Solid-State Fermentations of the Genus Aspergillus View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1994

AUTHORS

P. Gervais , M. Bensoussan

ABSTRACT

For the majority of filamentous fungal species, solid-state media are the natural life media. Growth can occur on the surface or within the whole substrate, depending on the porosity. Industrial solid-state fermentations have been developed largely in traditional food industries such as cheese, Oriental fermentations, fermented vegetables, meat, and other products, and in modern biotechnological industries such as antibiotics and enzymes. At the industrial scale, the latter fermentations allow for a decrease in the drying costs of the final products. More... »

PAGES

101-140

References to SciGraph publications

Book

TITLE

Aspergillus

ISBN

978-1-4613-6022-3
978-1-4615-2411-3

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4615-2411-3_5

DOI

http://dx.doi.org/10.1007/978-1-4615-2411-3_5

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1048845175


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