Skip to Main Content
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
90
ssf for foods and beverages
are serious difficulties associated with the direct measurement of cell
biomass in SSF systems, a weighing method could provide improve-
ment in kinetic studies of such processes. In fact, bioprocess model-
ing including cells and cultures can be valuable in optimizing and
controlling actual production operations in addition to managing a
system description. Also, several challenges exist at each stage in the
development of models of enzyme production kinetics.
3.4.2 Prospect
Over the past couple of years, SSF involving growth of microbes on
moist solid substrate(s) in the absence of free flowing water has gained
a tremendous momentum owing to certain advantages over the con-
ventional SmF, such as low production cost, ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Supercritical Fluids and Organometallic Compounds

Supercritical Fluids and Organometallic Compounds

Can Erkey
Ion Beam Treatment of Polymers, 2nd Edition

Ion Beam Treatment of Polymers, 2nd Edition

Alexey Kondyurin, Marcela Bilek

Publisher Resources

ISBN: 9781439844960