Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage.

ABSTRACT: Olive mill wastewater (OMWW) represents a by-product but also a source of biologically active compounds, and their recycling is a relevant strategy to recover income and to reduce environmental impact. The objective of the present study was to obtain a new functional beverage with a health-promoting effect starting from OMWW. Fresh OMWW were pre-treated through filtration and/or microfiltration and subjected to fermentation using strains belonging to Lactiplantibacillus plantarum, Candida boidinii and Wickerhamomyces anomalus. During fermentation, phenolic content and hydroxytyrosol were monitored. Moreover, the biological assay of microfiltered fermented OMWW was detected versus tumor cell lines and as anti-inflammatory activity. The results showed that in microfilter

SUBMITTER: Foti P 

PROVIDER: S-EPMC9866608 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature