Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to conv...
Globally, nations are trying to address environmental issues such as global warming and climate change, along with the burden of declining fossil fuel reserves. Furthermore, countries aim to reach zero carbon emissions within the existing and rising...
A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and l...
Modern society is characterised by its outstanding capacity to generate waste. Lignocellulosic biomass is most abundant in nature and is biorenewable and contains energy sources formed via biological photosynthesis from the available atmospheric carb...
The escalating global demand for nutritious and sustainable food sources has heightened interest in microbial biotransformation in food, a process in which microorganisms chemically modify food components to enhance their functional properties and nu...
Lignocellulose consists of cellulose, hemicellulose, and lignin and is a sustainable feedstock for a biorefinery to generate marketable biomaterials like biofuels and platform chemicals. Enormous tons of lignocellulose are obtained from agricultural...
Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, in which LAB play a fundamental role, is one of the oldest methods of food preservation. LAB surviv...
Antimicrobial peptides (AMPs) are bioactive macromolecules that exhibit antibacterial, antiviral, and immunomodulatory functions. They come from a wide range of sources and are found in all forms of life, from bacteria to plants, vertebrates, and inv...
Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majo...
Green methods of synthesizing nanoparticles are safer than chemical and physical methods, as well as being eco-friendly and cost-efficient. In this study, we use copper oxide nanoparticles (CuO NPs) fabricated with Sesbania grandiflora (Sg) (Hummingb...
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess...
The skin microbiome is composed of a complex association of bacteria, fungi, and viruses. The maintenance of skin commensal microbes is essential for preventing the overgrowth of pathogenic microorganisms or already present opportunistic pathogens. T...
This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the...
The water resource crisis and concerns with environmental pollution prompt the necessity to upgrade conventional wastewater treatment processes. The microalgae-based wastewater treatment process has shown many advantages that can fulfill the stricter...
Plastic wastes, widely distributed in the environment, can be transformed into microplastics, posing a huge threat to ecosystems and human health due to their stability and adsorbability to other toxic pollutants (e.g., heavy metals and antibiotics)....
The cosmetic segment is a rapidly growing industry that has been challenged in recent years due to the origin and impact of its ingredients and manufacturing techniques. With a focus on reducing carbon dioxide emissions and improving the degradabilit...
With global carbon emissions and environmental issues becoming increasingly prominent, there is an increasing focus on the development of clean energy, and biobutanol has gained widespread attention due to its superior performance. Butanol production...
Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgr...
Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing b...
Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which...
The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare stand...
Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologicall...
Anaerobic methanogenesis plays an important role in the sustainable management of high concentration organic wastewater and bioenergy recovery. Interspecies electron transfer (IET) is a new type of mutualistic symbiosis that can accelerate microbial...
Temperature plays a significant role in anaerobic digestion (AD) as it affects the microbial communities and ultimately controls the efficiency of the process. Few studies have looked at temperature-adjusted AD, but it is unclear how the temperature...
Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria a...
The large consumption of non-renewable fossil fuels has brought about energy depletion and environmental pollution, spawning the production of renewable biofuels, an important alternative to alleviate the energy crisis effectively. As one of the idea...
Recently, fabricated nanoparticles (NPs), which can efficiently penetrate biological systems, have found increased usage in the health and hygiene industries. Microbial enzymes and proteins have recently shown their potential to act as reducing agent...
The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-labe...
Digesters at water resource recovery facilities (WRRFs) operating at different temperatures within the mesophilic and thermophilic temperature range is a flexibilization concept to contribute to heat management. Four 25 L digesters were fed with sewa...
The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capaci...
Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack o...
The composition of the substrate is one of the most critical factors influencing the quality as well as the nutritional value and bioactive content of mushrooms. Therefore, the effects of various substrates, such as barley and oat straw (BOS), beech...
This paper aims to present the advances related to the biotechnological application of lipases Y. lipolytica, presenting their properties and more efficient ways to use them in different industrial applications. Waste treatment and bioremediation hig...
Lignin is a type of natural aromatic material with potential application prospects obtained from lignocellulosic biomass. Recently, the valorization of lignin has received increasing attention from both industry and academia. However, there is still...
Certain microalgae species have gained traction in the biofuel and food/feed sectors due to their ability to accumulate large amounts of intracellular lipids. However, the extraction of lipids from microalgae is hindered by the presence of complex an...
Concerns about rising energy demand, fossil fuel depletion, and global warming have increased interest in developing and utilizing alternate renewable energy sources. Among the available renewable resources, microalgae biomass, a third-generation fee...
Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermen...
Recombinant protein expression in Escherichia coli is a fundamental technique in molecular biology and biotechnology. This review provides a comprehensive overview of various additivities to enhance the expression levels of soluble recombinant protei...
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, a...
In this study, thirty-seven alkaline protease-producing bacteria were recovered from different regions of Saudi Arabia. The proteolytic strain with the highest productivity was identified as Bacillus sp. Mar64. Maximum productivity of Mar64P alkaline...
Anaerobic digestion of animal manure results in the production of renewable energy (biogas) and nutrient-rich biofertilizer. A further benefit of the technology is decreased greenhouse gas emissions that otherwise occur during manure storage. Since a...
Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. The use of sourdoughs to prepare bakery products has been researched for more than 30...
Sugarcane ethanol production generates about 360 billion liters of vinasse, a liquid effluent with an average chemical oxygen demand of 46,000 mg/L. Vinasse still contains about 11% of the original energy from sugarcane juice, but this chemical energ...
Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health...
Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been deemed a simple and economical way to modify nutritional contents of plant-based foods. In many cultures, this practice shows a long history with a wide variety...
Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology h...
Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified i...
The use of yeasts for the production of proteases has increased in demand in recent years. Y. lipolytica has been reported as a strain with high yields of protease production. This work aimed to evaluate the impact of pH and temperature on the produc...
Coffee fermentation is a complex process, mainly involving bacteria and yeasts, whose interaction influences beverage quality. The way this process is conducted affects the interactions between these microorganisms. To identify microbial diversity in...
The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properti...
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