%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Fendri, I.
%A Chamkha, M.
%A Bouaziz, M.
%A Labat, Marc
%A Sayadi, S.
%A Abdelkafi, S.
%T Olive fermentation brine : biotechnological potentialities and valorization
%D 2013
%L fdi:010058970
%G ENG
%J Environmental Technology
%@ 0959-3330
%K olive fermentation brine ; valorization ; biotechnology ; enzyme ; microbial
%K ZONE MEDITERRANEENNE
%M ISI:000313951400006
%N 2
%P 181-193
%R 10.1080/09593330.2012.689364
%U https://www.documentation.ird.fr/hor/fdi:010058970
%> https://www.documentation.ird.fr/intranet/publi/2013/03/010058970.pdf
%V 34
%W Horizon (IRD)
%X Olive fermentation brine causes an important local environmental problem in Mediterranean countries. Valorization is a relatively new concept in the field of industrial residue management, promoting the principle of sustainable development. One 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. In this article, recent research studies for the valorization of olive fermentation brine performed by several authors were reviewed. Special attention was paid to the metabolic products produced during table olive preparation. The selection of the corresponding valorization process will depend on the agricultural or industrial environment of the olive fermentation brine. Although some methods are strongly consolidated in this sector, other options, more respectful to the environment, should also be considered.
%$ 084 ; 054 ; 021