Fendri I. auteur aut IRD Chamkha M. auteur aut IRD Bouaziz M. auteur aut IRD Labat Marc auteur aut IRD Sayadi S. auteur aut IRD Abdelkafi S. auteur aut IRD text journalArticle eng text/pdf born digital access 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. specialized olive fermentation brine valorization biotechnology enzyme microbial ZONE MEDITERRANEENNE 084 054 021 34 2 181-193 2013 0959-3330 https://www.documentation.ird.fr/hor/fdi:010058970 10.1080/09593330.2012.689364 0959-3330 [F B010058970] https://www.documentation.ird.fr/hor/fdi:010058970 https://www.documentation.ird.fr/intranet/publi/2013/03/010058970.pdf Accès réservé (Intranet de l'IRD) IRD - Base Horizon / Pleins textes 2013-04-02 2017-08-23 fdi:010058970 fre