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Article Dans Une Revue Journal of Scientific and Industrial Research Année : 1996

Water relations of solid state fermentation

Résumé

The hydration level of the culture medium affects drastically the physiology of microorganisms. Thermodynamic properties of water in a solid-state medium such as water potential or water activity, and dynamic properties of water such as water diffusion are examined. The mechanisms of water transfer between intra and extracellular media are discussed, and different results on the incidence of the water activity level on the survival, growth and metabolism of microorganisms are reported. Optimal macroscopic and microscopic growth, or metabolic production by fungi occurs in media with water activity values lower than those of classical cultivation media (≈ 1). In solid state media, diffusional factors combined with low water content can also limit the growth of filamentous fungi. The main parameter involved in the reaction of microorganisms to the hydration level of the medium seems to be the plasma membrane, acting as an osmotic cellular sensor.
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Dates et versions

hal-01668054 , version 1 (19-12-2017)

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  • HAL Id : hal-01668054 , version 1

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Patrick Gervais, Pierre-André Marechal, Paul Molin. Water relations of solid state fermentation. Journal of Scientific and Industrial Research, 1996, 55 (5-6), pp.343--357. ⟨hal-01668054⟩
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