Agro-food industrial residues (AFIRs) are generated in large quantities all over the world.
The vast majority of these wastes are lignocellulosic wastes that are a source of value …

Advances in industrial biotechnology offer potential opportunities for economic utilization of
agro-industrial residues such as coffee pulp and coffee husk. Coffee pulp or husk is a fibrous …

Solid-state fermentation has emerged as a potential technology for the production of
microbial products such as feed, fuel, food, industrial chemicals and pharmaceutical …

Strains belonging to the yeast species Kluyveromyces marxianus have been isolated from a
great variety of habitats, which results in a high metabolic diversity and a substantial degree …

Food waste and byproducts are generated along the entire food processing and storage
chain. The large amount of waste deriving from the whole process represents not only a …

Yeasts have a long tradition of application in biotechnology and a more recent history of use
as research models for biochemistry, metabolism, genetics and cell biology. Without doubt …

The strains isolated from the formation water were characterized and screened considering
their crude oil degradation capability and biosurfactant production ability. The growth …

Over the past few years, the increasing demand for natural products in the food industry has
encouraged remarkable efforts towards the development of biotechnological processes for …

Sažetak Solid-state fermentation (ssf) is defined as the growth of microbes without free
flowing aqueous phase. The ssf is alternative to submerged fermentation for production of …

Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae,
Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food …