Process for transforming biowaste and by-products from the agri-food industry into biosolutions

Abstract

The present invention relates to the field of agriculture and more particularly to the manufacture of biosolutions intended to improve crop fertilization, crop protection, and animal health. The invention specifically concerns a process for transforming biowaste and by-products from the agri-food industry into biostimulants.

Description

Title of the invention: Process for transforming biowaste and by-products from the agri-food industry into biosolutions Technical field

[0001] The invention relates to the manufacture of biosolutions intended to improve crop fertilization, crop protection, as well as animal health. The invention relates more particularly to a method for transforming biowaste and by-products from the agri-food industry into biosolutions for agriculture and food, in particular biocontrol products, biostimulants, biofertilizers, agri-food preservatives, post-harvest preservatives or phytosanitary products, as well as probiotics. State of the art

[0002] Environmental issues are a major concern in our societies. It is therefore necessary to fundamentally rethink our economic and social models in order to combat climate change, the collapse of biodiversity, the decline of natural resources, as well as the increase in environmental risks.

[0003] In this context, reducing the use of plant protection products and synthetic or fossil-based inputs is a strong public expectation and a necessity for preserving our health and biodiversity. As such, most governments, particularly Western ones, are taking measures, particularly regulatory ones, to meet these expectations.In France, for example, the Ecophyto plan aims to reduce and / or improve the use of fertilization and phytopharmaceutical products, accelerate the withdrawal of the most worrying substances, strengthen the prevention of population exposure to pesticides and their impacts on the environment and biodiversity, revitalize soil biodiversity and symbioses between plants and micro-organisms, a source of adaptation and resilience in the face of biotic and abiotic stresses accelerated by climate change, promote the recognition and dissemination of biocontrol products and natural preparations, but also support farmers in this transition.

[0004] There is therefore a need for new products intended to improve crop fertilization, crop protection and animal health, to accelerate the replacement of synthetic molecules derived from petrochemicals and fossil minerals by renewable molecules from green chemistry, microorganisms of agronomic interest or natural substances with a lesser impact on the quality of the environment and human health. This makes it possible to respond more generally the need to preserve our health, biodiversity, maintain our agricultural production capacities, and thus enable the economic and environmental resilience of our farms. Finally, in the current context, there is also a need to develop circular economy sectors that will make it possible to substitute synthetic or fossil-based inputs with bio-sourced and low-carbon biosolutions. Summary of the invention

[0005] To meet these needs, the invention proposes to use materials, considered as biowaste or by-products from the renewable agri-food industry, largely under-exploited to date, as raw material for the manufacture of biosolutions, such as biocontrol products, biostimulation products, technological additives, biological silage preservatives, zootechnical additives, agronomic additives, biofertilizers, agri-food preservatives, post-harvest preservatives or phytosanitary products, as well as probiotics.

[0006] By using biowaste or by-products from the agri-food industry, a circular economy sector is created in order to recover and synthesize high added value molecules present in this raw material, currently not recovered, and to subsequently transform them into biosolutions for agriculture and thus meet the need to free ourselves from synthetic molecules known for their impact on biodiversity and health. In addition, the use of biowaste or by-products from the agri-food industry makes it possible to implement a low-carbon process in a short circuit, without the addition of petrochemical solvents and fermentable sugars.

[0007] In this context, the inventor has developed a new low-carbon process for transforming this unrecovered raw material comprising several transformation stages.

[0008] Thus, the invention relates to a method for transforming biowaste and by-products from the agri-food industry into biosolutions intended to improve fertilization and / or crop protection, or animal health, said method comprising at least the following steps: a. Collection of biowaste b. Physical separation of the solid fraction and the liquid fraction of the collected biowaste, c. Recovery of the liquid fraction, and d. extraction of the molecules of interest, preferentially present in said liquid fraction or the mixture comprising the liquid and solid fraction, and / or e. Fermentation comprising the addition of at least one exogenous microorganism of interest, preferably at least one mesophilic and / or homofermentative microorganism, f. Stabilization of the fermented product in the previous step, g. Optionally filtration of the stabilized product.

[0009] The separation step, in particular a physical separation by means of specific devices, separates the different phases or the different components of the biowaste; preferably, this separation step is a centrifugation-decantation step, this is carried out by means of a decanter-centrifuge. More preferably, a continuous flow centrifugation-decantation step at a flow rate of at most 100 hectoliters / hour.

[0010] Then, the step of extracting the molecules of interest is carried out by green chemistry, that is to say without the use of petrochemical solvents, nor synthesis of dangerous substances. Advantageously, the extraction step comprises the following sub-steps: cold maceration with alcoholic solvent from natural fermentation, followed by a decoction, preferably a decoction at a temperature of at most 80°C.

[0011] According to a variant, the extraction step may be replaced or followed by a fermentation step, which uses the fermentable carbons contained in the liquid fraction to propagate said exogenous microorganisms, themselves generating organic metabolites of interest. Thus, the present fermentation step does not include the addition of exogenous sugars or food sugars (for example beet sugars, sugar cane, etc.) as fermentable carbons. Advantageously, this step is a fermentation step of simple and complex sugars from biowaste sourced in a short circuit by the microorganisms in mesophilic conditions allowing a so-called low-carbon process.

[0012] Preferably, the process according to the invention is thus low carbon, consuming little energy and external resources other than biowaste or by-products from the agri-food industry.

[0013] Preferably, to increase the yield, the fermentation is carried out at a temperature between 17 and 37°C and / or a pH between 3 and 7, more preferably between 5 and 6.

[0014] The fermentation step advantageously makes it possible to convert biowaste or agri-food by-products into new products called biosolutions, whether a biocontrol product, a biostimulant, a biofertilizer or a probiotic containing their own active ingredients. To do this, the inventor has advantageously isolated and selected strains of exogenous microorganisms with fermentation capacities in line with the culture medium, i.e. the liquid fraction on the one hand, the solid fraction on the other hand. According to a particular embodiment, the liquid fraction is capable of producing metabolites of interest depending on the final product of interest.

[0015] In the context of the invention, the exogenous microorganism of interest is preferentially chosen from a lactic ferment, a bacterium of a genus chosen from Bacillus, Lactobacillus, Pseudomonas, Acetobacter, Nitrobacter, Nitrosomonas, Rhizobium, Agrobacterium, and Streptomyces; a fungus of the genus Trichoderma, a yeast of the genus Saccharomyces, or Aureobasidium, and combinations thereof.

