Revista de Nutrição e Ciências Alimentares
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Solid State Fermentation and Food Processing: A Short Review

Jai S Ghosh

History of Solid State Fermentation (SSF) is very well known to everyone in the field of pharmaceuticals and food processing. It is widely applied to producing several enzymes, organic acids, flavoring compounds etc., which must be extracted and purified and then used in different products. However, there are very few scattered reports, reviewing SSF as an integral part of food processing. Today it plays a very important role in producing good quality, consumer acceptable and safe processed food items, which is essential for doing business on a global scale. There are several processed food produced traditionally using SSF in the unorganized sectors in every region, but then these are mostly in small scale and to cater the need of that particular community. In this article two of these products (produced in the organized sectors) have been dealt with in detail, along with microbial spoilage and disease causing organism using food as the vehicle of transmission.