The meat sector consists mainly of large structures generating substantial volumes. It is worth pointing out that many of the companies belong to large groups with subsidiaries specialized in the processing and valorisation of by-products. The turkey waste generates health problems in the same way as other hazardous wastes. To remedy this, successful biological transformation work has been developed. Experiments were carried out on the use of modified ferments. At this level, we isolated and characterized strains of lactic acid bacteria, they are labeled RANBL2, RANBL10 and have an important acidifying and fermentation power, these strains were inoculated in mixed culture with two yeast strains referenced (BWL7, BWL9) which are characterized by a strong enzymatic activity of order 2842... and 1787 μmol. L-1.min-1. In addition, the acidity increased from 0.17% to 1.33% between the beginning and the end of fermentation. The pH became stable (3.97) on the twelfth day of fermentation. It follows that the combined action of all the factors (pH, acidity, bacteriocin, etc.) in the same fermentation must is responsible for the positive evolution of the hygienic quality of the fermentation product.