[0016] According to a preferred object, the stabilization of the extracted and / or fermented product is carried out hot by heat treatment; or cold by microfiltration, UV filtration, or acid treatment. More preferably, the heat treatment is a hot stabilization between 75 and 80°C, or the acid treatment is a dosage chosen from acetic, peracetic, propionic, and lactic acid. Stabilization by microfiltration, UV filtration, or acid treatment, makes it possible in particular to inactivate or eliminate microorganisms in the stabilized products. Such a stabilization step thus makes it possible to meet the regulatory specifications without living microorganisms, for example, the specifications Natural Preparation of Low Concern, Natural Substance for Biostimulant Use.

[0017] According to a preferred object of the invention, the raw material, i.e. biowaste or by-products from the agri-food industry, is chosen from brewing by-products, cider by-products, wine by-products, olive by-products, distillery by-products, cocoa by-products, coffee by-products, starch factory by-products, sugar factory by-products, fruit juice press by-products, and by-products from the dairy and cheese industry, and combinations thereof.

[0018] According to one object, the brewing by-products are chosen from brewing hop dregs, fermentation yeast, fermentation hop purge or storage, malt dregs, brewery and distillery wastewater and their mixture.

[0019] According to one object, the wine by-products are chosen from vinasse, lees, grape seeds, and their mixture.

[0020] According to one object, the distillery by-products are chosen from distillation waste water, fermentation yeast, malt dregs and their mixture.

[0021] According to one object, the cider by-products are chosen from apple pomace, lees, and their mixture.

[0022] According to one object, the olive by-products are chosen from among the margine, the pomace, and their mixture.

[0023] According to one object, the cocoa by-products are chosen from cocoa liquor, cocoa cake, and their mixture.

[0024] According to one object, the by-product of coffee is coffee grounds.

[0025] According to one object, the starch by-products are chosen from peels, waste water, and their mixture.

[0026] According to one object, the by-products of sugar factories are chosen from molasses, vinasse, and their mixture.

[0027] According to one object, the by-products of fruit juices are chosen from marc, citrus peels, and their mixture.

[0028] According to another preferred subject of the invention, the final product, that is to say the transformed product obtained according to one of the embodiments of the method according to the present invention is a biosolution product chosen from biocontrol products, biostimulation products, technological additives, biological silage preservatives, zootechnical additives, agronomic additives, biofertilizers, agrifood preservatives, post-harvest phytosanitary preservatives or products, and probiotics.

[0029] According to another particularly preferred object of the invention, the inventor has identified specific pairs or complexes (biowaste / microorganisms). The combination and complementarity of the selected microorganisms and raw material enhance its effectiveness and the manufacturing yield of the final biosolution product.

[0030] Thus, according to a particular embodiment of the invention, the biosolution is a biostimulation product or a biofertilizer and the exogenous microorganism of interest is a bacterium belonging to the genus chosen from Lactobacillus, Bacillus, Trichoderma, Saccharomyces, Acetobacter, and combinations thereof.

[0031] According to another particular embodiment of the invention, the biosolution is a biocontrol product and the microorganism is chosen from Bacillus, Trichoderma, Streptomyces, Pseudomonas, Aureobasidium, Saccharomyces, and combinations thereof.

[0032] According to another particular embodiment of the invention, the biosolution is a zootechnical additive or a probiotic and the exogenous microorganism of interest is chosen from Bacillus, Lactobacillus, Saccharomyces and their combinations.

[0033] According to another particular embodiment of the invention, the biosolution is an agri-food additive, or a silage preservative, or a food preservative and the exogenous microorganism of interest is chosen from Bacillus, Lactobacillus, Saccharomyces and their combinations.

[0034] Other characteristics and advantages will emerge from the detailed description of the invention, the examples and the figures which follow. Brief description of the Figures

[0035] [Fig-1] represents the effectiveness results of three biosolutions according to the invention against vine mildew. Detailed description of the invention

[0036] Definition

[0037] By "biosolutions" within the meaning of the invention, we mean a set of products allowing farmers to produce. Biosolutions include biofertilizers, allowing crops to better absorb nutrients by preserving soil resources thanks to the rhizosphere, biostimulants, stimulating the plant's defenses against abiotic stresses, biocontrols, imitating nature to protect plants against biotic stresses and technological additives or complexes of microorganisms, promoting the transformation of organic matter from an unstable stage to a more stable stage allowing its better conservation or a quality allowing it to meet a standard for a defined use.

[0038] For the purposes of the invention, the term "biowaste" or "by-products from the agri-food industry" means organic waste necessarily originating from the agri-food industry, in particular originating from natural plant or animal resources having the capacity to also be putrescible, fermentable, hydrolyzable, or oxidizable. Preferably, the biowaste is not household waste suitable for composting, or organic or domestic effluents, or wastewater. More preferably, these are brewing by-products, cider by-products, wine by-products, olive by-products, distillery by-products, cocoa by-products, coffee by-products, starch by-products, sugar by-products, fruit juice press by-products, and by-products of the dairy and cheese industry.

[0039] By "complex" or "couple" within the meaning of the invention, we mean the combination and complementarity of specific and selected microorganisms with a specifically selected raw material in order to valorize the molecules of biowaste, agri-food by-products into different metabolites of agronomic interest by way of fermentation, hydrolysis, oxidative, advantageously, in a synergistic manner between the metabolites produced by the microorganisms during this transformation and the plant active principles contained in the same biowaste or by-product having served as culture medium. Such a complex makes it possible to obtain a biosolution product of interest. For example, the Bacillus and apple pomace couple to obtain a biocontrol product.

[0040] Transformation process

[0041] The present invention therefore relates to a process for transforming biowaste and by-products from the agri-food industry into biosolutions intended to improve fertilization and / or crop protection, or animal health, said process comprising at least the following steps: a. Collection of biowaste b. Physical separation of the solid fraction and the liquid fraction of the collected biowaste, c. Recovery of the liquid fraction, and d. Extraction of the molecules of interest present in said liquid fraction, and / or e. Fermentation comprising the addition of at least one exogenous microorganism of interest, f. Stabilization of the fermented product in the previous step, g. Optionally filtration of the stabilized product.

[0042] The collection step aims to specifically select non-valued by-products rich in molecules of interest, said molecules of interest preferably being fermentable carbons, polyphenols, proteins, peptides, lipids, beta glucans, alpha and beta bitter acids, organic acids and minerals.

