Waste fat biodegradation and biomodification by and a bacterial consortium composed of spp. and .

Fats, oils, and greases (FOGs) are a particular environmental threat. Biodegradation of FOGs is a challenge and in this study the biodegradation of waste cooking fats, namely butter and olive oil, was studied using a non-conventional yeast, strain LFMB 20, and a bioaugmentation product consisting of spp. and CP1 strain.