Microbial resources as a natural solution for the valorisation of olive oil byproducts trough enhancement of bioactive molecules within the concept of bioeconomy

The abstract explores the valorization of olive oil by-products, with a particular focus on olive mill wastewater (OMWW), through the application of selected microbial resources within the framework of the bioeconomy. Lactic acid bacteria and yeast strains, isolated from fermented table olives, will be employed to enhance and stabilize the bioactive content of OMWW via fermentation and innovative processing strategies. These microbial interventions are expected to improve antioxidant, antimicrobial, and nutraceutical properties, while also extending shelf life and reducing undesirable sensory characteristics. In parallel, a metagenomic approach will provide insights into microbial interactions and functional dynamics. The ultimate goal of the project is to transform OMWW from a waste stream into a source of high-value functional ingredients and beverages, thereby fostering sustainable innovation and contributing to the principles of circular bioeconomy.