[0043] According to a particular embodiment, the collection aims to select solid, liquid or semi-liquid brewing by-products from brewing (for example, spent grains, brewing purges), from fermentation (for example, yeasts, purged hops, semi-liquid purges from filter earths and yeasts). These by-products are in particular rich in sugars, dextrins, starch, trace elements, polyphenols (for example xanthohumol, catechins, ferulic acid), bitter acids (lupulone), proteins, peptides, betaglucans, minerals.

[0044] According to another embodiment, the collection aims to select cider by-products and those derived from apple juice such as apple pomace, rich in pectins, sugars and polyphenols (procyanidin, epicatechin).

[0045] According to another embodiment, the collection aims to select olive by-products from oil mills, particularly olive oil: olive margins and pomace, rich in pulp, plant wall, polyphenols (hydroxytyrosol).

[0046] According to another embodiment, the collection aims to select wine by-products from cellars or distilleries: grape seeds and stalks rich in polyphenols (resveratrol).

[0047] According to another embodiment, the collection aims to select by-products of the chocolate industry, particularly cocoa pods rich in polyphenols.

[0048] According to another embodiment, the collection aims to select by-products from the starch industry or potato industry, such as water and vegetable peels rich in starch.

[0049] According to another embodiment, the collection aims to select by-products of fruit juice presses, particularly orange peels rich in po- lyphenols and essential oil.

[0050] According to another embodiment, the collection aims to select by-products of the dairy and cheese industry, particularly whey (or whey) rich in lactic ferments and proteins (casein).

[0051] Thus, in the context of the invention, the method can be implemented from a relatively under-exploited or unvalued by-product, but also from a mixture of unvalued by-products.

[0052] Preferably, the biowaste is chosen from brewing by-products, cider by-products, wine by-products, olive by-products, distillery by-products, cocoa by-products, coffee by-products, starch by-products, sugar by-products, fruit juice press by-products, and by-products from the dairy and cheese industry, and combinations thereof.

[0053] Even more preferably, the collected by-products are chosen from: • brewing by-products are chosen from trub (brewing purge after boiling and decanting), fermentation yeast, hop purge, malt dregs, distillery wastewater and their mixture, • wine by-products are chosen from vinasse, lees, grape seeds, and their mixture, • distillery by-products are chosen from trub, fermentation yeast, malt dregs and their mixture, • cider by-products are chosen from apple pomace, lees, and their mixture, • olive by-products are chosen from margine, pomace, and their mixture, • cocoa by-products are chosen from cocoa liquor, cocoa cake, and their mixture, • the by-product of coffee is coffee grounds, • starch by-products are chosen from peels, waste water, and their mixture, • sugar by-products are chosen from molasses, vinasse, and their mixture, • fruit juice by-products are chosen from marc, citrus peels, and their mixture; and • their combination.

[0054] Thus, according to a variant, the process can be implemented from a mixture of by-products, for example brewing and olive by-products or wine and brewing by-products, or wine, olive and cider by-products.

[0055] According to this embodiment, the method according to the invention preferably comprises a step of collecting the by-products of interest directly followed by a step of mixing the by-products specifically selected in the previous step, that is to say before the physical separation step. According to another variant, the step of mixing the specifically selected by-products can be implemented subsequently, advantageously, after the physical separation step.

[0056] The method according to the invention therefore comprises, according to one object, a separation step, this step aims to separate the different phases or different components of the biowaste. Advantageously, this step aims to obtain a liquid fraction and a solid fraction. Advantageously, the biosolution products, in particular the biocontrol and biostimulation products, are intended to be sprayed in liquid form; it is therefore necessary to separate the solid components from the liquid in order not to leave particles in suspension which could block the nozzles of the sprayer and affect the quality of the application of the product and consequently its effectiveness. Preferably, the liquid fraction is recovered. According to a variant, the solid fraction can also be recovered.

[0057] Also, for by-products intended to be fermented, the solid phase is separated from the liquid phase before the fermentation step. For by-products intended to extract molecules of interest, the solid phase is separated from the liquid phase after the extraction step.

[0058] Thus, preferably, when the process comprises only a fermentation step, it comprises a step of separating the solid fraction and the liquid fraction, then a recovery of the liquid fraction, finally, the fermentation step is implemented.

[0059] According to another preferred variant, when the process comprises only an extraction step, it comprises the extraction step followed by a step of separation of the solid and liquid fraction and recovery of the liquid fraction.

[0060] According to another particularly preferred object, the separation step is carried out by means of a decanter-centrifuge. Its operating principle is advantageous in the context of the invention. Indeed, the centrifugation is implemented with a horizontal and not vertical axis of rotation making it possible to achieve a fairly high dry matter content and therefore to optimize the separation by limiting the losses of efficiency of the solid / liquid separation. For example, a purge of brewer's yeast harvested at 20% dry matter leaves the decanter-centrifuge with 85% dry matter.

[0061] Once the separation step is complete, and therefore the liquid fraction is separated from the solid fraction (dry matter), said liquid fraction comprises fermentable sugars, polyphenols and other molecules of interest used for the extraction and fermentation step to obtain the biosolution products, in particular biocontrol and biostimulation products.

[0062] According to another object, the separated solid comprising starch, cellulose, yeasts depending on the type of by-product may be used in a process for manufacturing food and food supplements such as probiotics for animal nutrition and health. For example, brewer's yeast concentrated by means of the decanter-centrifuge to 85% dry matter may be conditioned by means of a pellet press machine or an extruder. According to a preferred embodiment, the fermentable solid may be inoculated with a microorganism of probiotic interest for animal health (for example a yeast, a lactobacillus or a bacillus), fermented and conditioned after drying via a pellet press or an extruder.

[0063] For example, when solid probiotics are intended for animal feed (brewer's yeast, lactobacillus probiotic supplement), the product is transformed into granules using an extruder to improve the shelf life (reduced humidity level following extrusion).

[0064] When the liquid fraction is separated and recovered, a step of extracting the molecules of interest present in said liquid fraction is implemented and / or a fermentation step.

[0065] Preferably, the extraction of the molecules of interest is an extraction by green chemistry, that is to say devoid of toxic substances, for example petrochemical solvents, or known to have undesirable effects and more generally an impact on the environment and human health. Thus, the extraction is preferentially carried out using natural substances with a low impact on the quality of the environment and human health.

[0066] According to a preferred object of the invention, the extraction step comprises the following sub-steps: a. cold maceration with alcoholic solvent from natural fermentation, b. decoction, and c. possibly, a vacuum or ultrasonic or microwave extraction step.

