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Bioprocesses for Sustainable Bioeconomy: Fermentation, Benefits, and Constraints

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A Sustainable Green Future

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Abstract

The bioeconomy concept is a path from a fossil-based system to a bio-based one using renewable biological resources with a holistic approach. This concept aims for sustainable economic development by producing value-added products. The utilization of agro-industrial wastes for value-added end products focused on microbial fermentation. Industrial fermentation is the mass cultivation using cells in highly controlled, closed bioreactors. Although the basis of these bioprocesses depends on submerged fermentation (SMF), the solid-state fermentation (SSF) technique gained interest for producing several products in the last decades. The food and agricultural industries generate a considerable amount of agro-industrial wastes continuously which are rich in nutrients and have a high potential to be used as raw material. Food waste valorization is a potent tool for enabling the production of several products by benefiting the microorganisms and is a promising field from the bioeconomy perspective. Within the scope of this chapter, fermentation processes and applications, some of the value-added products related to the different biotechnology fields, and existing and potential integrated systems in terms of circular bioeconomy are examined by giving particular emphasis to SSF.

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Authors and Affiliations

  1. Ondokuz Mayıs University, Faculty of Agriculture, Department of Agricultural Biotechnology, Samsun, Turkey

    Emek Aslan

  2. Bursa Technical University, Faculty of Engineering and Applied Sciences, Department of Bioengineering, Bursa, Turkey

    Sait Sargin

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  1. Emek Aslan
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  2. Sait Sargin
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Correspondence to Sait Sargin .

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  1. Department of Bioengineering, Ege University, Bornova, Izmir, Türkiye

    Suphi S. Oncel

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Aslan, E., Sargin, S. (2023). Bioprocesses for Sustainable Bioeconomy: Fermentation, Benefits, and Constraints. In: Oncel, S.S. (eds) A Sustainable Green Future. Springer, Cham. https://doi.org/10.1007/978-3-031-24942-6_6

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