The influence of temperature on kinetics in solid-state fermentation

Model for on-line moisture-content control during solid-state fermentation

“…The overall dry-weight-loss factor was 34.5 g/mol CO 2 . Smits (1998) reported a ratio between overall dry-weight loss and CO 2 evolution equal to 32.6 g/mol CO 2 for Trichoderma reesei cultivated on wheat bran, which is very similar to our value.…”

“…Several investigators (Larroche et al, 1998;Smits et al, 1998) characterized dry-weight loss as the overall weight loss of the fermenting matter (substrate and biomass). Overall dry-weight loss can be measured easily, whereas the weight of dry substrate cannot be measured directly because biomass and substrate are difficult to separate.…”

Optimization of Xylanase Production byThermomyces lanuginosusin Solid State Fermentation

“…They also found a rapid reduction in xylanase activity for temperatures in excess of 50 C. Smits et al 27) concluded that the time required for enzyme production and maximum specific activity by filamentous fungi in SSF was largely mediated by the temperature of fermentation.…”

Investigating the use of cooling surfaces in solid‐state fermentation tray bioreactors: modelling and experimentation

“…This is apparently as a consequence of an over-prediction of the heat release rate (Table 3), which in turn may result from the fact that a constant value for Y X/O 2 was used in the model, whereas for growth of Trichoderma reesei on wheat bran, its value is reported to vary widely with temperature. 23 Another source of error may be deviations of the growth kinetics from the logistic model. As will be discussed later, growth of A niger ATCC 10 864 on wheat bran shows a slight diauxic growth pattern on some occasions.…”