A simple method for the measurement of metabolic heat production rates during solid-state fermentations using β-carotene production with as a model system.

Solid-state fermentation (SSF) technology has been rapidly developed for the past 10 years as a production platform for secondary metabolites, biofuels, food, and pharmaceuticals. Yet, the main drawback of SSF is the local temperature rise of up to 20 K, which potentially reduces the strain activity and inactivates heat sensible products. Due to the low heat capacity and thermal conductivity of mixtures of air with plant material, in comparison to aqueous suspensions in submerged fermentations, heat from metabolic processes is less efficiently dissipated.