[0067] Thus, maceration with an alcohol naturally present in the by-product allows the extraction of the organic molecules of interest. Finally, the decoction, providing heat, makes it possible to accelerate the reactions, in particular the isomerization of the molecules of interest, thus increasing the effectiveness of the biosolution.

[0068] According to a variant of the invention, the extraction may further comprise an extraction step carried out by ultrasound, microwave, vacuum or nitrogen in order to further increase the extraction yields, to extract the molecules sensitive to oxidation and thus limit the oxidation phenomenon.

[0069] According to a particular example, when the process aims to transform a by-product brewing product into a biostimulation product, the liquid by-product is heated during a decoction step to 80°C with stirring and incorporation of hop purges. The polyphenols and bitter acids of the hops isomerize and dissolve in the decoction. This process is then catalyzed by heat and the presence of alcohol and lasts at least 3 hours in order to gradually evaporate the alcohol and result in a virtually zero alcohol concentration, close to zero. In addition, this process advantageously has, as an indirect effect, the sterilization of the liquid fraction and its concentration in bitter acids, polyphenols and molecules of interest.

[0070] In the context of the invention, as a replacement for the extraction step or when the extraction step is completed, the method comprises a fermentation step comprising the addition of at least one exogenous microorganism of interest in order to use the fermentable carbons contained in the liquid fraction to propagate said exogenous microorganisms themselves generating organic metabolites of interest.

[0071] The fermentation conditions depend on the microorganism used. Thus, a person skilled in the art, based on his general knowledge, can adapt the fermentation conditions according to the microorganism selected. For example, a Bacillus subtilis is a facultative anaerobic bacterium and requires specific conditions for its good sporulation. The sporulation conditions of the Bacillus genus of bacteria are a reduction in the bioavailability of nutrients and temperature and pH conditions less favorable to its survival (below 15°C, above 40°C, pH < 2, pH > 8).

[0072] According to another example, a Lactobacillus plantarum must be cultivated anaerobically and is less well preserved because it does not form spores.

[0073] Therefore, key fermentation parameters are monitored, including pH, temperature, microbial growth, population, viability and concentration of metabolites of interest such as lactic acid, enzymes, growth hormones, lipopeptide, surfactant molecules etc.

[0074] According to a preferred object of the invention, to improve the yield, the fermentation is carried out at a temperature between 17 and 37°C and / or a pH between 3 and 7, more preferably between 5 and 6.

[0075] The fermentation step advantageously makes it possible to convert biowaste or agri-food by-products into new biosolution products, whether a biocontrol, a biostimulant, a biofertilizer or a probiotic containing their own active ingredients. To do this, the inventor has advantageously isolated and selected strains of exogenous microorganisms with fermentation capacities in line with the culture medium, i.e. the liquid fraction or the solid fraction, and capable of producing metabolites of interest depending on the final product of interest.

[0076] To achieve this, the exogenous microorganism of interest is preferentially chosen from a lactic ferment, a bacterium of a genus chosen from Bacillus, Lactobacillus, Pseudomonas, Acetobacter, Nitrobacter, Nitrosomonas, Rhizobium, Agrobacterium, and Streptomyces; a fungus of the genus Trichoderma, a yeast of the genus Sac-charomyces, or Aureobasidium, and combinations thereof.

[0077] More preferably, the inventor was interested, without being limiting, in the bacteria Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus velezensis, Bacillus pumilus for their capacity to produce lipopeptides of the fengycin, iturin, surfactin, li-chenysin type as well as in Trichoderma (Trichoderma harzianum, Trichoderma viride) and yeasts (fungi kingdom) for their capacity to secrete toxins against pathogenic fungal agents of plants and initiate competition for nutrients in the medium to be colonized.

[0078] For the strains intended for the manufacture of biostimulants and activators of composts, manures, slurries, the inventor was particularly interested, without being limiting, in lactic ferments, in particular the species: Lactobacillus plantarum, Lactoba cillus acidophilus, Lactobacillus helveticus, Lactococcus lactis, Propionibacterium freudenreichii, Saccharomyces cerevisiae yeasts and nitrifying bacteria such as Nitrosomonas and Nitrobacter.

[0079] When biowaste, organic effluents or agri-food by-products are rich in simple sugars and complex sugars, these are preferentially fermented by Saccharomyces yeasts or Bacillus, Lactobacillus lactic ferments.

[0080] When biowaste, organic effluents or agri-food by-products contain alcohol, these are preferentially fermented by acetic bacteria Acetobacter.

[0081] When biowaste or agri-food by-products are predominantly solid in composition (low humidity level) and rich in cellulose, they are preferentially transformed by Trichoderma and Aureobasidium fungi.

[0082] When biowaste, organic effluents or agri-food by-products are rich in polyphenols, organic acids that are difficult to ferment, these are preferentially transformed by Streptomyces bacteria (hydrolysis), Pseudomonas (oxidative pathway).

[0083] More preferably, the biowaste and microorganism pairs are described in Table 1 below.

