Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition

Process Biochemistry

Volumn 44, Issue 5, 2009, Pages 597-601

  Aouidi, Fathia ^a   Gannoun, Hana ^a   Ben Othman, Nada ^a   Ayed, Lamia ^a   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

Author keywords

Cheese whey (CW); Decolorization; Lactobacillus paracasei; Olive mill wastewater (OMW); Phenolic compounds; Precipitation

Indexed keywords

CHEESE WHEY (CW); DECOLORIZATION; LACTOBACILLUS PARACASEI; OLIVE MILL WASTEWATER (OMW); PHENOLIC COMPOUNDS; PRECIPITATION;

LIME; PHENOLS; PROTEINS; WASTEWATER; WASTEWATER TREATMENT;

PH EFFECTS;

LACTOBACILLUS PARACASEI;

EID: 64049088607     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2009.02.014     Document Type: Article

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