Bioremediation of Olive Mill Wastewater by Yeasts – A Review of the Criteria for the Selection of Promising Strains
作者： Antonio Bevilacqua , Leonardo Petruzzi , Maria Rosaria Corbo , Milena Sinigaglia
DOI: 10.5772/56916
关键词: Bioremediation 、 Wastewater 、 Olive oil 、 Biotechnology 、 Food science 、 Human health 、 Lipid profile 、 Biology 、 Coronary heart disease
摘要: Over the last decade, olive oil production has increased about 40% worldwide and Europe obtained an increase of 45% in [3], due to its high dietetic nutritional value (the smoke point-210 °Cand excellent lipid profile as proportion saturated, mono-unsaturated poly-unsaturated fatty acids is 14:77:9) [1]. It generally accepted that consumption brings benefits human health, such reduction risk factors coronary heart disease, prevention several types cancers, modifications immune inflammatory responses [4].
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