This review presents a comprehensive summary of the latest research in the field of
bioremediation with filamentous fungi. The main focus is on the issue of recent progress in …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

Since the first years of history, microbial fermentation products such as bread, wine, yogurt
and vinegar have always been noteworthy regarding their nutritional and health effects …

Increases in population and urbanization leads to generation of a large amount of food
waste (FW) and its effective waste management is a major concern. But putrescible nature …

Mycoprotein is an alternative protein produced through fungal fermentation. However, it
typically relies on refined glucose syrup derived from starch, which can be costly and …

Fermentation can be a powerful tool for develo** new sustainable foods with increased
nutritional value and fermented microbial biomass derived from filamentous fungi is a …

The rapidly increasing population and climate change pose a great threat to our current food
systems. Moreover, the high usage of animal-based and plant-based protein has its …

Biorefineries have been defined as complex systems where biomass is integrally processed
to obtain value-added products and energy vectors, involving recent research advances …

Industrial wastewater, often characterized by its proximity to neutral pH, presents a
promising opportunity for fungal utilization despite the prevalent preference of fungi for …

Bread residues represent a significant fraction of retail food wastes, becoming a severe
environmental challenge and an economic loss for the food sector. They are, however, an …