Chemical and microbial characterization of olive oil waste by the two-phase extraction technique

Chemical and microbial characterization of olive oil waste derived from two-phase extraction was undertaken. This waste is called "alpeorujo" and is composed of high percentages of proteins (13.56 per cent), total lipids (4.34 per cent) and ash (7.1 per cent) as well as of total sugars (2....

Full description

Saved in:
Bibliographic Details
Published inMededelingen - Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen Universiteit Gent (Belgium) Vol. 62; no. 4b
Main Authors Giannoutsou, E, Lambraki, M, Karagouni, A.D. (Athens Univ. (Greece). Inst. of General Botany)
Format Journal Article
LanguageEnglish
Published 1997
Subjects
ACEITE DE OLIVA
AGRICULTURAL WASTES
ANALYTICAL METHODS
BYPRODUCTS
DECHET AGRICOLE
DESECHOS AGRICOLAS
FERMENTACION
FERMENTATION
HUILE D'OLIVE
MICROORGANISME
MICROORGANISMOS
MICROORGANISMS
OLIVE OIL
PROCESAMIENTO
PROCESSING
SOUS PRODUIT
SUBPRODUCTOS
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
TRAITEMENT
Online AccessGet more information

Cover

More Information
Summary:Chemical and microbial characterization of olive oil waste derived from two-phase extraction was undertaken. This waste is called "alpeorujo" and is composed of high percentages of proteins (13.56 per cent), total lipids (4.34 per cent) and ash (7.1 per cent) as well as of total sugars (2.31 per cent), total tannins (2.7 per cent), total nitrogen (2.48 per cent). Extensive microbial screening performed resulted to the isolation and classification of 11 bacterial, 9 yeast and 3 fungal strains. Some preliminary experiments on solid state fermentation have already been carried out by using an existing culture strain of Aspergillus carbonarius ACTC92, in order detoxify this waste and possibly to enrich it with fungal protein.
Bibliography:Q02
1999000633
Q70
ISSN:0368-9697