Solid-state fermentation as strategy for food waste transformation

Israel Bautista-Hérnandez, Monica L. Chávez-González*, Arturo Siller-Sanchez, Karen N. Ramírez-Guzmán, Cristian Torres-León, Pedro Aguilar-Zárate, Cristobal N. Aguilar Gonzalez, Deepak Kumar Verma

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

An excessive amount of food waste is generated daily globally, which has a rich composition of diverse compounds, making its use desirable. There are several strategies to take advantage of food waste; among the most promising is solid-state fermentation. Solid-state fermentation is a tool that allows the development of microorganisms on solid or semisolid substrates in the absence of free water. This particularity allows agro-food waste to be used as fermentation substrates to generate various products such as the release of bioactive compounds, enzyme production, waste detoxification, and others. This chapter describes solid-state fermentation as a valuable tool for utilizing food waste and the characteristics that agro-industrial waste must possess to be considered suitable fermentation substrates. The protocol for this strategy is established, specifying the minor details surrounding the bioprocess. In addition, particular examples of success on various food wastes are described.
Original languageEnglish
Title of host publicationFood waste conversion
EditorsCristobal N. Aguilar Gonzalez, Ricardo Gómez-García, Mohammed Kuddus
Place of PublicationNew York
PublisherHumana Press
Pages147-160
Number of pages13
ISBN (Electronic)9781071633038
ISBN (Print)9781071633021
DOIs
Publication statusPublished - 22 Jul 2023
Externally publishedYes

Publication series

NameMethods and Protocols in Food Science
ISSN (Print)2662-950X
ISSN (Electronic)2662-9518

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