Solid state fermentation in food processing: advances in reactor design and novel applications

Abstract

Solid state fermentation (SSF) represents a biotechnological alternative for obtaining fermented foods of different origins. In this work an overview of SSF is carried out, addressing different aspects of fermentation, types of bioreactors, and special attention is given to the use of lactic bacteria and bifidobacteria in SSF for food processing. In recent years the fermentation process on solid substrates (SSF) has received a renewed and growing attention from researchers around the world. As a result, many studies have been conducted on its feasibility for production of enzymes, flavors and aromas, dyes, organic acids, and other substances of interest to the food industry. Those studies have increased the number of recent publications. It is worth noting that the greatest attention toward this type of fermentation is focused on the use of fungi and yeasts, and there are few works in which SSF is described using bacteria. In this work, a general review of SSF is carried out, different aspects of the process including types of bioreactors are described with special attention given to the use of lactic bacteria and bifidobacteria in SSF processes.