Microbial proteins, ie, single-cell proteins or microbial biomass, can be cultivated for food
and animal feed due to their high protein content and the fact that they represent a rich …

Although Candida albicans remains the main cause of candidiasis, in recent years a
significant number of infections has been attributed to non-albicans Candida (NAC) species …

Saccharomyces cerevisiae and several other yeast species are among the most important
groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous …

Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …

Indigenous fermented food and beverages represent a valuable cultural heritage in sub-
Saharan Africa, having one of the richest selections of fermented food products in the world …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

Abstract The synthesis of 1, 4-naphthoquinone derivatives is of great interest since these
compounds exhibit strong activity as antimalarial, antibacterial, antifungal and anticancer …

The study was conducted to evaluate the potential of mixed culture of Kluyveromyces
marxianus and Candida krusei to enhance COD removal efficiency, minimize contamination …

A novel Chinese-style sausage with Chinese traditional fermented condiments used as
additional ingredients is produced in this study. The aim of this study was to investigate the …

Dairy industry effluents were usually characterized by their high organic matter content.
Cheese whey is the most wide studied dairy reject. Though, the high polluting dairy …