Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes
SK Panda, SS Mishra, E Kayitesi, RC Ray - Environmental research, 2016 - Elsevier
Wastes generated from fruits and vegetables are organic in nature and contribute a major
share in soil and water pollution. Also, green house gas emission caused by fruit and …
share in soil and water pollution. Also, green house gas emission caused by fruit and …
A critical look at bioproducts co-cultured under solid state fermentation and their challenges and industrial applications
The production of bioproducts from microorganisms is a common practice in many industries
for a long time now. In recent years, studies have proved that co-culturing microorganisms …
for a long time now. In recent years, studies have proved that co-culturing microorganisms …
Potential and restrictions of food-waste valorization through fermentation processes
M Ortiz-Sanchez, PJ Inocencio-García… - Fermentation, 2023 - mdpi.com
Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues
are disposed of on landfills producing environmental issues due to pollutants released into …
are disposed of on landfills producing environmental issues due to pollutants released into …
Biodegradation of coffee pulp tannin by Penicillium verrucosum for production of tannase, statistical optimization and its application
Coffee pulp is a primary by-product produced during coffee processing and represents 30%
of the coffee fruit on a dry-weight basis. A novel potential tannin degrading fungi was …
of the coffee fruit on a dry-weight basis. A novel potential tannin degrading fungi was …
Characterization and application of tannase and gallic acid produced by co-fungi of Aspergillus niger and Trichoderma viride utilizing agro-residues substrates
AI Ahmed, KAA Abou-Taleb, BT Abd-Elhalim - Scientific Reports, 2023 - nature.com
Bioconversion using fungi, as natural factory of many applicable bioactive compounds, as
enzymes utilizing agro-residue substrates as a solid, abundant, low-cost growth and enzyme …
enzymes utilizing agro-residue substrates as a solid, abundant, low-cost growth and enzyme …
Isolated and fermented orange and grape wastes: Bromatological characterization and phytase, lipase and protease source
DA Camargo, MS Pereira, AG dos Santos… - Innovative Food Science …, 2022 - Elsevier
The aims of this study were to evaluate the bromatological characterization of isolated and
fermented crude orange and grape wastes, and to investigate the presence and activities of …
fermented crude orange and grape wastes, and to investigate the presence and activities of …
Microbial processing for valorization of horticultural wastes
SK Panda, RC Ray - Environmental microbial biotechnology, 2015 - Springer
Among the agro-industrial wastes, horticulture processing industries form a major share
throughout the world. Horticulture wastes mainly generate from fruit and vegetable …
throughout the world. Horticulture wastes mainly generate from fruit and vegetable …
Implementation of different fermentation techniques for induction of tannase and gallic acid using agro-residues substrates
AI Ahmed, K Abou-Taleb - Egyptian Journal of Microbiology, 2019 - journals.ekb.eg
Tannase is an inducible enzyme which hydrolysate tannin to gallic acid and used to in many
industries such as food and pharmaceutical. This enzyme has scooped more attention in …
industries such as food and pharmaceutical. This enzyme has scooped more attention in …
Utility of fruit-based industry waste
The generation and inexpedient handling of solid waste contributes to one of the main
environmental hazards that create an economical problem as the compilation …
environmental hazards that create an economical problem as the compilation …
Utilization of waste from tropical fruits
This chapter discusses the possible ways by which waste from the pineapple, guava and
papaya processing industries can be minimized and could be used in an efficient way …
papaya processing industries can be minimized and could be used in an efficient way …