Background A large amount of tomato pomace is produced from industrial processing, most
of which is not properly utilized. This not only causes a waste of valuable resources but also …

Besides their best-known uses in the food and fermentation industry, yeasts have also found
application as microcapsules. In the encapsulation process, exogenous and most typically …

To reveal the potential of core bacterial and fungal communities for aroma formation in the
fermentation of chili pepper, shifts in microbial diversity and volatile metabolites during the …

High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were
used to investigate changes in bacterial and fungal communities and volatile flavor …

Acetyl-1-pyrroline is an aroma compound that gives aromatic rice its characteristic flavor.
This compound either is present naturally in various food sources or is generated during …

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 …

Innovative products produced from various sources through fermentation processes have
been a resurgence of interest. This study was designed to determine the performance of …

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 …

The review focuses on some of the high value-end biocommodities, such as fermented
beverages, single-cell proteins, single-cell oils, biocolors, flavors, fragrances …

The generation of biomass wastes is a huge concern as they have to be properly managed
to ensure environmental wellbeing. This article examined biomass waste utilisation as a …