Theoretical Characterization of Slurry Fermentation

Abstract

This is an extensive study of the three classical fermentation systems (emerged, submerged and solid‐state fermentations), thus uncovering, a system that is an intrinsically concomitant overlap of submerged and solid‐state fermentations – slurry fermentation. It is a convenient method of fermentation with hardly any theoretical characterization. This paper details the specifics of this system and its potential fields of application.An extensive study of the three classical fermentation systems (emerged, submerged and solid‐state fermentations) is presented, thus uncovering a system that is an intrinsically concomitant overlap of submerged and solid‐state fermentations – slurry fermentation. It is a convenient method of fermentation with hardly any theoretical characterization. This paper details the specifics of this system and its potential fields of application.