Frontiers in Environmental Microbiology

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Collection and Processing of Food-Borne Animal by-Products

Received: 23 December 2017    Accepted: 06 February 2018    Published: 08 March 2018
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Abstract

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.

DOI 10.11648/j.fem.20180401.14
Published in Frontiers in Environmental Microbiology (Volume 4, Issue 1, February 2018)
Page(s) 22-28
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Turkey Wastes, Microbial Strains, Fermentation, Valorisation

References
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[3] Callewaert (R.), De Vuyst (L.) - Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation. - Appl. Environ. Microbiol., 2000, 66 (2), 606-613.
[4] Faid M, Achkari A et Elmarrakchi A. Transformation des déchets de poisson par voie biotechnologique. Cahier Agriculture. 1995; 4: 109-112.
[5] Gurpal S. Toor, Stefan Hunger, J. Derek Peak, J. Thomas Sims and Donald L. Sparks. Advances in the Characterization of Phosphorus in Organic Wastes: Environmental and Agronomic Applications. Advances in agronomy, science direct. 2006, 89 (1), 1-72.
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[7] Han, K. S., Imm, J. Y., Oh, S., Jeon, W. M., Kim, S. H., 2002. Bacteriocin produced by Lactobacillus acidophilus ATCC 4356; characterization and purification. Food Sci. Biotechnol. 11, 531–536.
[8] Hammoumi A, Faid M, Zouiten A and Amarouch H. Biotransformation of fish waste by lactic fermentation. Microbiologie-aliments – nutrition. 1997; 15: 61-69.
[9] Labioui Hicham, RHAIT Mohammed, Abdelaziz MAQBOUL, Rabia Aoujdad, Driouich Abdelhak, OUHSSINE Mohammed. Contribution to the Characterization of Liquid Waste of Poultry Slaughter. Food Science and Quality Management, Vol.31, 2014.
[10] Labioui Hicham; RHAIT Mohammed; OUHSSINE Mohammed, Improvement of vegetation potato "Nicola" by slaughterhouses wastes treated by biological way. Journal of Biology, Agriculture and Healthcare (IISTE), 2013, 10-18.
[11] Lassen T. M., Lactic acid fermentation of fish offal and chicken by-products with different starter cultures. Agr. Sci. in Finland. 1994; 4: 19-26.
[12] Ouhssine M., Faid M., Courtois j et al. Lactic acid bacteria isolated from slaughterhouses wastes in morocco. International sugar journal (submitted) 1999.
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[14] Reuveni, R., Raviv, M., Krasnovsky, A., Freiman, L., Medina, S., Bar, A., et Orion, D. 2002. Compost induces protection against Fusarium oxysporum in sweet basil. Crop Protection, 21: 583-587.
[15] Parente E., Ricciardi A., Addario G. Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation. - Appl. Microbiol. Biotechnol. 1994; 41: 388-394.
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Author Information
  • Department of Biology, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco

  • Department of Biology, Ain Chok Faculty, Hassan II University, Casablanca, Morocco

  • Department of Biology, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco

  • Department of Biology, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco

  • Department of Biology, Ain Chok Faculty, Hassan II University, Casablanca, Morocco

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    Labioui Hicham, Jamila Cherkaoui, Zineb Guessous, Abderrahim Benzakour, Mohammed Sobh. (2018). Collection and Processing of Food-Borne Animal by-Products. Frontiers in Environmental Microbiology, 4(1), 22-28. https://doi.org/10.11648/j.fem.20180401.14

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    ACS Style

    Labioui Hicham; Jamila Cherkaoui; Zineb Guessous; Abderrahim Benzakour; Mohammed Sobh. Collection and Processing of Food-Borne Animal by-Products. Front. Environ. Microbiol. 2018, 4(1), 22-28. doi: 10.11648/j.fem.20180401.14

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    AMA Style

    Labioui Hicham, Jamila Cherkaoui, Zineb Guessous, Abderrahim Benzakour, Mohammed Sobh. Collection and Processing of Food-Borne Animal by-Products. Front Environ Microbiol. 2018;4(1):22-28. doi: 10.11648/j.fem.20180401.14

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  • @article{10.11648/j.fem.20180401.14,
      author = {Labioui Hicham and Jamila Cherkaoui and Zineb Guessous and Abderrahim Benzakour and Mohammed Sobh},
      title = {Collection and Processing of Food-Borne Animal by-Products},
      journal = {Frontiers in Environmental Microbiology},
      volume = {4},
      number = {1},
      pages = {22-28},
      doi = {10.11648/j.fem.20180401.14},
      url = {https://doi.org/10.11648/j.fem.20180401.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.fem.20180401.14},
      abstract = {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.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Collection and Processing of Food-Borne Animal by-Products
    AU  - Labioui Hicham
    AU  - Jamila Cherkaoui
    AU  - Zineb Guessous
    AU  - Abderrahim Benzakour
    AU  - Mohammed Sobh
    Y1  - 2018/03/08
    PY  - 2018
    N1  - https://doi.org/10.11648/j.fem.20180401.14
    DO  - 10.11648/j.fem.20180401.14
    T2  - Frontiers in Environmental Microbiology
    JF  - Frontiers in Environmental Microbiology
    JO  - Frontiers in Environmental Microbiology
    SP  - 22
    EP  - 28
    PB  - Science Publishing Group
    SN  - 2469-8067
    UR  - https://doi.org/10.11648/j.fem.20180401.14
    AB  - 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.
    VL  - 4
    IS  - 1
    ER  - 

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