Microbial fermentation and cell-free enzyme based systems offer opportunities for the bioconversion of food product waste streams and by-products to compounds with added value. Such approaches are environmentally friendly and may allow for substantial savings in food processing unit operations. This review focuses on specific examples of food-based bioconversions using non-toxinogenic clostridia, yeasts and cell-free enzyme systems.
ASJC Scopus subject areas
- Food Science