Evidence map›Paper›PMID 41182477›Full record

ArticleWorld journal of microbiology & biotechnology2025

Biotechnological conversion of olive mill wastewater and cheese whey into functional compounds with Rhodotorula glutinis.

Imene Chentir, Anna M Kot, Yamina Ben Miri, Siham Djafri, Abdelhanine Benougueni, Erkan Susamci, Fatma Arous, Filipa A Vicente, Assya Bellaadem, Chouaib Aribi

Abstract read
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Article in World journal of microbiology & biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Imene ChentirLaboratoire Alimentation, Transformation, Contrôle et Valorisation des AgroRessources, Equipe AEPA, Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Ahmed Hamidouche Av, Oued Smar, 16,200, Algiers, Algeria. chentir.imene@hotmail.com.
Anna M KotDepartment of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland.
Yamina Ben MiriDepartment of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, BP 166, 28,000, M'sila, Algeria.
Siham DjafriLaboratoire Alimentation, Transformation, Contrôle et Valorisation des AgroRessources, Equipe AEPA, Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Ahmed Hamidouche Av, Oued Smar, 16,200, Algiers, Algeria.
Abdelhanine BenougueniLaboratoire Alimentation, Transformation, Contrôle et Valorisation des AgroRessources, Equipe AEPA, Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Ahmed Hamidouche Av, Oued Smar, 16,200, Algiers, Algeria.
Erkan SusamciOlive Research Institute, Universite Caddeil N°43, Bornova, 35,100, Izmir, Turkey.
Fatma ArousUniversité de Tunis El Manar, Higher Institute of Applied Biological Sciences of Tunis, LR22ES04 Bioresources, Environment and Biotechnologies (BeB), 1006, Tunis, Tunisia.
Filipa A VicenteDepartement of Catalysis and Chemical Reaction Engineering, National Institute of Chemistry, Ljubljana, Slovenia.
Assya BellaademDepartement of Catalysis and Chemical Reaction Engineering, National Institute of Chemistry, Ljubljana, Slovenia.
Chouaib AribiLaboratoire Alimentation, Transformation, Contrôle et Valorisation des AgroRessources, Equipe AEPA, Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Ahmed Hamidouche Av, Oued Smar, 16,200, Algiers, Algeria.

Funding

the partners of the Joint Call of the Cofund ERA-NETs SUSFOOD2 (Grant No. 727473) and FOSC (Grant No. 862555) (FOSC is built upon and supported by the experience from FACCE-JPI). This study received financial support of the Algerian General Directorate of Scientific Research and Technological Development., SUSFOOD2 (Grant No. 727473) and FOSC (Grant No. 862555) SUSFOOD2 (Grant No. 727473) and FOSC (Grant No. 862555)
6 · The paper itself

Abstract

Olive mill wastewater (OMWW) and cheese whey (CW) are two agro-industrial effluents that pose major environmental challenges due to their high organic load and potential environmental impact. This study investigates a novel valorization approach by cultivating the oleaginous yeast Rhodotorula glutinis on OMWW supplemented with CW, a nitrogen-rich dairy byproduct. Four OMWW/CW ratios (25/75, 50/50, 75/25, 100/0, v/v) were evaluated to assess their impact on microbial growth, metabolite production, and wastewater remediation. The 25/75 (v/v) and 50/50 (v/v) mixtures supported the highest biomass yields (> 5 g L⁻

Indexed as

BiotechnologyCheeseOleaRhodotorulaWastewaterWheyAnti-Bacterial AgentsAntioxidantsBiological Oxygen Demand AnalysisBiomassCarotenoidsIndustrial WastePhenylethyl Alcohol3,4-dihydroxyphenylethanol4-hydroxyphenylethanolAnti-Bacterial AgentsAntioxidantsCarotenoidsIndustrial WastePhenylethyl AlcoholWastewaterCarotenoidsCheese wheyLipidsOlive mill wastewaterRhodotorula glutinis

Identifiers

PMID41182477

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.