文章基本信息

标题：Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds
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作者：Jasmine Hadj Saadoun ; Gaia Bertani ; Alessia Levante 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：4
页码：707
DOI：10.3390/foods10040707
出版社：MDPI Publishing
摘要：Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.
关键词：waste; valorization; fermentation; lactic acid bacteria; flavor waste ; valorization ; fermentation ; lactic acid bacteria ; flavor