[0084] [Tables 1] Industry By-product / biowaste Initial pH Exogenous microorganism Brewing Hop wort / dregs 5-6 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti; Trichoderma: Trichoderma harzianum, Trichoderma viride Brewing yeast fermentation 4-5 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti;Trichoderma: Trichoderma harzianum, Trichoderma viride brassicole purge hop fermentation 4-5 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti; Trichoderma: Trichoderma harzianum, Trichoderma viride brassicole malt dregs 5-6 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; ; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti; Trichoderma: Trichoderma harzianum, Trichoderma viride wine vinasse 3-4 Streptomyces: Streptomyces violatus, Pseudomonas: Pseudomonas fluorescens, Nitrosomonas: Nitrosomonas europaea Nitrobacter: Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium: Brady-rhizobium japonicum, Rhizobium leguminosarum, ; Agrobacterium: Agrobacterium tumefaciens, Aureobasidium: Aureobasidium pullulons wine lees (yeast fermentation) 4-5 Bacillus, Lactobacillus, Saccharomyces, Acetobacter, Trichoderma wine grape seeds 5-6 Streptomyces: Streptomyces violatus, Pseudomonas: Pseudomonas fluorescens, Nitrosomonas: Nitrosomonas europaea Nitrobacter: Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium: Brady-rhizobium japonicum, Rhizobium leguminosarum, ;Agrobacterium: Agrobacterium tumefaciens, Aureobasidium: Aureobasidium pullulons distillery trub 5-6 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti; Trichoderma: Trichoderma harzianum, Trichoderma viride distillery yeast fermentation 5-6 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lacto-; bacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Ace-tobacter aceti; Trichoderma: Trichoderma harzianum, Trichoderma viride distillery malt dregs 5-6 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti; Trichoderma: Trichoderma harzianum, Trichoderma viride cidricole apple marc 4-5 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti;Trichoderma: Trichoderma harzianum, Trichoderma viride cidricole lie (yeast fermentation) 4-5 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus; Lactococcus lactis; Saccharomyces cerevisiae; Acetobacter: Acetobacter aceti; Trichoderma: Trichoderma harzianum, Trichoderma viride oléicole margine 4-5 Streptomyces: Streptomyces violatus, Pseudomonas: Pseudomonas fluorescens, Nitrosomonas: Nitrosomonas europaea Nitrobacter: Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium: Brady-; rhizobium japonicum, Rhizobium leguminosarum, ; Agrobacterium : Agrobacterium tumefaciens, Aureobasidium : Aureobasidium pullulons olive pomace 4-5 Streptomyces : Streptomyces violatus, Pseudomonas : Pseudomonas fluorescens, Ni-trosomonas : Nitrosomonas europaea Ni-trobacter : Nitrobacter winogradskyi, Ni-trobacter hamburgensis, Rhizobium : Brady-rhizobium japonicum, Rhizobium leguminosarum, ; Agrobacterium : Agrobacterium tumefaciens, Aureobasidium : Aureobasidium pullulans cocoa cocoa liqueur 5-6 Streptomyces : Streptomyces violatus, Pseudomonas : Pseudomonas fluorescens, Nitrosomonas : Nitrosomonas europaea Nitrobacter : Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium : Brady-rhizobium japonicum, Rhizobium leguminosarum, ;Agrobacterium: Agrobacterium tumefaciens, Aureobasidium: Aureobasidium pullulans cocoa cocoa cake 5-6 Streptomyces: Streptomyces violatus, Pseudomonas: Pseudomonas fluorescens, Nitrosomonas: Nitrosomonas europaea Nitrobacter: Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium: Brady-rhizobium japonicum, Rhizobium leguminosarum, ; Agrobacterium: Agrobacterium tumefaciens, Aureobasidium: Aureobasidium pullulans coffee coffee grounds 6-7 Streptomyces: Streptomyces violatus, Pseudomonas: Pseudomonas fluorescens, Nitrosomonas: Nitrosomonas europaea Nitrobacter: Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium: Brady-rhizobium japonicum, Rhizobium legu- ; minosarum, ; Agrobacterium : Agrobacterium tumefaciens, Aureobasidium : Aureobasidium pullulons potato peels 6-7 Bacillus : Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa ; Lactobacillus : Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus ; Lactococcus lactis ; Saccharomyces cerevisiae ; Acetobacter : Acetobacter aceti ; Trichoderma : Trichoderma harzianum, Trichoderma viride potato waste water 6-7 Bacillus : Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa ; Lactobacillus : Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus ; Lactococcus lactis ; Saccharomyces cerevisiae ; Acetobacter : Acetobacter aceti ;Trichoderma: Trichoderma harzianum, Trichoderma viride fruit juice citrus peels 5-6 Streptomyces: Streptomyces violatus, Pseudomonas: Pseudomonas fluorescens, Nitrosomonas: Nitrosomonas europaea Nitrobacter: Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium: Brady-rhizobium japonicum, Rhizobium leguminosarum, ; Agrobacterium: Agrobacterium tumefaciens, Aureobasidium: Aureobasidium pullulans fruit juice marc 5-6 Bacillus: Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa ; Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus ; Lactococcus lactis ; Saccharomyces cerevisiae ; Acetobacter: Ace- ; tobacter aceti ; Trichoderma : Trichoderma harzianum, Trichoderma viride beet molasses 6-7 Bacillus : Bacillus subtilis, Bacillus amyloli-quefaciens, Bacillus velezensis, Bacillus pumilus, Bacillus methylotrophicus, Paeni-bacillus polymyxa ; Lactobacillus : Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus ; Lactococcus lactis ; Saccharomyces cerevisiae ; Acetobacter : Ace-tobacter aceti ; Trichoderma : Trichoderma harzianum, Trichoderma viride beet vinasse 5-6 Streptomyces : Streptomyces violatus, Pseudomonas : Pseudomonas fluorescens, Nitrosomonas : Nitrosomonas europaea Nitrobacter : Nitrobacter winogradskyi, Nitrobacter hamburgensis, Rhizobium : Brady-rhizobium japonicum, Rhizobium leguminosarum, ; Agrobacterium : Agrobacterium tumefaciens, Aureobasidium : Aureobasidium pullulons

[0085] Finally, the method according to the invention comprises a step of stabilizing the extracted and / or fermented product. According to a preferred object, the step of stabilizing the extracted and / or fermented product is carried out hot by heat treatment or cold by microfiltration, UV filtration, acid treatment. More preferably, the heat treatment is a hot stabilization between 75 and 80°C, or a microfiltration optionally supplemented by UV filtration, optionally supplemented by an acid treatment which is a dosage chosen from acetic, peracetic, propionic, and lactic acid. The stabilization makes it possible in particular to guarantee the inactivation or elimination of undesirable microorganisms for reasons of quality compliance with specifications, a marketing authorization standard and makes it possible to guarantee the shelf life of the product.

[0086] Once the stabilization step is completed, a first form of the biosolution is obtained. This can be packaged, for example in IL, 5L, 10L, 20L, 1000L IBC cans for liquid products, in containers of 1 to 25kg for solid products depending on the distribution circuit and according to the knowledge of the person skilled in the art.

[0087] Optionally, a filtration step may be implemented before packaging, in particular for liquid products intended to be sprayed. For this The product is filtered using a decanter-centrifuge followed by a 200 pm filter mesh to ensure effective separation of the liquid fraction and any remaining solid particles. Advantageously, the filtration is carried out in continuous flow.

[0088] In the context of the invention, the biosolutions are preferably chosen from biocontrol products, biostimulation products, technological additives, biological silage preservatives, zootechnical additives, agronomic additives, biofertilizers, agrifood preservatives, post-harvest phytosanitary preservatives or products, and probiotics.

