Improving the nutritive value of olive pomace by solid state fermentation of Kluyveromyces marxianus with simultaneous production of gallic acid

Improving the nutritive value of olive pomace by solid state fermentation of Kluyveromyces marxianus with simultaneous production of gallic acid

Abstract Purpose Olive oil industry is a growing industrial sector in Mediterranean countries. Unfortunately, about 30–35% of total olive weight is discarded as olive pomace (OP), a highly environmental-polluting solid waste. OP is mostly used for composting and production of animal feed; neverthele...

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Bibliographic Details
Main Authors: Shadia A. Fathy, Abeer E. Mahmoud, Mona M. Rashad, Magda K. Ezz, Amira T. Mohammed
Format: Article
Language:English
Published: Islamic Azad University Publishing 2018-02-01
Series:International Journal of Recycling of Organic Waste in Agriculture
Subjects:
Olive pomace
Solid state fermentation
Kluyveromyces marxianus
Nutritive value
Gallic acid
Online Access:http://link.springer.com/article/10.1007/s40093-018-0199-5

Internet

http://link.springer.com/article/10.1007/s40093-018-0199-5

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