Solid-state fermentation is defined as the growth of microorganisms on moist solid substrates without free-flowing water [1-4] (Fig. 4.1). Solid-state fermentation was widely used for thousands of years in Asia to produce beverages and foods such as Baijiu, soy sauce, miso, vinegar, and Tempe [2, 5-7]. Many traditional solid-state fermentations are spontaneous processes with a mixture of yeasts, bacteria, and molds from the natural flora, which run without process control. Poor understanding of these fermentation processes, especially that of their engineering aspects, hampers the modernization needed to improve process safety, product quality, and production efficiency.
|Title of host publication||Science and Engineering of Chinese Liquor (Baijiu)|
|Subtitle of host publication||Microbiology, Chemistry and Process Technology|
|Number of pages||22|
|Publication status||Published - 1 Jan 2023|