Exploration of Un-Conventional Agro-Residues as a Substrate for Industrial Fermentation

In any industrial fermentation, the substrate plays a vital role and ir accounts for about 70% of production cost. The industry is looking for cost-effective and reliable source of raw material without compromising the yield and quality of the product. The agro-residues such as paddy straw, wheat straw, mustard stalks, corn stalks, cotton stalks, pulses residues, etc., including the residues derived from seaweed, shrimp, mushroom, silkworm cultivation and agro-industrial by-products are available in plenty, annually available and could be a potential source of industrial fermentation. Understanding their suitability for fermentation raw material not only bring new, low-cost options to the industry but also supports waste valorization and circular bioeconomy, reducing environmental burden associated with residue disposal.The Research topic aims to have a collection of recent advances in biomass valorization, circular bio-economy, by-products utilization, value-chain management and the possible role of industrial fermentation which uses cost-effective agro-substrates for production of 4Fs (Food, Fuel, Fertilizer and Fine Chemicals).Key quality parameters of agro-residues describing its suitability as a raw material for fermentation. Screening, characterization and improvement of microbial strains by utilizing advance techniques such as mutation, CRISPR-Cas, genetic engineering, etc. for better utilization of agro-residues as a substrate for fermentation.Synthesis of 4Fs (Food, Fuel, Fertilizer and Fine chemicals) by utilizing agro-residues as fermentation substrate. Topic editors: Vellaichamy Mageshwaran, Osarenkhoe Osemwegie, Olusola Lawal, Arutselvan R Source: https://www.frontiersin.org/research-topics/74424/exploration-of-un-conventional-agro-residues-as-a-substrate-for-industrial-fermentation