1. INTRODUCTION TO SOLID STATE FERMENTATION AND SUBMERGED FERMENTATIONBY
Mrs. NIKAM C.D.
ASSISTANT PROFESSOR,
DEPARTMENT OF MICROBIOLOGY,
S.M. JOSHI COLLEGE, HADAPSAR, PUNE

2. FERMENTATION
FERMENTATION IS METABOLIC PROCESS THAT CONVERTS SUGARS TO ACIDS , GASES OR ALCOHOLS.
FRENCH MICROBIOLOGIST LOUIS PASTEUR IS REMEMBERED FOR HIS WORK ON FERMENTATION.

3. DIFFERANCE BETWEEN SOLID STATE AND SUBMERGED FERMENTATION
SOLID STATE FERMENTATION
SUBMERGED FERMENTATION
SSF IS MICROBIAL PROCESS OCCURING MOSTLY ON SURFACE OF SOLID MATERIALS .
THE SOLID MATERIALS COULD BE BIODEGRDABLE OR NON BIODEGRADABLE.
EXAMPLE-
STARCH AND CELLULOSE ARE SOLID MATERIALS OF BIODEGRADABLE TYPE, WHEREAS AMBERLITE OR POLYURATHANE BELONG TO NON BIODEGRADABLE TYPE.
SMF COMPRISE A LARGE VARIETY OF STIRRED OR NON-STIRRED MICROBIAL PROCESSE WHERE BIOMASS IS SURROUNDED BY LIQUID CULTURE MEDIA.

4. DIFFERANCE BETWEEN SOLID STATE AND SUBMERGED FERMENTATION
SOLID STATE FERMENTATION
SUBMERGED FERMENTATION
MIXING AND DIFFUSION OF SUBSTRATE AND PRODUCT IN RELATION TO BIMASS IS MUCH SMALLER IN SSF.
SOLUBILITY AND DIFFUSION OF OXYGEN AND OTHER NON-POLAR GASES IS GREATER IN SSF.
HEAT CONDUCTION IS MUCH SMALLER IN SSF.
WATER CONTENT IS SMALLER IN SSF.
MIXING AND DIFFUSION OF SUBSTRATE AND PRODUCT IN RELATION TO BIMASS IS MUCH HIGHER IN SSF.
SOLUBILITY AND DIFFUSION OF OXYGEN AND OTHER NON-POLAR GASES IS SMALLER IN SSF.
HEAT CONDUCTION IS MUCH HIGHER IN SSF.
WATER CONTENT IS HIGHER IN SSF.

5. SOLID STATE FERMENTATION
SOLID STATE FERMENTATION IS DEFINED AS THE FERMENTATION PROCESS IN WHICH MICROORGANISM GROW ON SOLID MATERIALS WITHOUT THE PRESENCE OF FREE LIQUID.
GENERAL ASPECTS OF SOLID STATE FERMENTATION-
SELECTION OF SUITABLE. MICRO-ORGANISM.
SELECTION OF SUITABLE SUBSTRATE.
SELECTION OF PROCESS PARAMETERS.
ISOLATION AND PURIFICATION OF THE PRODUCT.

6. SUBSTRATE USED IN SOLID STATE FERMENTATION
AGRO-INDUSTRIAL WASTE-
CASSAVA BAGASSE.
SUGARCANE BAGASSE,
SUGAR BEAT PULP,
ORANGE BAGASSE,
OIL CAKES,
GRAPE JUICE,
GRAPE SEED,
COFFEE HUSK,
WHEAT BRAN….. ETC.

7. MICRO-ORGANISM INVOLVED IN SOLID STATE FERMENTATION
BACTERIA-
Bacillus SP.
Pseudomonas SP.
YEAST-
Saccharomyces cerevisiae
Sellichwanniomyces castelli
FUNGI-
Aspergillus sp
Fusarium sp
Mucor sp.
Penicillium notatum
PROCESS IN SSF
composting, amylase
composting
food, ethanol
ethanol, amylase
composting, food
coposting, gibbererellins.
composting, food, enzyme
penicillin, cheese

8. APPLICATION OF SOLID STATE FERMENTATION
A. Production of Enzymes by Solid State fermentation-
protease, lipase, cellulase, pectinase
B. Production of Organic Acids under Solid State Fermentation-
citric acid, lactic acid.
C. Secondary Metabolites production Under SSF Condition- antibiotics, quinolines, growth factors, terpenoides
D. Production of Biocontrol Agents under Solid State Fermentation- eg. Biocontrol agent- microbial agent, fungal agent. Liagenidium giganteum a fungal agent used for control of Mosquitoes.
E. Production of Biofuel by Solid State Fermentation
eg. ethanol

9. ADVANTAGES OF SOLID STATE FERMENTATION OVER SUBMERGED FERMENTATION
1. HIGHER VOLUMETRIC PRODUCTIVITY.
2.USUALLY SIMPLER WITH LOWER ENERGY REQUIREMENTS
3. MIGHT BE EASIER TO MEET AERATION REQUIREMENTS
4. RESEMBLES THE NATURAL HABITAT OF SOME FUNGI AND BACTERIA
5. EASIER DOWNSTREAM PROCESSING.

10. Thank you