This paper reviews the pertinent literature from 1970 to 2020 and presents a bibliometric
analysis of research trends in the application of solid-state fermentation in the bioprocessing …

Agricultural and industrial activities around the world lead to the production of large
quantities of agro-industrial wastes (eg, peels of cassava, pineapple, plantain, banana, and …

The effect of operating conditions such as bed thicknesses (0.075, 0.15, and 0.225 m) and
air velocities (0.12, 0.24, and 0.36 m/s) of a solid‐state fermenter on the structural …

Rubber (Hevea brasiliensis) is a perennial plant crop grown in many parts of Africa, South
East Asia, and South America, especially within the hot and humid climatic regions. Rubber …

The abundance of fruit waste from the food industry and wineries, particularly peels, seeds,
and other fruit pomace throughout the year, could lead to health and environmental hazards …

Solid-state fermentation is an alternative for waste utilization and the production of food with
improved nutritional and functional properties. In the present study, Rhizopus oligosporus …

One of the oldest and most successful processes for producing and conserving traditional
foods is fermentation. Various folklore culture in the northeastern states of India produce and …

Microbial proteases are useful in silk degumming, leather processing, detergent additives
and waste water treatment. It is important to explore the cheap and easily available …

The temperature profile (core temperature and temperature gradient) of the finger millets
bed affects the efficiency of the solid‐state fermentation (SSF) process and quality of the …

Toasting and natural fermentation are traditional processing methods commonly practiced in
Ethiopia. This study was carried out to examine the influence of these traditional processing …