Résumé :
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By repurposing food wastes as a substrate for culture media, this project aims to address both waste management and the need for sustainable production methods in the food industry. The utilization of food waste for Lactic acid bacteria (LAB) culture media production offers several advantages. It reduces waste generation, lessens the environmental impact of food disposal, and promotes resource efficiency. Additionally, it presents an economically viable alternative to commercially available culture media, which can contribute to cost reduction and improved profitability in the food industry. This project investigates the feasibility of utilizing different types of food wastes, such as fruits, vegetables, fish, and poultry residues, cereal by-products, and food processing waste, for the production of LAB culture media. Various techniques, including pre-treatment, enzymatic hydrolysis, and fermentation optimization, are explored to maximize the extraction and availability of nutrients from food waste. The study assesses the growth and metabolic activity of LAB cultivated in food waste-based culture media through microbiological and biochemical analyses. The quality and functionality of the resulting LAB products are evaluated to determine their suitability for industrial applications. Overall, this project aims to demonstrate the industrial relevance and potential of producing culture media for LAB using food waste as a sustainable and low cost-effective resource. Findings contribute to waste reduction, resource optimization, and the development of environmentally friendly practices in the food industry, fostering a more sustainable and circular economy.
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