[0089] Biostimulation products stimulate the plant's natural defenses but also allow farmers to free themselves from the purchase of synthetic or fossil-based fertilizers. In addition, they allow the development of self-sufficient fertilization by composting manure, slurry, green waste, plant cover, by solubilizing nutrients linked to the organic or mineral components of the clay-humic complex such as phosphorus and potassium, by improving the processes of bacterial and fungal symbiosis with the plant such as root mycorrhization thanks to a more extensive microbial biodiversity in the soil. Biostimulants then provide microorganisms and nutrients of interest to increase the efficiency of the processes of composting, humification mineralization, mycorrhization, bacterial symbiosis and development of the bacterial microflora in the soil.

[0090] Biocontrol products respond to environmental challenges (Ecophyto plan) and aim to replace synthetic molecules from petrochemicals with molecules from green chemistry or natural substances, with micro-organisms secreting metabolites for phytosanitary purposes or competing for the colonization of the environment against pathogenic agents, with macro-organisms competing for the colonization of the environment against pathogenic agents or predators of these same pathogenic agents with a lesser impact on the quality of the environment and human health.

[0091] Microorganism complexes are technological additives for composting and sanitizing livestock litter that can be used in organic farming for manure, slurry, green waste, and digestates. They contain essential minerals and natural plants fermented with selected microorganisms. They improve the effectiveness of farm fertilizers, digestates, and composts and rapidly activate their biological transformation into humus. Specifically, by acidifying the pH and providing fermentable carbons, they modify the organization of nitrogen in organic matter by lowering the C / N ratio and significantly reduce the volatilization of ammoniacal nitrogen, which improves the use of composted manure or slurry compared to the spreading specifications. The composting additive allows nitrification, humification manure, slurry and reduce losses of ammoniacal nitrogen by volatilization and leaching. This improves the yield of recovery in fertilization of livestock effluents and improves the sanitary conditions of livestock from a microbiological point of view (less diarrhea, mastitis, pathogenic cells in milk) and respiratory problems linked to ammonia odors for workers and livestock (for example lambs).

[0092] Finally, the manure, slurry and droppings composted using our solution meet the NFU44-051 organic amendment standard, which allows for marketing. We therefore move from waste to a commercial product with a value equivalent to a synthetic fertilizer and a source of profit for the farmer.

[0093] Biological silage preservatives are technological additives for improving the lactic fermentation of fodder during the silage process. These are made from the fermentation of a plant by-product using selected lactic ferments of the homofermentative lactobacilli type. It is stabilized at pH 4.2 and contains 1 to 2% residual sugars, which allows the fodder to be ensiled to be quickly acidified and provides sugars for poor fodder such as grass in order to quickly trigger the lactic fermentation of the fodder. The benefit is better preservation of nutritional qualities over time and even improvement of the nutritional qualities of the ensiled fodder as well as protection against the development of molds, clostridia and the secretion of mycotoxins.

[0094] Finally, probiotics for animal feed are food supplements containing living organisms, i.e. microorganisms that will have an influence on the health of the animal ingesting the probiotic, essentially at the level of the microbiota. Certain yeasts and bacteria (in our case brewer's yeast and lactobacilli) improve the efficiency of digestion, particularly in ruminants, through their ability to absorb oxygen from the rumen and thus promote the work of anaerobic bacteria. Studies have shown an improvement in average daily weight gain of 2.5 to 5% and an improvement in the feed conversion rate of 2% (weight gain / weight of feed consumed).

[0095] According to another aspect, the invention also relates to biosolutions chosen from biocontrol products, biostimulation products, technological additives, biological silage preservatives, zootechnical additives, agronomic additives, biofertilizers, agrifood preservatives, post-harvest phytosanitary preservatives or products, and probiotics obtained by the method according to any of the embodiments previously described.

[0096] Particularly preferably, the biosolution is a biostimulation product or a biofertilizer and the exogenous microorganism of interest is a bacterium belonging to the genus chosen from Lactobacillus, Bacillus, Trichoderma, Saccharomyces, Acetobacter, and their combinations.

[0097] According to another preferred embodiment, the biosolution is a biocontrol product and the microorganism is selected from Bacillus, Trichoderma, Streptomyces, Pseudomonas, Aureobasidium, Saccharomyces, and combinations thereof.

[0098] According to another preferred embodiment, the biosolution is a zootechnical additive or a probiotic and the exogenous microorganism of interest is chosen from Bacillus, Lactobacillus, Saccharomyces and their combinations.

[0099] According to another preferred embodiment, the biosolution is an agri-food additive, or a silage preservative, or a food preservative and the exogenous microorganism of interest is chosen from Bacillus, Lactobacillus, Saccharomyces and their combinations.

[0100] Thus, the process according to the invention is low carbon, consumes little energy and external resources other than biowaste or by-products from the agri-food industry and meets the needs of the prior art.

[0101] The invention is now illustrated by non-limiting examples of compositions according to the invention and by results. Examples

[0102] Example 1 - Plant defense biostimulant

[0103] This biostimulation product has the following characteristics: it is a extract of polyphenols and bitter beta acids of hops also containing amino acids, peptides, proteins and trace elements, which are elicitor molecules allowing the activation of plant defense genes, fungicide and bacterifuge activity and antioxidant activity protecting against oxidative stress of the plant. It is intended to be applied to the foliar parts of market garden crops, vines, arboriculture, large-scale crops (cereals, oilseeds, legumes, beetroot), green spaces (lawns) and in horticulture. This product is obtained in particular according to the following process.

[0104] The hop purge is collected from a beer factory and reprocessed by a decoction process up to a temperature of 80°C for a period of 3 hours in order to extract the polyphenols and bitter acids of interest, possibly supplemented by vacuum extraction or by ultrasound, microwave, followed by a separation step by a decanter-centrifuge in order to recover the liquid fraction. The separated liquid is then filtered at 200pm. The biostimulant is stable at a pH between 4 and 4.5 before packaging. The minimum concentration of polyphenols calculated in gallic acid, tannic acid, catechin or epicatechin equivalent is 500mg / kg in the biostimulant.

[0105] Example 2 - Nutritional biofertilizer

[0106] This biofertilizer has the following characteristics: it is a liquid solution fermented from hop dregs containing lactic bacteria and yeasts and is intended to be applied to sowing (at ground level) of large crops (cereals, oilseeds, legumes, beetroot), market garden crops, vines, arboriculture, green spaces and horticulture.

[0107] This product is notably obtained according to the following process.

