Aspergillus niger IMPROVES THE NUTRITIONAL COMPOSITION OF APPLE POMACE BY SOLID-STATE FERMENTATION
Black Sea Journal of Agriculture, cilt.6, sa.5, ss.459-462, 2023 (TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 6 Sayı: 5
- Basım Tarihi: 2023
- Doi Numarası: 10.47115/bsagriculture.1301751
- Dergi Adı: Black Sea Journal of Agriculture
- Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.459-462
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
The effect of solid-state fermentation using Aspergillus niger on the nutritional composition of apple pomace was investigated in this study. Apple pomace was milled to 2 mm and sterilized at 121 °C for 15 min before fermentation. Aspergillus niger strain (ATCC 200345) was cultured and inoculated to apple pomace 104 spores/ml. Raw and fermented apple pomace were analyzed for determination of the crude protein (CP), ash, ether extract (EE), crude fiber (CF), neutral-detergent fiber (NDF), acid-detergent fiber (ADF), and acid-detergent lignin (ADL) content. The CP (P<0.001) and ash (P<0.05) contents of apple pomace were increased after solid-state fermentation. However, A. niger decreased (P<0.001) the CF, NDF, ADF, hemicellulose, NFE and EE (P<0.05) contents of apple pomace. The ADL content of apple pomace was not affected by solid-state fermentation. The results demonstrated that solid- state fermentation using A. niger can improve the nutritional composition of apple pomace.