Utilization of Food Wastes by Fermentation

The environment pollution is an issue in the world. Unfortunately, most of the factories are dismissing the wastes without causing the pollution. The success proportion is related with the location, design, and technology of the establishment. Utilization of wastes or by-products is a solution to reduce waste treatment cost and get additional profits. Food industries generate large amounts of wastes and by-products that contain highly valuable biologically active compounds. In this study, different examples of utilization of food wastes by fermentation are reviewed. Those examples include alcohol production from scrap fig and beet residue, acetic acid production from fruit pulps, amylase production from starch based waste, etc..