[0108] Hop dregs are collected from a beer factory and reprocessed by a decanter-centrifuge separation process, then the separated liquid phase is fermented with inoculation of selected strains of Lactobacillus plantarum and Bacillus subtilis into the liquid phase. Fermentation takes place over a period of 7 days at a temperature of 20°C to 30°C at an initial pH of 5 to 6 and a final pH of 4 to 5. The liquid fermentation product is filtered at 200pm and stabilized at pH 4 - 4.5 before packaging. The minimum lactic acid concentration in the biofertilizer is 20g / L of lactic acid. Lactic acid solubilizes in particular the phosphorus and potassium trapped in the clay-humic complex.

[0109] A variant of the biofertilizer would consist of freeze-drying the bacteria in the liquid in order to package the product in powder form.

[0110] Example 3 - Fungicide biocontrol

[0111] This biocontrol product has the following characteristics: it is hop dregs fermented by inoculation with a selected strain of Bacillus subtilis or Bacillus amyloliquefaciens capable of synthesizing surfactant fungicidal molecules (iturin, surfactin, fengycin) and is intended to be applied to vines, arboriculture, large-scale crops (cereals, oilseeds, legumes, beetroot), market garden crops, green spaces and horticulture.

[0112] This product is notably obtained according to the following process.

[0113] Hop dregs are collected from a beer factory and reprocessed by a decanter-centrifuge separation process, then the separated liquid phase is fermented with inoculation of selected strains of Bacillus subtilis or Bacillus amyloliquefaciens into the liquid phase. Fermentation takes place over a period of 15 days at a temperature of 20°C to 30°C at an initial pH of 5 to 6 and a final pH of 4 to 5. The liquid product from the fermentation is filtered at 200pm and stabilized at pH 4 - 4.5 before packaging.

[0114] According to one variant, the biocontrol bacteria in liquid form are freeze-dried and the biocontrol is then packaged in powder form.

[0115] Example 4 - Biocontrol of biting insects

[0116] This biocontrol product has the following characteristics: it is an extract of maltodextrin (European basic substance effective in the fight against biting and sucking insects) and is intended to be applied to the leaf surface of ma- raihères, vines, arboriculture, large-scale crops (cereals, oilseeds, legumes, beetroot), green spaces and horticulture. This product is obtained in particular according to the following process:

[0117] The malted wastewater is collected from a beer factory or a whisky distillery and reprocessed by a decoction process up to a temperature of 80°C in order to concentrate the complex sugars and extract the maltodextrin from the starch, followed by a separation step by a decanter-centrifuge in order to recover the liquid fraction. The separated liquid is then filtered at 200pm. The final product is stabilized at a pH between 4 and 4.5 before packaging.

[0118] Example 5 - Technological additives: complex of microorganisms

[0119] This technological additive has the following characteristics: it is fermented hop dregs containing selected strains of Lactobacillus plantarum, Lactococcus Lactis, Bacillus subtilis, Saccharomyces cerevisiae. This complex of microorganisms is a livestock litter sanitizer and manure activator. It is intended to be applied to livestock litter, manure piles, slurry, green waste in order to resolve health problems and transform manure into commercial organic amendment according to standard NFU 44-051.

[0120] This product is notably obtained according to the following process:

[0121] Hop dregs are collected and reprocessed using a decanter-centrifuge separation process, and then the separated liquid phase is fermented with inoculation of selected strains of Lactobacillus plantarum, Lactoccocus lactis, Bacillus subtilis, Saccharomyces cerevisiae into the liquid phase. Fermentation takes place over a period of 15 days at a temperature of 20°C to 30°C at an initial pH of 5 to 6 and a final pH of 4 to 5. The liquid product from the fermentation is filtered at 200 pm and stabilized at pH 4 - 4.5 before packaging. The minimum concentration of lactic acid in the final product is 20 g / L of lactic acid. In this context, lactic acid helps to stop the volatilization of ammonia and to fight against pathogenic bacteria. Health benefits and future fertilization quality

[0122] A variation of the final product would be to freeze-dry the bacteria from the liquid in order to package a final product in powder form.

[0123] Example 6 - Biological silage preservatives

[0124] This biological silage preservative has the following characteristics: it is fermented malted waste water containing a selected strain of Lactobacillus plantarum and is intended to be applied to grass silage, alfalfa silage, corn silage in order to improve the lactic fermentation of the silage process and to improve the preservation of the silage against molds, clostridia, mycotoxins.

[0125] This product is notably obtained according to the following process.

[0126] The malted wastewater is collected from a beer factory or a whisky distillery. It is reprocessed by a decanter-centrifuge separation process, then the separated liquid phase is fermented with inoculation of selected strains of Lac-tobacillus plantarum into the liquid phase. The fermentation takes place over a period of 15 days at a temperature of 20°C to 30°C at an initial pH of 5 to 6 and a final pH of 4 to 5. The liquid product from the fermentation is filtered at 200pm and stabilized at pH 4 -4.5 before packaging. The minimum lactic acid concentration in the final product is 20g / L of lactic acid, allowing the fodder to be preserved.

[0127] A variation of the final product would be to freeze-dry the bacteria from the liquid in order to package a final product in powder form.

[0128] Example 7 - Ruminant probiotics

[0129] This probiotic has the following characteristics: it is solid fermented hop dregs containing selected strains of Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae and is intended to be used as a probiotic nutritional supplement for animal feed in order to improve rumination performance, cure rumen acidosis, reduce diarrhea and improve digestion in animals and humans in general.

[0130] This product is notably obtained according to the following process:

[0131] Hop dregs are collected from a beer factory and then fermented with inoculation of selected strains of Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae. Fermentation takes place over a period of 3 weeks at a temperature of 20°C to 30°C at an initial pH of 5 to 6 and a final pH of 4 to 5. The fermentation product is reprocessed by a decanter-centrifuge separation process. The separated solid phase is passed through an extruder or pellet press to be packaged in the form of pellets.

[0132] Effectiveness test of biosolutions according to the invention

[0133] Example 8 - In vitro efficacy test of biosolutions according to the invention

[0134] This test aims to evaluate the effectiveness of the biocontrol according to the invention with B. subtilis against the black rot agent (Phyllostica ampellicida).

[0135] The protocol is as follows. The tests are carried out in Petri dishes, on synthetic Oat-Malt-Agar medium. Growth inhibition curves are produced using different concentrations of the products in order to determine the IC 50 and MIC (50% inhibiting concentration and the minimum inhibitory concentration). The product to be tested is incorporated into the nutrient medium at a rate of 1 mL of product per Petri dish, at a rate of 4 dishes per dose of product. The inoculation of the pathogens (extemporaneously) is carried out by depositing three mycelial implants per Petri dish. Controls are carried out by applying the same quantity of sterile distilled water. The size of the mycelial growth is measured after 10-14 days of incubation at 22 °C. The effectiveness of the treatment on black rot is determined according to the following formula.

