The advent of modern technologies has inspired biotechnologists to shift towards in vitro
approaches that utilize cell-free environments for the generation of biochemicals and …

Yeasts have a long-standing relationship with humankind that has widened in recent years
to encompass production of diverse foods, beverages, fuels and medicines. Here, key …

Immobilized yeast cells are used industrially in winemaking processes such as sparkling
wine and Sherry wine production. Here, a novel approach has been explored for the …

Reusing biocatalysts and repeated-batch process are promising approaches for the
reduction of time and costs of a fermentation process. The present study investigated the use …

Hamburger is one of the largest parts of fast food in the world. The feasibility of bioethanol
production from waste hamburger (WH) by enzymatic hydrolysis (commercial α-amylase) …

Xylose is the second most abundant sugar in lignocellulosic biomass and on the planet. In
the second-generation bioethanol production process, it is essential to metabolize all sugars …

The present study demonstrates a novel strategy involving two-step fermentation of
lignocellulosic hydrolysate for the integrated production of ethanol and xylitol using a newly …

Whole-cell immobilisation technology involving ℽ-aminobutyric acid GABA biosynthesis
using lactic acid bacteria (LAB) has been extensively studied owing to its numerous benefits …

The co-utilization pentose and hexose in lignocellulosic biomass hydrolysate is the core for
economically fermentative production of the second-generation bioethanol as sustainable …

Yeast cell leakage from the matrix is one of the reoccurring inconveniences of most yeast
immobilization systems. Yeast biocapsules are a cost-effective, spontaneous immobilization …