Tarıma dayalı sanayi atıklarının katı kültür fermantasyonu ile değerlendirilmesi: Sürece etki eden faktörlere genel bakış

DEMİR ,HANDE; TARI ,Canan

HANDE DEMİR

(Osmaniye Korkut Ata Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Osmaniye, Türkiye)

Canan TARI

(İzmir Yüksek Teknoloji Enstitüsü, Gıda Mühendisliği Bölümü, İzmir, Türkiye)

GIDA

Yıl: 2015Cilt: 40Sayı: 2ISSN: 1300-3070 / 1309-6273Sayfa Aralığı: 117 - 124Metin Dili: Türkçe

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Türkçe
İngilizce

Tarıma dayalı sanayi atıklarının katı kültür fermantasyonu ile değerlendirilmesi: Sürece etki eden faktörlere genel bakış

Öz: Katı-kültür fermantasyonu (KKF) batı ülkelerinin son yıllarda ilgisini çekmiş olan fakat doğu ülkeleri tarafından çok eski zamanlardan beri kullanılagelen bir teknolojidir. KKF, mühendislik ve çevresel açıdan bakıldığında birçok ürün ve biyolojik işlemin gelişimi için uygun bir yöntem olmakla birlikte, hâlihazırda derin kültür fermantasyonu ile rekabeti devam etmektedir. Bu derleme makalede KKFnin tanımı, kısa tarihçesi, tarıma dayalı sanayi atık kullanımının avantajları ve kısıtları ile birlikte inert yataklar hakkında bilgi verilmektedir. Derlemenin önemli bir bölümünde ise inokülüm oranı, inkübasyon süre ve sıcaklığı, nem içeriği ve su aktivitesi, başlangıç pHı, parçacık büyüklüğü, karıştırma ve inokülüm türü gibi KKF işlemlerini etkileyen etkenler özetlenmiştir. Her bir etkenin KKF işlemleri üzerindeki etkisi teorik olarak detaylandırılmakla kalmayıp, aynı zamanda literatürde yer alan çalışmalar yardımıyla da tartışılmıştır. Bu makale KKF işlemleriyle ilgilenen araştırmacılara ışık tutacağı gibi tarıma dayalı sanayi atıklarına katma değer kazandırılması konusunda da üreticilere yol gösterecektir.

Anahtar Kelimeler:

Konu Alanı: Fen > Mühendislik > Gıda Bilimi ve Teknolojisi

Utilization of agro-industrial residues by solid-state fermentation: Overview of important processing factors

Abstract:Solid-state fermentation (SSF) is a very ancient technology employed by the eastern countries, has attracted the attention of western countries in recent decades. Due to the engineering and environmental aspects, solid-state fermentation has shown much promise in the development of several products and bioprocesses; however it is still in competence with the submerged fermentation (SmF) technique. This review covers the definition and brief history of the SSF technique, advantages and limitations of the use of agro-industrial residues followed by the list of recently used inert supports. A significant part of this review concerns some of the important factors affecting the SSF processes such as; inoculum size, incubation time and temperature, moisture content and water activity, initial pH, particle size, agitation and inoculum type. The effect of each factor on SSF processes is not only detailed theoretically but also discussed via specific studies from the literature. This article will enlighten potential researchers dealing with applied SSF processes as well as the manufacturers concerning in adding value to the agro-industrialresidues.

Keywords:

Subject Area: SCIENCE > ENGINEERING > FOOD SCIENCE & TECHNOLOGY

Belge Türü: DergiMakale Türü: DerlemeErişim Formatı: Erişime Açık

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