 Fermentation comes from a Latin word, purveyor, that means to boil. So the word fermentation refers to the physical state of boiling. Fermentation can be defined as the metabolic process of converting carbohydrates to alcohol or organic acids using microorganisms under anaerobic conditions. There are three types of fermentation on the basis of water content in the medium. First is solid state fermentation. Second, submerged fermentation. And the third one is surface fermentation. In this practical, we will demonstrate the production of enzyme alpha amylase by solid state fermentation. So what is a solid state fermentation? In solid state fermentation, the microorganisms grow on a moist solid surface with little free water or no water. But some of the capillary water may be present. The example of solid state fermentation is soya sauce, temp, bread making, etc. Solid state fermentation is also known as Koji fermentation. The materials required for solid state fermentation are the 250 ml Allen-Mare flask that is commonly known as a conical flask, a graduated cylinder, 1.5 milligram of zinc sulphate, 1.7 milligram of iron sulphate and 0.2 milligram of copper sulphate dissolved in 250 ml of distilled water. We have to add 10 gram of wheat bran to a conical flask. Away bought onto the balanced pan. Temperature?