Intensive livestock and aquaculture systems require high-quality feeds with the correct nutritional composition. The decrease in wild fish proteins has led to demands within the feed supply chain for new alternatives to fulfil the growing demand for protein. In this context, edible insects like the yellow mealworm (Tenebrio molitor) have the greatest potential to become a valid alternative source of proteins. This study evaluated the growth performance and nutritional profile of yellow mealworm larvae reared under laboratory conditions on eight different agro-industrial by-products: wheat middling, durum wheat bran, rice bran, hemp cake, thistle cake, dried brewer’s spent grains, dried tomato pomace, and dried distilled grape marc. The quantitative and qualitative impacts of rearing substrates on larvae were compared. The results showed that larvae adapt well to different substrates with different nutritional compositions, including the fibrous fraction. However, substrates affect larval growth feed conversion and larval macro composition. Hemp cake stood out for its superior nutritional value, as reflected by its high protein content and moderate NDF (Neutral Detergent Fiber) levels, which determine fast larval growth. On the contrary, imbalanced substrate lipid or carbohydrate content (rice bran), as well as the presence of potential antinutritional compounds (thistle cake), appeared to negatively affect growth performances.

This study evaluated a multi-strain starter culture’s impact on the industrial-scale fermentation of “Tonda di Cagliari” table olives, comparing processes at ambient versus controlled (23–25 °C) temperatures. Controlled fermentation accelerated acidification, yielding lower pH levels, higher lactic acid bacteria (LAB) counts, and better control over Enterobacteriaceae. Starter inoculation ensured the attainment of safe pH levels (4.5 in non-inoculated samples). Regardless of processing temperature, starter-inoculated olives consistently yielded higher final concentrations of hydroxytyrosol (719.2 and 762.9 mg/kg inoculated, 480.7 and 326 mg/kg non-inoculated). Total phenolic content in olives remained higher throughout the fermentation process at the controlled temperature (3138 and 2112 mg/kg ambient temperature, 3458 and 3622 mg/kg controlled temperature). Olives maintained at controlled (higher) temperatures exhibited lower final moisture content and significantly reduced lipid content. While texture profiles were primarily affected by temperature, sensory acceptability was significantly influenced by both the starter inoculation and the fermentation temperature. These findings indicate that using microbial starters can potentially lower energy costs associated with heating processing rooms, particularly during colder seasons, while still ensuring food safety and enhancing nutraceutical value. Although the faster fermentation rate at controlled temperature did not substantially shorten overall marketing time, the starter eliminates the necessity for heating facilities to achieve a food-safe pH within a reasonable timeframe.