Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product

Nanis, Ilias; Hatzikamari, Magdalini; Katharopoulos, Efstathios; Boukouvala, Evridiki; Ekateriniadou, Loukia; Litopoulou-Tzanetaki, E.; Gerasopoulos, Dimitrios

doi:10.1016/j.lwt.2019.108671

Cited by 7 publications

(11 citation statements)

References 32 publications

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“…The fermentation of olive mill waste relies on yeasts as the dominant microbial group. Yeasts exhibit metabolic traits thanks to esterase activity and the ability to degrade oleuropein, resulting in the loss of the bitter olive taste and browning capacity [95]. The fermentation of olive mill waste by the sequential inoculum of S. cerevisiae and then of Leuconostoc mesenteroides resulted in a well-balanced lipid profile, rich in mono-and polyunsaturated fatty acids, and in a very good oxidative stability due to the high concentration of fat-soluble antioxidants.…”

Section: Fermented Vegetable Byproductsmentioning

confidence: 99%

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

et al. 2020

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Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.

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Section: Fermented Vegetable Byproductsmentioning

confidence: 99%

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

et al. 2020

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“…Some S. cerevisiae strains can colonize oily residues such as wastewater from table olive processing [ 51 ], and both CBAH and SBAH presented oil content, which could be visually observed during the hydrolysate treatment, possibly due to the starchy biomass composition. Sousa et al [ 41 ] reported 7.69–13.85% lipid content in corn bran and Hartman et al [ 52 ] reported 18% lipid in soybean seeds.…”

Section: Resultsmentioning

confidence: 99%

A New Approach for the Production of Selenium-Enriched and Probiotic Yeast Biomass from Agro-Industrial by-Products in a Stirred-Tank Bioreactor

et al. 2020

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The production of biomolecules using agro-industrial by-products as feedstock is a growing trend worldwide. Selenium (Se) is a trace element essential for health, and the Se-enrichment of yeast biomass can enhance its benefits. This study investigated the feasibility of the production of Saccharomyces cerevisiae Se-enriched biomass using a medium composed of corn bran and soybean bran acid hydrolysates as carbon and nitrogen sources in a stirred-tank reactor. After hydrolysis, hydrolysates presented complex composition and high concentrations of sugars, proteins, and minerals. The use of a stirred-tank bioreactor leads to the production of 9 g/L S. cerevisiae biomass enriched with 236.93 μg/g Se, and 99% cell viability. Likewise, the combination of sugarcane molasses and soybean bran hydrolysate was effective for cell growth of a probiotic strain of S. cerevisiae with a 24.08% β-glucan content. The results demonstrated that starchy acid hydrolysates are low-cost and efficient substrates for the production of yeast biomass and derivate products and may contribute to further studies for a sustainable development of biorefinery technologies.

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“…Nanis et al found that all the yeast strains that they identified in the fermented solid residue of olive mill wastewaters were catalase-positive, contributing to the preservation of the fermented product against FAs oxidation [7]. In the present study, we found that the 4-day sample had a significant but small reduction in the sum of polyunsaturated FAs, which can be related to the slight decrease in linoleic acid of around 0.6% in relation to the control (Table 3).…”

Section: Discussionmentioning

confidence: 99%

“…Thus, new solutions for this agri-food waste must be found to minimize its negative environmental impact. In particular, new food alternatives are needed to give response to a much more demanding consumer and to meet sustainability in food production [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

“…Regarding food applications, Goula and Lazarides produced an olive paste spread with olive mill wastewater fermented in a brine for 14 days, before mixing it with olive oil, vinegar, peppers, and herbs [23]; Guermazi and Benincasa produced a spreadable pulp by fermenting olive pomace in a brine for 2.5 weeks [24]; Durante et al used fermented olive pomace with Saccharomyces cerevisiae for 30 days and then with Leuconostoc mesenteroides for 20 days to enrich a bakery product [25]; Nanis et al also obtained a paste-type product [7]; Tufariello et al fermented paté olive cake with the sequential application of S. cerevisiae and L. mesenteroides [26]; and Foti et al used different microbial strains of Candida boidinii, Wickerhamomyces anomalus, and Lactiplantibacillus plantarum to ferment a paté olive cake [27].…”

Section: Introductionmentioning

confidence: 99%

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Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study

Ferreira,

Machado,

Espírito Santo

et al. 2024

Fermentation

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Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization as a novel food, thereby creating opportunities for the food industry and addressing a challenge of the olive oil sector. The chemical and microbiological modifications that occurred along the fermentation were followed. The results showed no significant differences (p > 0.05) in total protein between the control and the fermented samples; however, the latter exhibited higher levels of essential amino acids. The major nonessential and essential amino acids were glutamic acid and leucine in all samples. There was a significant increase in the total fat of the 32-day sample and the main fatty acid was oleic acid in all samples. There were considerable reductions in total vitamin E, phenolics, and antioxidant activity values post-fermentation. Hydroxytyrosol replaced oleacein as the main phenolic in the 32-day sample. A sharp increase in total microorganisms occurred (2.20 × 102 to 3.00 × 104–2.01 × 107 colony forming units/mL) but no pathogenic microorganisms were detected. Overall, olive pomace fermentation creates novel products for the food industry with a balanced nutritional composition.

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Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product

Cited by 7 publications

References 32 publications

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

A New Approach for the Production of Selenium-Enriched and Probiotic Yeast Biomass from Agro-Industrial by-Products in a Stirred-Tank Bioreactor

Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study

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