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New Horizons for the Production of Industrial Enzymes by Solid-State Fermentation

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Biosystems Engineering: Biofactories for Food Production in the Century XXI

Abstract

This review tries to shed some light on the basic principles that might help to improve industrial production of enzymes by SSF, mainly in the research subjects of strain improvement, online process control, and the use of crude enzyme preparations in food, feed, and biopharmaceutical industries.

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Acknowledgments

Part of this work was initiated at Universidad Federal do Rio de Janeiro, financed by the Consejo Nacional de Ciencia y Tecnología (México) and CNPq (Brazil) as a sabbatical leave of absence. Thanks are given for the hospitality of Professor Denise Freire and valuable suggestions from Dr. Sonia Couri. Thanks also to my colleague Prof. Ernesto Favela-Torres for his valuable suggestions and criticism.

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  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, México, DF, México

    Gustavo Viniegra-González

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  1. Gustavo Viniegra-González
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Correspondence to Gustavo Viniegra-González .

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  1. Centro Universitario Cerro de las campanas, Queretaro Autonomous University, Querétaro, Mexico

    Ramon Guevara-Gonzalez

  2. Centro Universitario Cerro de las campanas, Queretaro Autonomous University, Querétaro, Mexico

    Irineo Torres-Pacheco

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Viniegra-González, G. (2014). New Horizons for the Production of Industrial Enzymes by Solid-State Fermentation. In: Guevara-Gonzalez, R., Torres-Pacheco, I. (eds) Biosystems Engineering: Biofactories for Food Production in the Century XXI. Springer, Cham. https://doi.org/10.1007/978-3-319-03880-3_11

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