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.
| Published in | Frontiers in Environmental Microbiology (Volume 4, Issue 1) |
| DOI | 10.11648/j.fem.20180401.14 |
| 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), 2018. Published by Science Publishing Group |
Turkey Wastes, Microbial Strains, Fermentation, Valorisation
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APA Style
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
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
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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Download@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://article.sciencepublishinggroup.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}
}
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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