Recent Findings in Sustainability Research Described by Researchers from Aristotle University of Thessaloniki (Sustainable Exploitation of Wine Lees As Yeast Extract Supplement for Application In Food Industry and Its Effect On the Growth and...).

Researchers from Aristotle University of Thessaloniki have explored the sustainable use of wine lees as a substitute for commercial yeast extract in food production. The study focused on the growth and fermentative abilities of key microorganisms in culture media containing wine lees yeast extract. The findings suggest promising applications for wine lees in promoting sustainability and circular economy concepts within the food industry. For more information, readers can refer to the original article published in Sustainability journal. [Extracted from the article]