[0136] [Math.l] % œbw» létwis*

[0137] The results are presented in Table 2 below.

[0138] [Tables2]

[0139] From a dose-response curve, the MIC, mean inhibitory concentration (minimum concentration to have 100% growth inhibition) and FIC50, concentration inducing a 50% reduction in the growth of the pathogen were calculated.

[0140] The results inducing 100, 80 and 50% inhibition of Black-rot growth in the in vitro tests are presented in Table 3 below.

[0141] [Tables3] s or h fesefcn CMI ÜJlg CW 056 a oc? 1 38 |

[0142] This biocontrol based on B. subtilis shows total efficacy in these in vitro tests, reflecting a direct mode of action (antibiosis). This total inhibition is obtained with a minimum dilution of 5 times of the stock solution.

[0143] Example 9 - Efficacy test of the biostimulant according to examples 1 and 4 and of the biocontrol according to example 3.

[0144] This test consists of evaluating the effectiveness of three biosolutions according to the invention against vine downy mildew. The biosolutions were tested in combination with a dose reduced by 30% of copper, namely the fungicide biocontrol according to example 3 (M4), the biostimulant according to example 1 (M5) and the biostimulant according to example 4 (M6), compared with untreated control modalities (Ml), full dose of copper alone (M2) and reduced dose of copper alone (M3).

[0145] Several treatment campaigns were carried out and described in Table 4 below.

[0146] [Tables4] Treatments Dates Stages Dose Copper metal g / ha Tl 21 / 04 / 2023 13,200 T2 28 / 04 / 2023 53,250 T3 04 / 05 / 2023 54,250 T4 10 / 05 / 2023 55,300 T5 17 / 05 / 2023 56,300 T6 25 / 05 / 2023 57,300 T7 02 / 06 / 2023 65,300 T8 08 / 06 / 2023 71,400 Total 2300

[0147] The results are presented in [Fig.l].

[0148] The results of the trials in vineyard plots carried out from April to July 2023 demonstrate a superior efficacy of the biosolutions (modalities M4, M5, M6) in comparison with the full dose of copper modality (M2) and the reduced dose of copper alone modality (M3). Indeed, the average attack frequencies and intensity of downy mildew on leaves of the 3 biosolutions are lower than the full dose and reduced dose of copper modalities. This means that the 3 biosolutions evaluated (fungicide biocontrol, biostimulant according to example 1 and biostimulant according to example 4) have the capacity to substitute at least 30% of the copper dose and to provide additional efficacy in the fight against downy mildew in vines.

Claims

Claims

1. A method for transforming biowaste and by-products from the agri-food industry into biosolutions intended to improve fertilization and / or crop protection, or animal health, said method comprising at least the following steps: a. Collection of the biowaste b. Physical separation of the solid fraction and the liquid fraction of the collected biowaste, c. Recovery of the liquid fraction, and d. Extraction of the molecules of interest present in said liquid fraction, and / or e. Fermentation comprising the addition of at least one exogenous microorganism of interest, f. Stabilization of the product fermented in the previous step g. Optionally filtration of the stabilized product.

2. Transformation method according to the preceding claim, characterized in that the separation step is carried out by means of a decanter-centrifuge.

3. Transformation method according to one of the preceding claims, characterized in that the extraction of the molecules of interest is an extraction by green chemistry.

4. Transformation method according to the preceding claim, characterized in that the extraction step comprises the following sub-steps: • cold maceration with alcoholic solvent from natural fermentation, • decoction, and • optionally, a vacuum or ultrasound or microwave extraction step.

5. Transformation process according to one of the preceding claims, characterized in that the fermentation is carried out at a temperature between 17 and 37°C and / or a pH between 3 and 7, preferably between 5 and 6.

6. Transformation method according to one of the preceding claims, characterized in that the stabilization is carried out hot by treatment thermal or cold by filtration and acid treatment.

7. Transformation method according to the preceding claim, characterized in that the heat treatment is a hot stabilization between 75 and 80°C, or the acid treatment is a dosage chosen from acetic, peracetic, propionic, and lactic acid.

8. Transformation method according to one of the preceding claims, characterized in that the exogenous microorganism of interest is chosen from a lactic ferment, a bacterium of a genus chosen from Bacillus, Lactobacillus, Pseudomonas, Acetobacter, Nitrobacter, Nitrosomonas, Rhizobium, Agrobacterium, and Streptomyces; a fungus of the genus Trichoderma, a yeast of the genus Saccharomyces, or Aureobasidium; and combinations thereof.

9. Processing method according to one of the preceding claims, characterized in that the biowaste is chosen from brewing by-products, cider by-products, wine by-products, olive by-products, distillery by-products, cocoa by-products, coffee by-products, starch by-products, sugar by-products, fruit juice press by-products, and by-products of the dairy and cheese industry, and combinations thereof.

10. Transformation method according to one of the preceding claims, characterized in that the biosolution is chosen from biocontrol products, biostimulation products, technological additives, biological silage preservatives, zootechnical additives, agronomic additives, biofertilizers, agrifood preservatives, post-harvest preservatives or phytosanitary products, and probiotics.

11. Transformation method according to one of the preceding claims, characterized in that the biosolution is a biostimulation product or a biofertilizer and the exogenous microorganism of interest is a bacterium belonging to the genus chosen from Lactobacillus, Bacillus, Trichoderma, Saccharomyces, Acetobacter, and combinations thereof.

12. Transformation method according to one of the preceding claims, characterized in that the biosolution is a biocontrol product and the microorganism is chosen from Bacillus, Trichoderma, Streptomyces, Pseudomonas, Aureobasidium, Saccharomyces, and combinations thereof.

13. Transformation method according to one of the preceding claims, characterized in that the biosolution is a zootechnical additive or a probiotic and the exogenous microorganism of interest is chosen from Bacillus, Lactobacillus, Saccharomyces and their combinations.

14. Transformation method according to one of the preceding claims, characterized in that the biosolution is an agri-food additive, or a silage preservative, or a food preservative and the exogenous microorganism of interest is chosen from Bacillus, Lactobacillus, Saccharomyces and their combinations.

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