ArticleBiotechnology reports (Amsterdam, Netherlands)2022
A novel method to assess heat transfer and impact of relevant physicochemical parameters for the scaling up of solid state fermentation systems.
Article in Biotechnology reports (Amsterdam, Netherlands), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed.
- Boosting the Valorization of Pigmented Corn Cobs Through Solid-State Fermentation withMolecules (Basel, Switzerland) · 2026Article
- Biocalorimetry for the biotechnological use of natural and synthetic macromolecules.Applied microbiology and biotechnology · 2026Review
- Solid-State Fermentation Towards Sustainability and Circularity in the Bioprocessing of Agri-Food Industrial Wastes.Foods (Basel, Switzerland) · 2026Review
- Reframing the substrate as an active process component in fungal solid-state fermentation of foods.NPJ science of food · 2026Review
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Arginine accumulation suppresses heat production during fermentation of the biocontrol fungusApplied and environmental microbiology · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Heat production during fermentation is undesirable. It can affect the growth of biomass, sporulation, products formation and the scaling-up. Physico-chemical properties of substrates influence heat and mass transfer in Solid State Fermentation. Heat is chemically produced into substrates without micro-organism to allow better reproducibility. A 2
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Registered trials
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