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Research Article
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Fungal Fermantasyonu ile Elma Posasının Besin Madde İçeriğinin Zenginleştirilmesi

Year 2020, Volume: 23 Issue: 3, 781 - 787, 30.06.2020

Ramazan Tosun , Sulhattin Yaşar

https://doi.org/10.18016/ksutarimdoga.vi.629326
Cited By: 2

Abstract

Bu çalışmada,
elma posasının optimum koşullarda fungal fermentasyonuna tabi tutularak besin
madde içeriğinin zenginleştirilmesi amaçlanmıştır. Pilot bir biyoreaktör
kullanılarak elma posası, mikroorganizma kullanılmadan, 2,5x106 spor
g-1Pleurotus ostreatus
ve 2,5x106 spor g-1Phanerochaete chrysosporium
kullanılarak 21 günlük (0, 7, 14
ve 21 günde örnekler alınmıştır) 3 farklı fermantasyona tabi tutulmuştur. İnkübasyon süreleri sonunda mikrobiyal
gelişim, pH ve besin madde içeriğinin tespiti için 3 adet steril örnek
alınmıştır. Elma posasının her iki fermantasyonda da ham kül ve protein içeriği
artarken; ham selüloz ve redükte şeker içeriğinin azaldığı tespit edilmiştir (P<0.05). P. ostreatus fermantasyonunun tüm
inkübasyon zamanında tanin içeriği azalırken; bunun aksine P. chrysosporium fermantasyonunda
artmıştır (P<0.05). Pektin içeriği ise her iki
mikroorganizmanın fermantasyonunda da artmış, ancak P. ostreatus fermantasyonunda
artış oranı daha fazla olmuştur (P<0.05).
Elma posasının fungal fermantasyonu ile besin madde içeriği iyileştirilmiştir.
Bu araştırma sonucunda fermente elma posasının hayvan beslemede önemli bir yem
kaynağı olarak kullanımı ortaya çıkmıştır. 

Keywords

Elma posası Phanerochaete chrysosporium Pleurotus ostreatus Fungal Fermantasyonu Hayvan Besleme

