| Autor: |
Laura Murphy, David J. O’Connell |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Fermentation, Vol 10, Iss 11, p 583 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2311-5637 |
| DOI: |
10.3390/fermentation10110583 |
| Popis: |
The implementation of the circular bioeconomy is now widely accepted as a critical step towards reducing the environmental burden of industrial waste and reducing the impact of this waste on climate change. The valorisation of waste using microorganisms is an attractive and fast-developing strategy capable of achieving meaningful improvements in the sustainability of the biotechnology industry. Yeasts are a powerful chassis for developing valorisation strategies and key opportunities. Thus, this study examines how waste from the food sector can be effectively targeted for valorisation by yeast. Yeasts themselves are critically important elements in the production of food and brewing, and thus, the valorisation of waste from these processes is further reviewed. Policy and regulatory challenges that may impact the feasibility of industrial applications of yeast systems in the valorisation of food waste streams are also discussed. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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