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ies while carrying out fermentation to dryness was highlighted. Copyright © 2020 Seguinot, Ortiz-Julien and Camarasa.The amount of bread wasted daily worldwide, throughout its entire lifecycle, from production to distribution, is estimated to be hundreds of tons, therefore representing both economic and environmental issues. This work aimed at the valorization of wasted bread, setting-up a protocol for obtaining a growth medium to be used for the cultivation of food industry microbial starters. The optimization of the protocol included
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