Project Number

2140629

References

  • Ajila CM, Brar SK, Verma M, Tyagi RD, Valéro JR 2011. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants. Food Chemistry, 126(3): 1071-1080.
  • Ajila CM, Sarma SJ, Brar SK, Godbout S, Cote M, Guay F, Verma M, Valero JR 2015. Fermented apple pomace as a feed additive to enhance growth performance of growing pigs and its effects on emissions. Agrıculture, 5(2): 313-329.
  • Albuquerque P, Koch M, Trossini F, Esposito TGE, Ninow JL 2006. Production of Rhizopus oligosporus protein by solid state fermentation of apple pomace.Brazilian Archives of Biology and Technology, 49, 91-100.
  • Altop A, Coskun I, Filik G, Kucukgul A, Bekiroglu YG, Cayan H, Gungor E, Sahin A, Erener G 2018. Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains.Ciencia a Investigacion Agrarıa,45 (2):220-230.
  • AOAC 2005. Official Methods of Analysis.18th ed., https://www.aoac.org/AOAC_Prod_Imis/AOAC_Member/Default.aspx?WebsiteKey=2e25ab5a-1f6d-4d78-a498-19b9763d11b4&hkey=8fc2171a-6051-4e64-a928-5c47dfa25797.
  • Chemesova II, Chizhikov DV 2004. Determination of tannin content in rhizomes of Comarum palustre L. and its tincture by spectrophotometric method.Rastitel'nye Resursy, 40, 122-130.
  • FAO 2018. Food and Agricultural Organization of the United Nations, http://www.fao.org/faostat/en/#home.
  • Janssen WMMA 1989. European Table of Energy Values for Poultry Feedstuffs.(Spelderholt Institute for Poultry Research and Information Services), 104.
  • Joshi VK, Devender A 2006. Solid state fermentation of apple pomace for the production of value added products.Natural Product Radiance,5(4): 289-296.
  • Joshi VK, Parmar M, Rana NS 2006. Pectin esterase production from apple pomace in solid-state and submerged fermentations.Food Technology and Biotechnology,44(2): 253-256.
  • Karakurt Y, Güvercin D, Önder S, Çelik C, Tosun R, Baran B, Yaşar S 2019. Chemical, enzymatic, and antioxidant enrichments of full-fat soybean and sunflower meal by Bacillus subtilis (ATCC® 6633™) fermentation using a solid-state bioreactor.Turkish Journal of Veterinary and Animal Sciences,43(1):82-93.
  • Krishna CH 2005. Solid-state fermentation systems-an overview.Critical Reviews in Biotechnology,25(1-2): 1-30.
  • Kurt S, Buyukalaca S 2010. Yield performances and changes in enzyme activities of Pleurotus spp. (P. ostreatus and P. sajor-caju) cultivated on different agricultural wastes. Bioresource Technology, 101(9): 3164-3169.
  • Lateef A, Oloke JK, Kana EBG, Oyeniyi SO, Onifade OR, Oyeleye AO, Oladosu OC, Oyelami AO 2008. Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities.World Jornal of Microbiology and Biotechnology,24(10): 2369–2374.
  • Madrare RR, Bedrinana RP, Valles BS 2017. Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts.Food Science and Technology, 79,27-33.
  • Ruiz-Aguilar GM, Rios-Leal E, Tomasini-Campocosio A, Veloz-Rodriguez R, Barajas-Aceves M, Rodriguez-Vazquez R 2004. Effect of culture parameters on the degradation of hydrolyzable tannin extracted from cascalote by Aspergillus niger.Bulletin of Environmental Contamination and Toxicology,73(1): 45-52.SPSS 2013. IBM SPSS Statistics 22.0 for Windows. Armonk, NY.
  • Sudha ML, Baskaran V, Leelavathi K 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.Food Chemistry, 104(2): 686-692.
  • TSE 2008. Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95; TS ISO 21527-2: 2008, https://www.iso.org/standard/38276.html.
  • Vendruscolo F, Albuquerque PM, Streit F, Esposito E, Ninow JL 2008. Apple pomace: A versatile substrate for biotechnological applications.Critical Reviwers inBiotechnology, 28(1): 1-12.
  • Villas-Boas SG, Esposito E, De Mendonca MM 2003. Bioconversion of apple pomace into a nutritionally enriched substrate by Candida utilis and Pleurotus ostreatus.World Journal of Microbiology and Biotechnology, 19(5): 461-467.
  • Wang XP, Zhang WY 1999. Study on the determination and utilization of the pectin in haw.Quarterly of Forest By-Product and Speciality in China.9, 13-14.
  • Yasar S, Tosun R 2018a.Pleurotus ostreatus and Phanerochaete chrysosporium fermentation improved the nutritional, enzymatic and antioxidant qualities of tomato pomace.I. International Iğdir Congress on Multidisciplinary Studies. 6-7 November 2018, Iğdır.
  • Yasar S, Tosun R 2018b.Predicting chemical, enzymatic and nutritional properties of fermented barley (Hordeum vulgare L.) by second derivate spectra analysis from attenuated total reflectance-Fourier transform infrared data and its nutritional value in Japanesequails.Archives of Animal Nutrition, 72(5):407-423.
  • Yasar S, Tosun R, Baran B 2018. Value-added novel products obtaıned from whole cereal flours fermented in an optımısed solıd state process usıng Lactobacıllus Salıvarıus subsp. salıcınıusrogosa et al. (Dsm 20555).Zeugma I. International Congress on Multidisciplinary Studies, 13-16 September 2018, Gaziantep.
  • Zheng ZX, Shetty K 2000. Solid state production of polygalacturonase by Lentinusedodes using fruit processing wastes.Process Biochemistry,35(8): 825-830.
  • Zhong-Tao S, Lin-Mao T, Cheng L,Jin-Hua D 2009. Bioconversion of apple pomace into a multi enzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation.Electronic Journal of Biotechnology, 12(1): 1-9.

