Barçın KARAKAŞ, Ülgen İlknur KONAK, Muharrem CERTEL, Fundagül EREM

Katı Faz Fermentasyon Yöntemi ile Enzim Üretimi

Bazı özel uygulamalar için sıvı faz içinde gerçekleştirilen derin fermentasyona (DF) alternatif bir yöntem olan katı faz fermentasyonu (KFF) son yıllarda araştırmacıların ve üreticilerin ilgisinden dolayı bilim ve endüstrinin birçok alanında uygulanmaktadır. Genel olarak, KFF yöntemi gıda, yem maddeleri, enzimler, organik asitler, aroma bileşikleri ve antibiyotikler gibi biyoteknoloji kullanılarak elde edilen ticari ürünlerin üretimi için uygundur ve DF yöntemine kıyasla daha ucuz bir işlemdir. Endüstride kullanılan enzimler, KFF yöntemi ile üretilen ürünler arasında yer alan en yaygın gruplardan biridir. Bu derlemede, KFF'nin uygulama alanları ve endüstride yaygın olarak kullanılan enzimlerin bu yöntemle üretimini etkileyen faktörler üzerinde durulmaktadır

Solid State Fermentation for Enzyme Production

As an alternative method to Submerged Fermentation (SmF) for specific applications, Solid State Fermentation (SSF) has been applied in many fields of science and industry due to the interest in SSF from researchers and manufacturers recently. In general, SSF is a well-adapted and cheaper process than SmF for the production of bioproducts such as animal feed, enzymes, organic acids, aroma compounds, antibiotics, etc. Industrial enzymes are one of the most common categories of products from SSF. This review focuses on the SSF process applications and the factors affecting the production of enzymes used extensively in the industry

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