Bio-conversion of apple pomace into ethanol and acetic acid: Enzymatic hydrolysis and fermentation

► Potential use of apple pomace to manufacture high value chemicals was explored. ► Enzymatic saccharification was optimized using cellulase, pectinase, β-glucosidase. ► Sugars were fermented into ethanol and acetic acid using yeast and bacteria. ► Enzymatic digestibility was enhanced by dilute acid and laccase pre-treatments.