バイオプロセシングとバイオテクノロジーのジャーナル

The Use of Solid Fermentation Based on Bacillus licheniformis Led to Changes in the Composition, Viability and Digestion of Olive Oil Cakes

Abstract

Dan Dumitru

Solid fermentation using Bacillus licheniformis is a promising approach for enhancing the utilization of olive oil cakes, a by-product of olive oil production. This process can lead to significant changes in the composition, viability, and digestion of these cakes, offering several potential benefits. Olive oil production generates large amounts of waste in the form of olive oil cakes, which are the solid remnants left after pressing the olives for oil extraction. These cakes are rich in nutrients but are underutilized, often ending up as low-value byproducts or being discarded. Solid fermentation using Bacillus licheniformis presents a sustainable and environmentally friendly method to enhance the value of olive oil cakes. This article explores the impact of solid fermentation on the composition, viability, and digestion of olive oil cakes.