Résumé

Abstract – A handful of studies and rough estimations confirm that roughly 1.3 billion tons of food get
wasted. The staggering volume of food waste management has been shed light and constitutes a significant
challenge because of -its environmental, social, and economic impacts. Recent estimates suggest that 8-
10% of global greenhouse gas emissions are due to non-food conception, and the global economic costs of
food waste have reached US$750 million per Annam. That is why Sustainable Development Goal 12.3 calls
for the importance of food waste management. Wastes of bread represent an important fraction of retail
food leftovers. If non-consumed food has been widely valorized in previous years, bread waste is nowadays
increasingly of heightened attention. Bread waste can be a promising feedstock for producing bioconversion value-added products. Recently, several technological methods have been reported for the
possibility of transforming bread waste into eco-friendly materials such as ethanol, lactic acid, succinic
acid, biohydrogen… etc. This study, based on recent research, sheds light on the possibility to convert food
waste, especially bread leftovers into bioethanol by using waste bread as the sole source of nutrients for the
growth of Aspergillus niger, which produces glucose, and Saccharomyces cerevisiae, which produces
ethanol from glucose (i).

Information

Item Type:	Journal
Divisions:	» Faculté des Lettres et des Langues
ePrint ID:	4505
Date Deposited:	2023-10-19
Further Information:	Google Scholar
URI:	https://www.univ-soukahras.dz/fr/publication/article/4505

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