Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

(2020) Ramón Verduzco-Oliva et al.   Sustainability

Solid-state fermentation with probiotics and mixed yeast on properties of okara

(2020) Hui Shi et al.   Food Bioscience

Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods

(2020) Alejandra Hurtado-Romero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effects of aqueous ammonia-pretreated rice straw as solid substrate on laccase production by solid-state fermentation

(2019) Guanhua Li et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Impact of solid state fermentation by Trichoderma spp. on phenolic content, antioxidant and antibacterial activities of curry leaf powder

(2019) Hala A. Salah et al.   Journal of Food Measurement and Characterization

Nutraceuticals for the Treatment of Diabetic Retinopathy

(2019) Maria Grazia Rossino et al.   Nutrients

Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid state fermentation by Trichoderma reesei

(2019) Azza M. Abdel‐Aty et al.   JOURNAL OF APPLIED MICROBIOLOGY

A practical guide for designing effective nutraceutical combinations in the form of foods, beverages, and dietary supplements against chronic degenerative diseases

(2019) Jesús Santana-Gálvez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

(2019) Cristian Torres-León et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus

(2019) Yang Hu et al.   Food Bioscience

Humidity Control Strategies for Solid-State Fermentation: Capillary Water Supply by Water-Retention Materials and Negative-Pressure Auto-controlled Irrigation

(2019) Qin He et al.   Frontiers in Bioengineering and Biotechnology

From flasks to single used bioreactor: Scale-up of solid state fermentation process for metabolites and conidia production by Trichoderma asperellum

(2019) Hamrouni Rayhane et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates

(2019) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Carotenoids in human nutrition and health

(2018) Manfred Eggersdorfer et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients

(2018) Luis Eduardo Garcia-Amezquita et al.   Food and Bioprocess Technology

Cellulases and xylanases production by endophytic fungi by solid state fermentation using lignocellulosic substrates and enzymatic saccharification of pretreated sugarcane bagasse

(2018) Natália Paganini Marques et al.   INDUSTRIAL CROPS AND PRODUCTS

Bioreactors in solid state fermentation technology: Design, applications and engineering aspects

(2018) Sidharth Arora et al.   JOURNAL OF BIOTECHNOLOGY

Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger

(2018) R.M. Saleh et al.   LETTERS IN APPLIED MICROBIOLOGY

Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment

(2018) Carolina Zambrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid-state fermentation of soybean okara : Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

(2018) Vidiany A. Queiroz Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activity and Spectroscopic Characteristics of Extractable and Non-Extractable Phenolics from Terminalia sericea Burch. ex DC.

(2018) Chinedu Anokwuru et al.   MOLECULES

Microbial Strategies for Cellulase and Xylanase Production through Solid-State Fermentation of Digestate from Biowaste

(2018) Laura Mejias et al.   Sustainability

Production of proteases from organic wastes by solid-state fermentation: downstream and zero waste strategies

(2018) Maria Marín et al.   3 Biotech

Solid state fermentation of pomegranate husk: Recovery of ellagic acid by SEC and identification of ellagitannins by HPLC/ESI/MS

(2018) Leonardo Sepúlveda et al.   Food Bioscience

Production of proteases from organic wastes by solid-state fermentation: downstream and zero waste strategies

(2018) Maria Marín et al.   3 Biotech

Efficient production of lycopene in Saccharomyces cerevisiae by enzyme engineering and increasing membrane flexibility and NAPDH production

(2018) Juhyun Hong et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

(2018) Jin Hwan Lee et al.   FOOD CHEMISTRY

One-step process for producing prebiotic arabino-xylooligosaccharides from brewer's spent grain employing Trichoderma species

(2018) Cláudia Amorim et al.   FOOD CHEMISTRY

Fibre degradation of wheat straw by Pleurotus erygnii under low moisture conditions during solid-state fermentation

