Microbial processing of fruit and vegetable wastes into potential biocommodities: a review

Abstract

The review focuses on some of the high value-end biocommodities, such as fermented beverages, single-cell proteins, single-cell oils, biocolors, flavors, fragrances, polysaccharides, biopesticides, plant growth regulators, bioethanol, biogas and biohydrogen, developed from the microbial processing of fruit and vegetable wastes. Microbial detoxification of fruit and vegetable processing effluents is briefly described. The advances in genetic engineering of microorganisms for enhanced yield of the above-mentioned biocommodities are elucidated with selected examples. The bottleneck in commercialization, integrated approach for improved production, techno-economical feasibility and real-life uses of some of these biocommodities, as well as research gaps and future directions are discussed.

Keywords:

• Microbial processing
• biocommodities
• biofuel
• research gap
• techno-economical feasibility

Acknowledgements

The authors are thankful to Dr. Spiros Paramithiotis, Department of Food Science and Human Nutrition, Agricultural University of Athens, for improving the English language of this review article.

Disclosure statement

The authors have mutual consent for possible publication of the article and no financial support has been received for the work.