Using fermented cereals and fungi to create packaging and materials.

Fermentation converts basic grains into highly nutritious ingredients with improved functional properties. Consequently, this practice has remained a major focus of interest across diverse global civilizations throughout history. Although in recent years, some other impacts of fermentation using lactic acid bacteria or yeast effectively by the modern breakthroughs in biotechnology have sparked a resurgence of interest in fermentation. These comprise that reduces bitterness, degrades antinutrients, and enhances the nutritional and flavor profiles. Fermentation has also a significant potential for food waste valorization through recycling and bioconversion and also producing biobased packaging materials. This chapter focuses on how fermenting grains and fungi can be used to increase aroma compounds, repurpose waste materials, and create biomaterials and active packaging.

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