Nutritional Enrichment of Apple Pomace by Fungal Fermentations

Year 2020, Volume: 23 Issue: 3, 781 - 787, 30.06.2020

Ramazan Tosun , Sulhattin Yaşar

https://doi.org/10.18016/ksutarimdoga.vi.629326
Cited By: 2

Abstract

This study tested
effects of optimised fungal fermentation conditions on nutritional enrichments
of apple pomace. Three fermentation experiments were conducted by using 2.5x106
spores of Pleurotus ostreatus (P. ostreatus), 2.5x106 spores of Phanerochaete
chrysosporium (P. chrysosporium) and without microorganisms per g substrate,
respectively, for 0, 7, 14 and 21 days using a pilot bioreactor. At the end of
each incubation period, 3 steril sample were analysed to determine microbial
growth, pH and nutrient contents levels. The results indicated significantly
increased crude ash and protein contents (P<0.05) as well as decreased crude
fiber and reducing sugar contents of apple pomace by both fungal microorganisms
(P<0.05). Crude fat content increased by P. ostreatus fermentation while P.
chrysosporium fermentation reduced crude fat content (P<0.05). Tannin
content reduced at all fermentation periods by P. ostreatus while P.
chrysosporium fermentation increased tannin content (P<0.05). Pectin increased by both fungal fermentations,
but the effect of P. ostreatus was greater
(P<0.05). It
was concluded that fungal fermentations caused to remarkable improvements of
apple pomace in nutritional properties, which could of high importance in
animal nutrition. 

Keywords

Animal Nutrition Apple Pomace Fungal Fermentation Pleurotus ostreatus Phanerochaete chrysosporium

Supporting Institution

TÜRKİYE BİLİMSEL VE TEKNOLOJİK ARAŞTIRMA KURUMU (TÜBİTAK)

Project Number

2140629

Thanks

Many thanks to TÜBİTAK, Turkey VHAG 1001 (2140629 project number) for finacial support to conduct these experiments.

