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Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed

Abstract : The present work investigates the bioconversion of the olive cake (OC) generated by olive oil industries in Morocco through solid-state fermentation using selected filamentous fungi to increase its nutritional values for subsequent valorization as ruminants feed. The fungi, namely Beauveria bassiana, Fusarium flocciferum, Rhizodiscina cf. lignyota, and Aspergillus niger were cultured on OC for 15 days. Chemical composition as well as enzymes activities were determined. Results showed (i) an increase in protein content of up to 94% for treated OC and (ii) significant (P < 0.05) decreases of phenolic compounds, up to 43%, 70% and 42% for total phenolic content, total flavonoids content, and total condensed tannins, respectively. Moreover, the RP-HPLC analysis of fermented OC confirmed the degradation of individual phenolic compounds by the strains. These findings demonstrate that F. flocciferum and Rhizodiscina cf. lignyota are efficient enzymes producers leading to a nutritive enhancement of this by-product.
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https://hal-agroparistech.archives-ouvertes.fr/hal-02474120
Contributor : Grégoire Burgé <>
Submitted on : Tuesday, February 11, 2020 - 10:52:22 AM
Last modification on : Tuesday, March 3, 2020 - 3:26:04 PM

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Salima Chebaibi, Mathilde Leriche Grandchamp, Grégoire Burgé, Tiphaine Clement, Florent Allais, et al.. Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed. Journal of Bioscience and Bioengineering, Elsevier, 2019, 128 (3), pp.384-390. ⟨10.1016/j.jbiosc.2019.03.010⟩. ⟨hal-02474120⟩

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