Valorization of edible plant by-products by fermentation for the production of added value compounds-Production of L-lactic acid by carrot-pulp fermentation
Exploring the reuse of by-products from the transformation of plant products, according to a protocol that would combine successive fermentations. At each stage, the products of microbial metabolism would be valuable (alcohols, organic acids, aromas, etc.), in the same way as the heat released.
From fermentation to fermentation, the amount of dry matter would decrease, thus reducing the rate of ultimate waste.
The ValPro project aims to harness naturally occurring fermentation mechanisms to drive them for technological purposes. Several products including fruits, grains and vegetables are used as a matrix. Several agribusiness companies are participating in this project co-financed by the Terra Isara endowment fund.
Justine Godard
