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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
16
ssf for foods and beverages
e bio reac tor is the core of the fermentation process. An ideal
SSF bio reac tor should have several features: (1) e material used to
produce the bio reac tor should be strong, anticorrosive, and non toxic
to the micro organ isms. (2) e bio reac tor can prevent the microbial
contamination from external environment and restrict the release of
organic materials produced by the fermentation. It is particularly hard
to satisfy the former requirement because the solid- state substrates
cannot be delivered by pumps as the liquid state substrate does in
LSF. (3) e bio reac tor can precisely control the operation param-
eters, such as temperature, water activity, and oxygen concentration in
the air. (4) e bio reac ...
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Publisher Resources

ISBN: 9781439844960