Lipases are versatile biocatalysts and are used in different bioconversion reactions.
Microbial lipases are currently attracting a great amount of attention due to the rapid …

Bacterial cellulose (BC) produced by some acetic bacteria shows a number of properties
that allow use of this biopolymer in a wide range of industry sectors. Use of BC …

Domestication is an excellent case study for understanding adaptation and multiple fungal
lineages have been domesticated for fermenting food products. Studying domestication in …

Filamentous fungi are an important source of natural products. The mold Penicillium
roqueforti, which is well-known for being responsible for the characteristic texture, blue …

Penicillium rubens is a filamentous fungus of great biotechnological importance due to its
role as an industrial producer of the antibiotic penicillin. However, despite its significance …

The regulation of fungal specialized metabolism is a complex process involving various
regulators. Among these regulators, LaeA, a methyltransferase protein originally discovered …

Bisifusarium domesticum is among the main molds used during cheese-making for its
“anticollanti” property that prevents the sticky smear defect of some cheeses. Previously …

The increasing consumers' awareness about natural vs. synthetic food additives/ingredients
has challenged the food sector to make microbial fermentation economically feasible and …

Some fungi have been domesticated for food production, with genetic differentiation
between populations from food and wild environments, and food populations often acquiring …

Penicillium roqueforti is a fungal starter culture used for the production of blue-veined
cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening …