Akademik Veri Yönetim Sistemi
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY, cilt.13, sa.09, ss.2759-2763, 2025 (Hakemli Dergi)
Nutritional changes of olive pomace during solid-state fermentation by Lactobacillus acidophilus with different fermentation times and enzyme supplementation were investigated in this study. A 3 × 2 factorial design was performed to investigate the effect of fermentation time (3, 5, and 7 days) and enzyme supplementation (with or without) on the nutritional composition of olive pomace, with five replicates in each group. Before fermentation, olive pomace was ground to a 1 mm particle size and sterilized after mixing with distilled water at 121°C for 15 min. The enzyme mixture (phytase, xylanase, and beta-glucanase) sterilized by UV lights was added to half of the fermentation medium. The olive pomace was inoculated with Lactobacillus acidophilus and incubated at 30°C for 3, 5, and 7 days. Solid-state fermentation using Lactobacillus acidophilus increased the crude protein and crude fiber content, decreased the ether extract content, and had no influence (P=0.094) on the ash content of olive pomace. The highest crude protein content was observed in fermented olive pomace for 3 days with enzyme and for 5 days without enzyme supplementation (P<0.001). Fermented olive pomace for 7 days without enzymes had the lowest crude fiber content (P<0.001). The highest ether extract level was found in fermented olive pomace for 3 days with or without enzyme. Enzyme supplementation caused higher ash level in fermented olive pomace. Besides, a linear increase was observed in ash content with increased fermentation time. The highest ash level in fermented olive pomace was found at 7 days of fermentation. The result showed that Lactobacillus acidophilus improved the nutritional composition of olive pomace in solid-state fermentation. Considering the highest crude protein content and relatively lower crude fiber and higher ether extract content, 3 days of fermentation with enzyme is the most effective fermentation conditions with Lactobacillus acidophilus for olive pomace