Chapter 11
New Horizons for the Production
of Industrial Enzymes by Solid-State
Fermentation
Gustavo Viniegra-González
Abstract This review tries to shed some light on the basic principles that might
help to improve industrial production of enzymes by SSF, mainly in the research
subjects of strain improvement, online process control, and the use of crude
enzyme preparations in food, feed, and biopharmaceutical industries.
Contents
11.1 Introduction................................................................................................................... 320
11.2 Definition of Solid-State Fermentation........................................................................ 321
11.2.1 Scale-up of SSF Trays Packed with Solid Particles ..................................... 325
11.3 A Brief Background of Enzyme Production by SSF.................................................. 325
11.3.1 SSF in Koji-Based Processes ......................................................................... 325
11.3.2 Adaptation of Koji Industry to Starch Industry in USA............................... 325
11.4 General Criteria for Developing Enzyme Production by SSF.................................... 326
11.5 Improvement of Microbial Strains............................................................................... 326
11.5.1 Comparison of Enzyme Titers Between SSF and SmF Processes ............... 326
11.5.2 General Considerations on Strain Improvement............................................ 327
11.5.3 Improvement of Fungal Strains Adapted to SSF or SmF Processes ............ 329
11.5.4 Combinatorial Analysis of Regulatory Mutants in Complex
Genetic Networks............................................................................................ 329
11.5.5 Adaptive Evolution In Silico and In Vivo of Microbial Systems ................ 330
11.5.6 The Use of Image Analysis for Automated Screens of Microbial Strains... 331
11.6 Online Process Control of Enzyme Production by SSF ............................................. 332
11.7 Using SSF Solids as Crude Enzyme Preparations ...................................................... 332
11.7.1 The Use of Wet SSF Solids in the Production of Foods and Feedstuffs..... 333
11.7.2 The Use of Dry SSF Products as Environmental Catalysts.......................... 334
11.7.3 The Use of SSF Solids as Industrial Biocatalysts ......................................... 334
11.7.4 SSF Solids as Feed Additives ........................................................................ 335
G. Viniegra-González (&)
Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa,
México, DF, México
e-mail: vini@xanum.uam.mx
R. Guevara-Gonzalez and I. Torres-Pacheco (eds.), Biosystems Engineering:
Biofactories for Food Production in the Century XXI, DOI: 10.1007/978-3-319-03880-3_11,
Ó Springer International Publishing Switzerland 2014
319
New Horizons for the Production
of Industrial Enzymes by Solid-State
Fermentation
Gustavo Viniegra-González
Abstract This review tries to shed some light on the basic principles that might
help to improve industrial production of enzymes by SSF, mainly in the research
subjects of strain improvement, online process control, and the use of crude
enzyme preparations in food, feed, and biopharmaceutical industries.
Contents
11.1 Introduction................................................................................................................... 320
11.2 Definition of Solid-State Fermentation........................................................................ 321
11.2.1 Scale-up of SSF Trays Packed with Solid Particles ..................................... 325
11.3 A Brief Background of Enzyme Production by SSF.................................................. 325
11.3.1 SSF in Koji-Based Processes ......................................................................... 325
11.3.2 Adaptation of Koji Industry to Starch Industry in USA............................... 325
11.4 General Criteria for Developing Enzyme Production by SSF.................................... 326
11.5 Improvement of Microbial Strains............................................................................... 326
11.5.1 Comparison of Enzyme Titers Between SSF and SmF Processes ............... 326
11.5.2 General Considerations on Strain Improvement............................................ 327
11.5.3 Improvement of Fungal Strains Adapted to SSF or SmF Processes ............ 329
11.5.4 Combinatorial Analysis of Regulatory Mutants in Complex
Genetic Networks............................................................................................ 329
11.5.5 Adaptive Evolution In Silico and In Vivo of Microbial Systems ................ 330
11.5.6 The Use of Image Analysis for Automated Screens of Microbial Strains... 331
11.6 Online Process Control of Enzyme Production by SSF ............................................. 332
11.7 Using SSF Solids as Crude Enzyme Preparations ...................................................... 332
11.7.1 The Use of Wet SSF Solids in the Production of Foods and Feedstuffs..... 333
11.7.2 The Use of Dry SSF Products as Environmental Catalysts.......................... 334
11.7.3 The Use of SSF Solids as Industrial Biocatalysts ......................................... 334
11.7.4 SSF Solids as Feed Additives ........................................................................ 335
G. Viniegra-González (&)
Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa,
México, DF, México
e-mail: vini@xanum.uam.mx
R. Guevara-Gonzalez and I. Torres-Pacheco (eds.), Biosystems Engineering:
Biofactories for Food Production in the Century XXI, DOI: 10.1007/978-3-319-03880-3_11,
Ó Springer International Publishing Switzerland 2014
319