“Solid State Fermentation in Biotechnology: Fundamentals and Applications” Reference Book

By A. Pandey, C. Soccol, J. A. Rodríguez-León, P. Nigam. 2001

148 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/aefd5f55f4aa68092b17f21c9f128505994aa753

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Citations in the corpus

• Biotechnological advantages of laboratory-scale solid-state fermentation with fungi (2004, background): “…probably the oldest known fermentation of rice by Aspergillus oryzae was used to initiate the koji process; the mould Penicillium roquefortii has been used for cheese production for 4,000 years, and soja sauce has been produced in Asia and bread in Egypt since 3,000 years ago (Pandey et al. 2001).”
• Production and characterization of fungal amylase enzyme isolated from Aspergillus sp. JGI 12 in solid state culture (2007, background): “During the last decade, an increased attention was paid to the use of various agro industrial wastes for value addition using solid-state fermentation (SSF) by filamenttous fungi (Pandey et al., 1999, 2000a, 2000b, 2001).”