Titlebook: Current Developments in Solid-state Fermentation; Ashok Pandey,Carlos Ricardo Soccol,Christian Larro Book 2008 Springer-Verlag New York 20

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Writing the Multicultural Experiencestrate, depending on the porosity. Industrial solid-state fermentations have been developed largely in traditional food industries such as cheese, Oriental fermentations, fermented vegetables, meat, and other products, and in biotechnological industries such as antibiotics and enzymes.

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Wireless Mobile Communication and Healthcareoprocesses with improved efficiency (.; .) if compared to the classical submerged fermentations. SSF processes can be defined as “the growth of microorganisms, mainly fungi, on moist solid materials in the absence of free-flowing water”(.). In the last few decades SSF has grown quickly in interest a

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https://doi.org/10.1007/978-3-031-06368-8ause of its velocity but essentially because of its large scope of applications. With constant improvements of performance features and relative drop of prices, these equipments are more and more cost effective. One of the areas where the demand for more computing power is most notorious is in biote

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