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- Title
Fungal Fermantasyonu ile Elma ve Domates Posasının Besleme Değerinin Artırılması.
- Authors
TOSUN, Ramazan; YAŞAR, Sulhattin
- Abstract
This study aimed to improve nutritional qualities and to reduce antinutritional factors of apple and tomato pomace by solid-state fermentation using Aspergillus niger (A. niger) in a bioreactor as well as to enrich with some biomolecules to be used as feed additive. Fermentation with A. niger was carried out at optimised values of moisture (91%), temperature (28 oC) and pH (4-4.5) for 72 hours. Three independent samples were taken at 0, 24, 48 and 72 h in sterile conditions. Dried samples were then analysed for the contents of nutrients, antinutrional and organic acids. Crude ash content increased in fermented apple pomace with A. niger. In both fermented materials the contents of crude fiber, acid detergent fiber, neutral detergent fiber and lignin were significantly decreased. Lactic acid and total organic acid content increased significantly in fermented apple and tomato pomace by A. niger. However, the tannin contents decreased in both fermented substrates, but peçtin content was decreased in fermented tomato pomace and there was an increased pectin content in fermented apple pomace. In conclusion, Aspergillus niger fermentation lead to significant enrichment of apple and tomate pomace with organic acids which may exhibit an important feed additive, but further animal trials are on the way to test beneficial in vivo effect.
- Subjects
SOLID-state fermentation; ASPERGILLUS niger; ORGANIC acids; LACTIC acid; PECTINS; FEED additives; APPLES; ANIMAL feeds
- Publication
Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, Vol 11, Issue 1, p819
- ISSN
2146-0574
- Publication type
Article
- DOI
10.21597/jist.797493