In 100 g of fresh pressmud, 10% of spent yeast (w/w)
mixed with nutrient mix in 25 ml of tap water was
added. They were mixed well and spread like a bed on a
stainless steel tray and kept for solid state fermentation
for 96 h. Humidity (90-95%) was maintained by manually
spraying water in every 12 h. Samples (20 g each of
fermented solids) were collected at every 12 h and they
were processed as mentioned above.