Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …

Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …

Lignocellulosic biomass, a rich and inexpensive source of fermentable and renewable
carbon, is the most abundant material on earth. Microbial bioprocessing of lignocellulosic …

The rapid growth of human civilizations has led to imminent pressures to develop new food
products with increased nutritional characteristics and decreased environmental footprints …

Chitooligosaccharides (COS), a group of cationic derivatives, have a number of potential
applications in the food industry. However, their alleviative effects on frozen dough products …

Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …

Highlights•Domestication is a coevolution process between human and other
organisms.•Yeast domestication may have predated plant and animal domestication.•One …

Mycotoxins, toxic secondary metabolites produced by fungi, are important contaminants in
food and agricultural industries around the world. These toxins have a multidirectional toxic …

Yeast is widely used in the fermentation industry, and the major challenges in fermentation
production system are high capital cost and low reaction rate. High cell-density culture is an …

Sourdough is one of the oldest starters traditionally used for making baked goods, offering
several advantages to the sensory, rheology, and shelf life of final products. The present …