, Hamilton, Waikato, New Zealand

    Aydin Berenjian

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Behera, S.S., Ray, R.C., Das, U., Panda, S.K., Saranraj, P. (2019). Microorganisms in Fermentation. In: Berenjian, A. (eds) Essentials in Fermentation Technology. Learning Materials in Biosciences. Springer, Cham. https://doi.org/10.1007/978-3-030-16230-6_1

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