(2018) P.W. Baker et al.   LETTERS IN APPLIED MICROBIOLOGY

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

(2018) Pardeep Sadh et al.   MOLECULES

From pharmaceuticals to nutraceuticals: bridging disease prevention and management

(2018) Patricia Daliu et al.   Expert Review of Clinical Pharmacology

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

(2017) Ozana Almeida Lessa et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Rhizopus oryzae – Ancient microbial resource with importance in modern food industry

(2017) Liliana Londoño-Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health

(2017) Barbara Williams et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Supercritical CO 2 enzyme hydrolysis as a pretreatment for the release of isorhamnetin conjugates from Opuntia ficus-indica (L.) Mill

(2017) Marilena Antunes-Ricardo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Solid state fermentation of fig ( Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained

(2017) J.J. Buenrostro-Figueroa et al.   PROCESS BIOCHEMISTRY

Improving free, conjugated, and bound phenolic fractions in fermented oats ( Avena sativa L.) with Monascus anka and their antioxidant activity

(2017) Qi Bei et al.   Journal of Functional Foods

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

(2017) Noraziah Abu Yazid et al.   Sustainability

Solid state fermentation (SSF): diversity of applications to valorize waste and biomass

(2017) M. A. Lizardi-Jiménez et al.   3 Biotech

Solid state fermentation (SSF): diversity of applications to valorize waste and biomass

(2017) M. A. Lizardi-Jiménez et al.   3 Biotech

Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation

(2017) Kawaljit Singh Sandhu et al.   Journal of Food Measurement and Characterization

Fungal endophyte-derived Fritillaria unibracteata var. wabuensis: diversity, antioxidant capacities in vitro and relations to phenolic, flavonoid or saponin compounds

(2017) Feng Pan et al.   Scientific Reports

Production of pectinases by solid-state fermentation in a pilot-scale packed-bed bioreactor

(2016) Luana Oliveira Pitol et al.   CHEMICAL ENGINEERING JOURNAL

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Solid state fermentation for production of microbial cellulases: Recent advances and improvement strategies

(2016) Sudhanshu S. Behera et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica

(2016) Weng Chan VONG et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars

(2016) Kawaljit Singh Sandhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fungal Enzymes for Bio-Products from Sustainable and Waste Biomass

(2016) Vijai K. Gupta et al.   TRENDS IN BIOCHEMICAL SCIENCES

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

(2016) Tapati Bhanja Dey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

(2016) Yu Xiao et al.   RSC Advances

Saccharification and hydrolytic enzyme production of alkali pre-treated wheat bran by Trichoderma virens under solid state fermentation

(2015) Reda M. El-Shishtawy et al.   BMC BIOTECHNOLOGY

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

(2015) Yu Xiao et al.   Innovative Food Science & Emerging Technologies

Developments in solid-state fermentation for the production of biomass-degrading enzymes for the bioenergy sector

(2015) Cristiane S. Farinas   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

(2014) Lina F. Ballesteros et al.   Food and Bioprocess Technology

Development of menaquinone-7 enriched nutraceutical: inside into medium engineering and process modeling

(2014) Rishipal Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Current developments in solid-state fermentation

(2013) Leya Thomas et al.   BIOCHEMICAL ENGINEERING JOURNAL

Phenolic content, antioxidant activity and antiamylolytic activity of extracts obtained from bioprocessed pineapple and guava wastes

(2013) B. A. Sousa et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Solid state production of polygalacturonase and xylanase by Trichoderma species using cantaloupe and watermelon rinds

(2013) Saleh A. Mohamed et al.   JOURNAL OF MICROBIOLOGY

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

(2010) C.M. Ajila et al.   FOOD CHEMISTRY

Recent advances in solid-state fermentation

(2008) Reeta Rani Singhania et al.   BIOCHEMICAL ENGINEERING JOURNAL

Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides

(2008) Christophe M. Courtin et al.   FOOD CHEMISTRY

Submerged Citric Acid Fermentation on Orange Peel Autohydrolysate

(2008) Beatriz Rivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY