Solid-state fermentation has emerged as a possible technology for the assembly of microbial products like feed, fuel, food, industrial chemicals and pharmaceutical products. Its application in bioprocesses like bioleaching, biobeneficiation, bioremediation, biopulping, etc. has offered several advantages. Utilisation of agro-industrial residues as substrates in SSF processes provides an alternate avenue and value-addition to those otherwise under- or non-utilised residues. Today with better understanding of biochemical engineering aspects, particularly on mathematical modelling and style of bioreactors (fermenters), it’s possible to proportion SSF processes and a few designs are developed for commercialisation. it’s hoped that with continuity in current trends, SSF technology would be developed at par with submerged fermentation technology in times to return. 
The silage fermentation.
The microbiological and chemical changes underlying the preservation of forage crops and animal products as silage are described. Factors influencing ensilage and therefore the efficiency of the method are discussed. the standard and nutritional value of silage are considered within the context of the effect of the ensilage process on them. A review of silage additives and their role in fermentation forms a serious section of the book. The principles of the essential techniques utilized in analysis of silage are outlined. 
Under anaerobic conditions, within the dark and within the absence of electron acceptors, organic compounds are catabolized by strictly anaerobic or facultatively anaerobic bacteria by internally balanced oxidation–reduction reactions, a process called fermentation. In fermentation, the compound is both electron donor and acceptor, and ATP is synthesized by substrate‐level phosphorylation. 
Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation
This study investigated the impact of supplementing radish kimchi with slices of gizzard shad, Konosirus punctatus (boneless – BLGS, or whole – WGS) on the kimchi’s chemical and microbial composition for various fermentation durations. Higher levels of amino nitrogen (N), calcium (Ca) and phosphorus (P) were observed within the supplemented kimchi groups compared to those within the control and further, Ca and P levels were highest within the WGS kimchi group. Microbial composition analysis revealed noticeable differences between the three groups at different fermentation durations. The predominant species changed from Leuconostoc rapi to Lactobacillus sakei at the optimal- and over-ripening stages within the control kimchi group. 
Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds
Aim: This study investigated the microbial contents, proximate compositions and therefore the antinutrient contents of whole and ground fermented African breadfruit seeds.
Methodology: the entire and ground samples were fermented for 72 hours. The microbial contents, pH, total titratable acidity and temperature of the samples were monitored on day to day while their proximate composition and antinutrient contents were determined before and after fermentation. 
 Pandey, A., 2003. Solid-state fermentation. Biochemical Engineering Journal, 13(2-3), (Web Link)
 Woolford, M.K., 1984. The silage fermentation. Marcel Dekker, Inc.. (Web Link)
 Müller, V., 2001. Bacterial fermentation. e LS. (Web Link)
 Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation
Mohamed Mannaa, Young-Su Seo & Inmyoung Park
Scientific Reports volume 9, (Web Link)
 Adegbehingbe, K. T., Fakoya, S. and Adeleke, B. S. (2017) “Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds”, Microbiology Research Journal International, 20(5), (Web Link)