Application and Comparison of Solid-State Fermentation and Submerged Fermentation in Enzyme Preparation
In the production of enzyme preparations, both solid-state fermentation (SSF) and submerged fermentation (SmF) are widely used. They both successfully promote the growth of microorganisms and the production of enzymes, but there are significant differences in their specific operation methods, required conditions, production efficiency, product collection, and environmental friendliness.
- Fermentation Medium and Production Environment
SSF is carried out in a low or no-water environment, where microorganisms grow within a solid substrate, such as agricultural waste, straw, and corn bran. These substrates provide the nutrients needed by the microorganisms and also offer physical space for their survival. On the contrary, SmF occurs within a liquid culture medium, where microorganisms freely move around, fully utilizing the nutrients in the culture medium.
- Fermentation Equipment and Space Utilization
SSF uses simple equipment like fermentation boxes or barrels, which occupy a smaller area and thus have higher space utilization, making it suitable for large-scale production. However, SmF requires complex fermenters that take up a larger area, leading to relatively lower space utilization.
- Fermentation Control Difficulty
In SSF, the growth environment of microorganisms is influenced by the physical properties of the substrate. Therefore, it’s necessary to control multiple parameters (such as temperature, humidity, pH, etc.) simultaneously, making the process challenging to control. In contrast, the growth environment of microorganisms in SmF is relatively uniform. The main parameters that need control include temperature, pH, and oxygen concentration, which are relatively easier to manage.
- Product Collection
In SSF, the product (such as enzymes) is within the solid substrate, and it needs to be collected through extraction, leaching, and other methods, which is relatively complex. In contrast, the product in SmF is in the liquid culture medium and can be easily collected through filtration, centrifugation, and other methods.
- Application Scope and Economic Benefits
SSF is often used for the production of enzyme preparations, antibiotics, and other products, which brings considerable economic benefits. On the other hand, SmF is widely used in biopharmaceuticals, yeast cell cultivation, alcohol fermentation, and other fields, showcasing a broader application range.
Summary:
Solid-State Fermentation (SSF) and Submerged Fermentation (SmF) both play vital roles in enzyme preparation, with each method presenting unique advantages and challenges. SSF occurs in low or no-water conditions using solid substrates such as agricultural waste. It utilizes simpler equipment and exhibits higher space utilization, making it suitable for large-scale production. However, controlling the growth environment within the solid substrate can be challenging, and product extraction tends to be more complex.
On the contrary, SmF is conducted within a liquid culture medium, providing a relatively uniform and easier-to-control growth environment for microorganisms. Though product collection is simpler, SmF requires more complex equipment and more space. SSF is often utilized for economically beneficial products like enzyme preparations and antibiotics, while SmF has broader applications, including biopharmaceuticals and yeast cell cultivation.