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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
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 ...
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Publisher Resources

ISBN: 9781439844960