Sayit Sargın

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Bioremediation of azo dye: A review on strategies, toxicity assessment, mechanisms, bottlenecks and prospects

Micropropagule production from Trichoderma harzianum EGE-K38 using solid-state fermentation and a comparative study for drying methods

Production of laccase from Trametes versicolor by solid-state fermentation using olive leaves as a phenolic substrate