Physicochemical and microbiological characterization of the olive residue of 26 traditional oil mills in Beni Mellal (Morroco)

Twenty six random samples of olive residue were collected from 26 traditional oil mills. Samples were analyzed for microbiological and physico-chemical proprieties. The former included Total Plate Count (TPC),Lactic acid bacteria (LAB) and Yeasts. The results showed higher counts for all the The microbial profiles found (LAB and yeasts). The second included the dry matter (DM), total nitrogen (TN), Determination of the fat content(FC) and fibres.The results of physico-chemical characteristics indicated that the average values were as follows DM: 65,13%, Ashes:5,8%, TN:4,16%, FC: 9,4% and 59 %ADF with 36, 17 %d’ADL(Acid detergent lignin).The test of valorization of the olive residue can be transformed by fermentation,to produce a probiotic biomass