The fungal kingdom comprises a hyperdiverse clade of heterotrophic eukaryotes
characterized by the presence of a chitinous cell wall, the loss of phagotrophic capabilities …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

The beneficial microorganisms in food are diverse and complex in structure. These
beneficial microorganisms can produce different and unique flavors in the process of food …

Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is
known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived …

Solid-state fermentation (SSF) has become an attractive bioprocess with potential
application at industrial scale. It can be applied in tandem with agrifood by-products to …

Increasing energy demands call for sustainable alternative sources. Solid state fermentation
(SSF) of raw oil palm frond leaves (OPFL) as the substrate to produce extracellular …

The microbial ecosystem of fermented food is greatly disturbed by human activities. Jiuyao is
important saccharification starter for brewing huangjiu. The interaction between …

Lipases are biocatalysts with a significant potential to enable a shift from current pollutant
manufacturing processes to environmentally sustainable approaches. The main reason of …

Grape pomace is a sustainable source of bioactive phenolic compounds used in various
industries. The recovery of phenolic compounds could be improved by biological …

Although cytotoxic treatments hold tremendous potential in boosting antitumor immunity,
efferocytosis of tumor-associated macrophages (TAMs) could negatively remove apoptotic …