Revista de Ecología y Toxicología

Abstracto

CULTURE TEST OF A LOCAL FUNGAL STRAIN ON OLIVE-POMACE

Hamid Sonia

In this work we have tried to valorize by biotechnological
means a sub-product of olive cultivation; olive pomace
from the oil mill of Bejaia (Sidi Aiche) using it as fermentation
substrate in the production of an entomopthogenic
fungal biomass. A physico-chemical and microbiological
characterization was conducted on this olive residue.
The results of the olive pomace physicochemical analysis
show fairly variable rates, which are estimated at 91%,
5.4% and 1.54% respectively for dry matter, ashes and
soluble sugars. Low cellulose content was recorded in the
order of 18%. With a slightly acid pH= hydrogen potential
(6.02), the pomace will provide a medium for the development
of fungal strains.