Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition

The effect of the cheese whey's (CW) addition on the fermentative decolorization of olive mill wastewater (OMW) by Lactobacillus paracasei, with and without pH adjustment by lime, was investigated. Mixtures OMW/CW at different proportions were fermented. The highest colour removal (47%) and tot...

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Veröffentlicht in:	Process biochemistry (1991) 2009-05, Vol.44 (5), p.597-601
Hauptverfasser:	Aouidi, Fathia, Gannoun, Hana, Ben Othman, Nada, Ayed, Lamia, Hamdi, Moktar
Format:	Artikel
Sprache:	eng
Schlagworte:	Cheese whey (CW) Decolorization Lactobacillus paracasei Olea Olive mill wastewater (OMW) Phenolic compounds Precipitation
Online-Zugang:	Volltext
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