TY - CHAP
T1 - Solid-state fermentation as strategy for food waste transformation
AU - Bautista-Hérnandez, Israel
AU - Chávez-González, Monica L.
AU - Siller Sánchez, Arturo
AU - Ramírez Guzmán, Karen N.
AU - Torres León, Cristian
AU - Aguilar Zárate, Pedro
AU - Aguilar Gonzalez, Cristobal N.
AU - Verma, Deepak Kumar
PY - 2023/7/22
Y1 - 2023/7/22
N2 - 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.
AB - 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.
U2 - 10.1007/978-1-0716-3303-8_10
DO - 10.1007/978-1-0716-3303-8_10
M3 - Chapter
SN - 9781071633021
T3 - Methods and Protocols in Food Science
SP - 147
EP - 160
BT - Food waste conversion
A2 - Aguilar Gonzalez, Cristobal N.
A2 - Gómez-García, Ricardo
A2 - Kuddus, Mohammed
PB - Humana Press
CY - New York
ER -