Chemical and microbial characterization of olive oil waste by the two-phase extraction technique
1997
Giannoutsou, E. | Lambraki, M. | Karagouni, A.D. (Athens Univ. (Greece). Inst. of General Botany)
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.
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