ReviewWorld journal of microbiology & biotechnology2023
Solid-state fermentation of cassava (Manihot esculenta Crantz): a review.
Review in World journal of microbiology & biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- Cassava processing residues as circular energy feed ingredients for dairy cows: variability, safety constraints, and technology-enabled stabilization strategies.Veterinary world · 2026Article
- Lactic acid bacterial strains isolated fromFrontiers in microbiology · 2026Article
- Correlation Analyses of Amylase and Protease Activities and Physicochemical Properties of Wheat Bran During Solid-State Fermentation.Foods (Basel, Switzerland) · 2024Article
- Solid-State Fermentation of Wheat Bran withAntioxidants (Basel, Switzerland) · 2024Article
- Integrated analysis of DNA methylome and transcriptome revealing epigenetic regulation of CRIR1-promoted cold tolerance.BMC plant biology · 2024Article
- The Potential of Co-Fermentation of Whole-Plant Cassava withFoods (Basel, Switzerland) · 2024Article
- Effects ofMolecules (Basel, Switzerland) · 2024Article
- Solid-state fermentation production of L-lysine by Corynebacterium glutamicum (ATCC 13032) using agricultural by-products as substrate.World journal of microbiology & biotechnology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Solid-state fermentation (SSF) is a promising technology for producing value-added products from cassava (Manihot esculenta Crantz). In this process, microorganisms are grown on cassava biomass without the presence of free-flowing liquid. Compared to other processing methods, SSF has several advantages, such as lower costs, reduced water usage, and higher product yields. By enhancing the content of bioactive compounds like antioxidants and phenolic compounds, SSF can also improve the nutritional value of cassava-based products. Various products, including enzymes, organic acids, and biofuels, have been produced using SSF of cassava. Additionally, SSF can help minimize waste generated during cassava processing by utilizing cassava waste as a substrate, which can reduce environmental pollution. The process has also been explored for the production of feed and food products such as tempeh and cassava flour. However, optimizing the process conditions, selecting suitable microbial strains, and developing cost-effective production processes are essential for the successful commercialization of SSF of cassava.
Indexed as
Identifiers
37493900What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.