Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Several yeasts, which are eukaryotic microorganisms, have long been used in different
industries due to their potential applications, both for fermentation and for the production of …

Continuous exploitation of natural resources especially in fossil fuels to fulfil the market
demand has jeopardized the natural resources in the Earth. Bioethanol produced by …

Kluyveromyces marxianus is an emerging non-conventional food-grade yeast that is
generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar …

Gut microbes and their metabolites maintain the health and homeostasis of the host by
communicating with the host via various biochemical and physical factors. Changing …

Staggering amounts of food waste are produced in Australia and this review provides food
waste based biorefinery opportunities in moving towards a circular economy in Australia …

Microalgae carbon dioxide (CO2) fixation technology is among the effective ways of
environmental protection and resource utilization, which can be combined with treatment of …

In development of yeast cell factories, the adequate stress tolerance of the yeast strains is
the universal requirement for industrial fermentation. Primary stress factor is the end product …

Adaptive laboratory evolution (ALE) is a technique for the selection of strains with better
phenotypes by long-term culture under a specific selection pressure or growth environment …

Agro-industrial residues such as bagasse, pomace, municipal residues, vinasse and cheese
whey are an environmental problem around the world, mainly due to the huge volumes that …