What is the principle of solid fermentation?

Solid fermentation is to allow microorganisms to grow on water-insoluble granular solid medium. Metabolites or bacteria are obtained through the metabolic activities of microorganisms.

Solid fermentation can be divided into anaerobic solid fermentation and aerobic solid fermentation.

Anaerobic solid fermentation is generally used to ferment alcohol, that is, to produce traditional liquor. It can also be used for feed silage. Is to put solid organic matter such as straw, bagasse, sorghum, etc. In a big pit, let it ferment naturally, or add a fungus clock.

Aerobic solid fermentation is generally used to produce traditional condiments such as soy sauce. Cooked soybeans and other cultivated organic substances are spread on a large plate to make them fully contact with the air. Mechanical forced ventilation is generally used in industry. Edible fungi production is also an aerobic solid fermentation.