@article{fdi:010058970,
  title = {{O}live fermentation brine : biotechnological potentialities and valorization},
  author = {{F}endri, {I}. and {C}hamkha, {M}. and {B}ouaziz, {M}. and {L}abat, {M}arc and {S}ayadi, {S}. and {A}bdelkafi, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{O}live fermentation brine causes an important local environmental problem in {M}editerranean countries. {V}alorization is a relatively new concept in the field of industrial residue management, promoting the principle of sustainable development. {O}ne of the valorization objectives regarding food processing by-products is the recovery of fine chemicals and the production of value metabolites via chemical and biotechnological processes. {I}n this article, recent research studies for the valorization of olive fermentation brine performed by several authors were reviewed. {S}pecial attention was paid to the metabolic products produced during table olive preparation. {T}he selection of the corresponding valorization process will depend on the agricultural or industrial environment of the olive fermentation brine. {A}lthough some methods are strongly consolidated in this sector, other options, more respectful to the environment, should also be considered.},
  keywords = {olive fermentation brine ; valorization ; biotechnology ; enzyme ; microbial ; {ZONE} {MEDITERRANEENNE}},
  booktitle = {},
  journal = {{E}nvironmental {T}echnology},
  volume = {34},
  numero = {2},
  pages = {181--193},
  ISSN = {0959-3330},
  year = {2013},
  DOI = {10.1080/09593330.2012.689364},
  URL = {https://www.documentation.ird.fr/hor/fdi:010058970},
}