• Lamia Medouni Haroune Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie
  • Farid Zaidi Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie
  • Sonia Medouni-adrar Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie
  • Mouloud Kecha Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie


In this article, an overview of treatment alternatives of olive pomace that is olive oil mill waste are covered. Olive pomace characteristics, the new treatments for improving the extraction of olive oil are mentioned. Attention is drawn to present-day applications of olive pomace. The search concerning the improving of the nutritional value of olive pomace is referred, focusing, on biological treatment with microorganisms in liquid and solid-state fermentation.

Keywords: Olive pomace, Biotreatment, Valorisation


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How to Cite
Haroune, L. M., Zaidi, F., Medouni-adrar, S., & Kecha, M. (2018). OLIVE POMACE: FROM AN OLIVE MILL WASTE TO A RESOURCE, AN OVERVIEW OF THE NEW TREATMENTS. Journal of Critical Reviews, 5(6), 1-6. https://doi.org/10.22159/jcr.2018v5i5.28840
Life Sciences