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In recent years, there has been a growing interest in the use of renewable sources for bio-based production aiming at developing sustainable and feasible approaches towards a circular economy. Among these renewable sources, organic wastes (OWs) can be anaerobically digested to generate carboxylates like volatile fatty acids (VFAs), lactic acid, and longer-chain fatty acids that are regarded as novel building blocks for the synthesis of value-added compounds by yeasts. This review discusses on the processes that can be used to create valuable molecules from OW-derived VFAs; the pathways employed by the oleaginous yeast Yarrowia lipolytica to directly metabolize such molecules; and the relationship between OW composition, anaerobic digestion, and VFA profiles. The review also summarizes the current knowledge about VFA toxicity, the pathways by which VFAs are metabolized, and the metabolic engineering strategies that can be employed in Y. lipolytica to produce value-added biobased compounds from VFAs.

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Clostridium spp. are suitable for the bioconversion of C 1 ‐gases (e.g., CO 2 , CO and syngas) into different bioproducts. These products can be used as biofuels and are reviewed here, focusing on ethanol, butanol and hexanol, mainly. The production of higher alcohols (e.g., butanol and hexanol) has hardly been reviewed. Parameters affecting the optimization of the bioconversion process and bioreactor performance are addressed as well as the pathways involved in these bioconversions. New aspects, such as mixotrophy and sugar versus gas fermentation, are also reviewed. In addition, Clostridia can also produce higher alcohols from the integration of the Wood‐Ljungdahl pathway and the reverse ß‐oxidation pathway, which has also not yet been comprehensively reviewed. In the latter process, the acetogen uses the reducing power of CO/syngas to reduce C 4 or C 6 fatty acids, previously produced by a chain elongating microorganism (commonly Clostridium kluyveri ), into the corresponding bioalcohol.

El reto de realizar un transición digital y sostenible inclusiva, que incorpore a todos los agentes de la sociedad, es uno de los mayores desafíos de las sociedades contemporáneas. Sin embargo, en la última década se han multiplicado las iniciativas que persiguen aumentar la sostenibilidad por medio del uso de las nuevas tecnologías. En este artículo se analizará el proceso de creación y los resultados del uso de FastVisit, una aplicación, para el ámbito de la hostelería, en el que substituye el ticket en papel por uno electrónico. Además, esta tecnología registra el perfil de consumo de los clientes. Los resultados muestran la efectividad de la aplicación para la adaptación de las nuevas tecnologías en las pequeñas y medianas empresas y la migración digital.