Fermentation Processes: Emerging and Conventional Technologies

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Fermentation Processes: Emerging and Conventional Technologies is focused on enhancing fermentation processes under conventional and non conventional conditions. The application of emerging technologies (e.g. ultrasounds, pulsed electric fields, microwaves, etc.) to increase the accessibility and bioavailability of the substrates by microorganisms during fermentation has been demonstrated through numerous research works. These technologies have the advantages over conventional ones (e.g. grinding) of consuming less energy, reducing the processing time, along with using less and "green" solvents. Increasing the accessibility of the substrates has as a consequence an improved availability for the microorganisms and therefore enhanced productivity. The application of these non-conventional (emerging) technologies could be at sub-lethal levels before (inoculum) or during the fermentation process, also called as microbial stimulation, which increases the assimilation of substrates, release of enzymes in the medium for substrate hydrolysis, and other benefits. All together, lead to promote the microbial growth, and enhance the fermentation process. In addition to the application of emerging technologies, enhancing fermentation at conventional conditions by changing the medium composition, processing parameters, etc. are also discussed.