Collection and Processing of Food-Borne Animal by-Products
作者: Labioui Hicham Jamila Cherkaoui Zineb Guessous Abderrahim Benzakour Mohammed Sobh
刊名: Frontiers in Environmental Microbiology, 2018, Vol.4 (2)
来源数据库: Science Publishing Group
DOI: 10.11648/j.fem.20180401.14
关键词: Turkey WastesMicrobial StrainsFermentationValorisation
原始语种摘要: 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...
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  • fermentation 发酵
  • acidifying 酸化
  • biological 生物学的
  • waste 岩屑
  • hazardous 危险
  • acidity 酸度
  • Fermentation 发酵
  • inoculated 接种过的
  • activity 活度
  • quality 品质