Microbial secondary metabolites (SMs) are the intermediate or the product of metabolism
produced during fermentation process. SMs are produced during stationary phase and play …

This paper reviews the pertinent literature from 1970 to 2020 and presents a bibliometric
analysis of research trends in the application of solid-state fermentation in the bioprocessing …

Gallic acid (GA), a phenolic acid found in fruits and vegetables, has been consumed by
humans for centuries. Its extensive health benefits, such as antimicrobial, antioxidant …

Grape pomace is a winery by-product that accumulates in high amounts in winemaking
industry, which usually found difficulties regarding its disposal. Nonetheless, it has a great …

Background The reduction of food waste yields significant environmental and economic
advantages, increasing the interest in the conversion of food by-products into functional …

Aspergillus niger, one of the most common and important fungal species, is ubiquitous in
various environments. A. niger isolates possess a large number of cryptic biosynthetic gene …

The prevalence of organic solid waste worldwide has turned into a problem that requires
comprehensive treatment on all fronts. The amount of agricultural waste generated by agro …

Solid-state fermentation (SSF) is part of the pathway to consolidate waste as a relevant
alternative for the valorization of organic waste. The objective of SSF is to produce one or …

Apatite and dolomite present challenges in their separation due to their similar surface
chemistry. To achieve flotation separation of apatite and dolomite, depressants are required …

Food waste is the outcome of different food processing practices that have not been reused
and are disposed of as waste. Food wastes are rich in a wide variety of organic constituents …