References

  • Ajila CM, Brar SK, Verma M, Tyagi RD, Valéro JR 2011. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants. Food Chemistry, 126(3): 1071-1080.
  • Ajila CM, Sarma SJ, Brar SK, Godbout S, Cote M, Guay F, Verma M, Valero JR 2015. Fermented apple pomace as a feed additive to enhance growth performance of growing pigs and its effects on emissions. Agrıculture, 5(2): 313-329.
  • Albuquerque P, Koch M, Trossini F, Esposito TGE, Ninow JL 2006. Production of Rhizopus oligosporus protein by solid state fermentation of apple pomace.Brazilian Archives of Biology and Technology, 49, 91-100.
  • Altop A, Coskun I, Filik G, Kucukgul A, Bekiroglu YG, Cayan H, Gungor E, Sahin A, Erener G 2018. Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains.Ciencia a Investigacion Agrarıa,45 (2):220-230.
  • AOAC 2005. Official Methods of Analysis.18th ed., https://www.aoac.org/AOAC_Prod_Imis/AOAC_Member/Default.aspx?WebsiteKey=2e25ab5a-1f6d-4d78-a498-19b9763d11b4&hkey=8fc2171a-6051-4e64-a928-5c47dfa25797.
  • Chemesova II, Chizhikov DV 2004. Determination of tannin content in rhizomes of Comarum palustre L. and its tincture by spectrophotometric method.Rastitel'nye Resursy, 40, 122-130.
  • FAO 2018. Food and Agricultural Organization of the United Nations, http://www.fao.org/faostat/en/#home.
  • Janssen WMMA 1989. European Table of Energy Values for Poultry Feedstuffs.(Spelderholt Institute for Poultry Research and Information Services), 104.
  • Joshi VK, Devender A 2006. Solid state fermentation of apple pomace for the production of value added products.Natural Product Radiance,5(4): 289-296.
  • Joshi VK, Parmar M, Rana NS 2006. Pectin esterase production from apple pomace in solid-state and submerged fermentations.Food Technology and Biotechnology,44(2): 253-256.
  • Karakurt Y, Güvercin D, Önder S, Çelik C, Tosun R, Baran B, Yaşar S 2019. Chemical, enzymatic, and antioxidant enrichments of full-fat soybean and sunflower meal by Bacillus subtilis (ATCC® 6633™) fermentation using a solid-state bioreactor.Turkish Journal of Veterinary and Animal Sciences,43(1):82-93.
  • Krishna CH 2005. Solid-state fermentation systems-an overview.Critical Reviews in Biotechnology,25(1-2): 1-30.
  • Kurt S, Buyukalaca S 2010. Yield performances and changes in enzyme activities of Pleurotus spp. (P. ostreatus and P. sajor-caju) cultivated on different agricultural wastes. Bioresource Technology, 101(9): 3164-3169.
  • Lateef A, Oloke JK, Kana EBG, Oyeniyi SO, Onifade OR, Oyeleye AO, Oladosu OC, Oyelami AO 2008. Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities.World Jornal of Microbiology and Biotechnology,24(10): 2369–2374.
  • Madrare RR, Bedrinana RP, Valles BS 2017. Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts.Food Science and Technology, 79,27-33.
  • Ruiz-Aguilar GM, Rios-Leal E, Tomasini-Campocosio A, Veloz-Rodriguez R, Barajas-Aceves M, Rodriguez-Vazquez R 2004. Effect of culture parameters on the degradation of hydrolyzable tannin extracted from cascalote by Aspergillus niger.Bulletin of Environmental Contamination and Toxicology,73(1): 45-52.SPSS 2013. IBM SPSS Statistics 22.0 for Windows. Armonk, NY.
  • Sudha ML, Baskaran V, Leelavathi K 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.Food Chemistry, 104(2): 686-692.
  • TSE 2008. Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95; TS ISO 21527-2: 2008, https://www.iso.org/standard/38276.html.
  • Vendruscolo F, Albuquerque PM, Streit F, Esposito E, Ninow JL 2008. Apple pomace: A versatile substrate for biotechnological applications.Critical Reviwers inBiotechnology, 28(1): 1-12.
  • Villas-Boas SG, Esposito E, De Mendonca MM 2003. Bioconversion of apple pomace into a nutritionally enriched substrate by Candida utilis and Pleurotus ostreatus.World Journal of Microbiology and Biotechnology, 19(5): 461-467.
  • Wang XP, Zhang WY 1999. Study on the determination and utilization of the pectin in haw.Quarterly of Forest By-Product and Speciality in China.9, 13-14.
  • Yasar S, Tosun R 2018a.Pleurotus ostreatus and Phanerochaete chrysosporium fermentation improved the nutritional, enzymatic and antioxidant qualities of tomato pomace.I. International Iğdir Congress on Multidisciplinary Studies. 6-7 November 2018, Iğdır.
  • Yasar S, Tosun R 2018b.Predicting chemical, enzymatic and nutritional properties of fermented barley (Hordeum vulgare L.) by second derivate spectra analysis from attenuated total reflectance-Fourier transform infrared data and its nutritional value in Japanesequails.Archives of Animal Nutrition, 72(5):407-423.
  • Yasar S, Tosun R, Baran B 2018. Value-added novel products obtaıned from whole cereal flours fermented in an optımısed solıd state process usıng Lactobacıllus Salıvarıus subsp. salıcınıusrogosa et al. (Dsm 20555).Zeugma I. International Congress on Multidisciplinary Studies, 13-16 September 2018, Gaziantep.
  • Zheng ZX, Shetty K 2000. Solid state production of polygalacturonase by Lentinusedodes using fruit processing wastes.Process Biochemistry,35(8): 825-830.
  • Zhong-Tao S, Lin-Mao T, Cheng L,Jin-Hua D 2009. Bioconversion of apple pomace into a multi enzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation.Electronic Journal of Biotechnology, 12(1): 1-9.
There are 26 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Ramazan Tosun 0000-0002-8209-6362

Sulhattin Yaşar 0000-0001-9334-1303

Project Number 2140629
Publication Date June 30, 2020
Submission Date October 4, 2019
Acceptance Date February 6, 2020
Published in Issue Year 2020 Volume: 23 Issue: 3

Cite

APA Tosun, R., & Yaşar, S. (2020). Nutritional Enrichment of Apple Pomace by Fungal Fermentations. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(3), 781-787. https://doi.org/10.18016/ksutarimdoga.vi.629326

Cited By

Fermented Apple Pomace Improves Plasma Biochemical and Antioxidant Indicators and Fecal Microbiota of Weaned Pigs
Agriculture
https://doi.org/10.3390/agriculture12101603
Fungal Fermantasyonu ile Elma ve Domates Posasının Besleme Değerinin Artırılması
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
https://doi.org/10.21597/jist.797493
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