Several yeasts, which are eukaryotic microorganisms, have long been used in different
industries due to their potential applications, both for fermentation and for the production of …

Cassava, the 5th most important staple crop, generates at least 600L of wastewater per ton
of processed root. This residue, cassava processing wastewater (CPW) has a high chemical …

Phenylethanol (2-PE), an important flavor and fragrance compound with a rose-like smell
has been widely used in the cosmetics, perfume, and food industries. Traditional production …

The purpose of this study was to investigate the production of flavor compounds from olive
mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill …

Fruity beers can be promoted through production of flavoring compounds during
fermentation by partial replacement of brewing yeast by non-conventional-yeasts with high …

Highlights•Microorganisms and enzymes generate volatile flavours on the industrial
scale.•Side-streams of food processing provide an abundant source of flavour precursors.• …

Background: Nowadays, food and agricultural industries annually produce millions of tons of
waste, resulting from food production and consumption. Treatments of agro-wastes have …

Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in
food industry to modify certain aroma compositions in formulations with fruit, jam, pudding …

In this study, a total of 30 yeast strains belonging to the genera Dipodascus, Galactomyces,
Geotrichum, Magnusiomyces and Saprochaete were investigated for volatile organic …

Cassava is a staple food in many countries, and this food source differs from other crops in
that its processing generates a highly polluting and toxic residue (manipueira) that requires …