Main Article Content
Abstract
The solid-state fermentation (SSF) is one of the oldest bioprocess which has been applied by humans for various food applications since ancient times. Though traditionally SSF was used for production of fermented foods viz. tempeh, koji, cheese, pickles and sausages, it has continued to draw attention for its utility in various sectors encompassing industrial, textile, pharmaceutical, bioenergy, food and environmental domains. The reason for continued interest in SSF can be credited to the simplicity of bioprocess, which involves growth of bacterial or fungal microorganisms on moist solid substrates, in absence or very scanty water. The use of various agro-industrial wastes as substrates in SSF, offering dual advantage of valorisation to high-value products with simultaneous waste management, adds to the rationale of SSF deployment for sustainable development with environmental benefits. The current review carries out critical analysis and summarizes the recent developments in application of SSF in various processes of commercial significance viz. production of enzymes, platform chemicals, aroma compounds, biopesticides and biological detoxification.