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Updated: Jan 24, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A

Salima Chebaibi1, Mathilde Leriche Grandchamp2, Grégoire Burgé2

  • 1Biology Department, Faculty of Science, Moulay Ismail University, B.P 11201 Zitoune, Meknès, Morocco; URD Agro-Biotechnologies Industrielles (ABI), Centre Européen de Biotechnologie et de Bioéconomie (CEBB), AgroParisTech, 51110 Pomacle, France.

Journal of Bioscience and Bioengineering
|May 20, 2019
PubMed

Keywords:
Filamentous fungiOlive cakePhenolic compoundsProtein contentSolid-state fermentation

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