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Characterization, transformation and valorization of poultry evisceration waste of Kenitra, Morocco The production of chickens at industrial level has known a considerable development since the 25 last years and produces a great quantity of waste. A biological process allowing the transformation of this waste in a stable product was undergone, using lactic bacteria and yeasts with great acidifying capacity and high fermentative potential. Ten lactic bacterium and eleven yeast were isolated. The lactic bacterium LBL1 and the yeast LSS1 were retained to constitute the leaven of fermentation. Their association allowed a reduction of the fermentation time, and gave a product of fertilizing quality and satisfactory final hygienic quality. After ten days fermentation, the stabilisation was observed. pH reached 3.9 with 1.4 % acidity of total nitrogen 2.2 %, potassium 56.5 %, phosphate 10 %. Coliformes were eliminated while staphylococci and streptococci were at a non-worrying level (

Caractérisation, transformation et valorisation de déchets d’éviscération de volaille de Kénitra, Maroc