Ligninolytic enzymes play a key role in degradation and detoxification of lignocellulosic
waste in environment. The major ligninolytic enzymes are laccase, lignin peroxidase …

Fruits and vegetables are the highly used food products amongst the horticultural crops.
These items are consumed uncooked, nominally cooked or fully cooked, according to their …

Soil-borne pathogens pose a major threat to food production worldwide, particularly under
global change and with growing populations. Yet, we still know very little about how the soil …

Traditionally, fungal taxonomy was based on observable phenotypic characters. Recent
advances have driven taxonomic conclusions towards DNA-based approaches and these …

Fungi and bacteria coexist in a wide variety of natural and artificial environments which can
lead to their association and interaction–ranging from antagonism to cooperation–that can …

Improving cultivability of a wider range of bacterial and archaeal community members, living
natively in natural environments and within plants, is a prerequisite to better understanding …

Yeast‐mediated dough fermentation is an important phase in the bread making process.
The fermentative performance of yeast cells during fermentation is of critical importance for …

Fungi are an important and diverse component in various ecosystems. The methods to
identify different fungi are an important step in any mycological study. Classical methods of …

Cultural heritage objects constitute a very diverse environment, inhabited by various
bacteria and fungi. The impact of these microorganisms on the degradation of artworks is …

Due to its pleasant rosy scent, the aromatic alcohol 2-phenylethanol (2-PE) has a huge
market demand. Since this valuable compound is used in food, cosmetics and …