Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation.

@article{Oliveira2016OlivePV,
  title={Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation.},
  author={Felisbela Oliveira and Cl{\'a}udia Moreira and Jos{\'e} Manuel Salgado and Lu{\'i}s Abrunhosa and Armando Venancio and Isabel Belo},
  journal={Journal of the science of food and agriculture},
  year={2016},
  volume={96 10},
  pages={3583-9}
}
BACKGROUND Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3 , Czapek nutrients, fermentation time… CONTINUE READING
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