From Waste to Resource: The Development of a Sustainable Bacterial Culture Medium from Wine Lees and Toxicity Evaluation in the Zebrafish Model
Wine lees (WL) are one of the main byproducts generated during winemaking and are usually disposed of in landfills or incorporated into the soil as an organic amendment; nevertheless, these practices can have negative environmental impacts. Reusing agro-industrial byproducts is a key step toward more sustainable produc...