Research Keyword: Sustainable production

Editorial: Biosurfactants – next-generation biomolecules for enhanced biodegradation of organic pollutants, volume II

mycolabadmin

Organic pollutants like oil, plastics, and pesticides are dangerous because they persist in the environment and accumulate in living organisms. Biosurfactants are eco-friendly molecules produced by microorganisms that can help break down these stubborn pollutants more effectively than traditional chemical methods. This research shows that biosurfactants can be produced cheaply using agricultural waste and have potential applications in cleaning up oil spills, treating contaminated soil, and even healing wounds.

Read More »

Health benefits of fish and fish by-products—a nutritional and functional perspective

mycolabadmin

Fish is an excellent food that provides many important nutrients like protein, omega-3 fatty acids, and vitamins that help protect our hearts, brains, and overall health. Different fish species offer various health benefits including protecting against heart disease, diabetes, obesity, and brain disorders. However, some fish can contain harmful contaminants like mercury, so choosing safer options like salmon and cod is important for children and pregnant women.

Read More »

The Expanding Truffle Environment: A Study of the Microbial Dynamics in the Old Productive Site and the New Tuber magnatum Picco Habitat

mycolabadmin

This study examines how microbial communities develop in white truffle forests over two years, comparing an established productive area with an adjacent newly expanding habitat. Researchers found that young expanding truffle areas have more diverse and dynamic microbial communities, while established forests show more stable but sensitive communities. The study identified specific bacteria that associate with truffle growth, providing insights into how forest management can help expand valuable white truffle habitats.

Read More »

Biotechnological production of natural pigments for textile dyeing

mycolabadmin

Scientists have successfully produced natural pigments from a fungus called Penicillium brevicompactum using leftover materials from food and agriculture industries, like cheese whey and corn byproducts. These pigments were used to dye cotton and linen fabrics, creating colors comparable to those from synthetic dyes but without the environmental and health concerns. This sustainable approach could help the textile industry move away from artificial dyes while reducing waste and supporting a circular economy.

Read More »
Scroll to Top