80
ssf for foods and beverages
and Pyle (2001) established a model on different phases of solid cul-
tivation of tannase, and described biomass, tannase, and the produc-
tion of spores; they found that their model was very conconent with
experiment results. Morteza Khanahmadia et al. (2006) established a
model based on types of substrate flow in continuous solid fermenta-
tion, and to some extent, verified the rationality of this mode.
ere were several studies referring to shrinkage of a substrate, con-
sumption of a substrate, distribution and diffusion enzyme and pro-
duction in a solid substrate, growth of thalli, and change of porosity.
3.4 Control of Solid- State Fermentation
ere are various important factors that produce a considerable impact ...