Solid state fermentation for foods and beverages

J. Chen (Editor), Y. Zhu (Editor), M.J.R. Nout (Editor), P.K. Sarkar (Editor)

Research output: Book/ReportBook editingAcademicpeer-review


The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The author address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. The book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high-quality production that is more efficient and less costly.
Original languageEnglish
Place of PublicationBoca Raton, FL
Number of pages408
ISBN (Print)9781439844960
Publication statusPublished - 2013

Publication series

NameFermented foods and beverages series
PublisherCRC Press, Taylor & Frances Group


  • foods
  • beverages
  • fermentation
  • solid-state fermentation
  • food processing
  • fermented foods
  • fermentation products

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