Food waste utilization in the production of pyocyanin, a valuable bacterial biopigment

Abstract

Industrialization, as well as improper waste management, has led to the accumulation of a large amount of kitchen and food waste, making it omnipresent in every corner of the world [1]. This waste stream is considered to be a significant portion of the total biodegradable waste and a major contributor to greenhouse gases induced pollution [2]. According to the Food and Agriculture Organization official data, an astonishing 1.3 billion tons of food is wasted annually, emphasizing the need to establish multiple biorefining strategies in order to minimize waste pollution, whilst producing different valuable products in a sustainable process [3].