Nutritional Enrichment of Apple Pomace by Fungal Fermentations

Ramazan Tosun; Sulhattin Yaşar

doi:10.18016/ksutarimdoga.vi.629326

TR EN

Fungal Fermantasyonu ile Elma Posasının Besin Madde İçeriğinin Zenginleştirilmesi

Öz

Bu çalışmada, elma posasının optimum koşullarda fungal fermentasyonuna tabi tutularak besin madde içeriğinin zenginleştirilmesi amaçlanmıştır. Pilot bir biyoreaktör kullanılarak elma posası, mikroorganizma kullanılmadan, 2,5x10⁶spor g^-1Pleurotus ostreatus ve 2,5x10⁶spor 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.

Anahtar Kelimeler

Elma posası,Phanerochaete chrysosporium,Pleurotus ostreatus,Fungal Fermantasyonu,Hayvan Besleme

Nutritional Enrichment of Apple Pomace by Fungal Fermentations

Abstract

This study tested effects of optimised fungal fermentation conditions on nutritional enrichments of apple pomace. Three fermentation experiments were conducted by using 2.5x10⁶spores 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.

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Ramazan Tosun ^*
0000-0002-8209-6362
Türkiye

Sulhattin Yaşar
0000-0001-9334-1303
Türkiye

Publication Date

June 30, 2020

Submission Date

October 4, 2019

Acceptance Date

February 6, 2020

Published in Issue

Year 2020 Volume: 23 Number: 3

DOI

https://doi.org/10.18016/ksutarimdoga.vi.629326

IZ

https://izlik.org/JA59SF22JP

Cite

RIS / Bibtex

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

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https://doi.org/10.3390/agriculture12101603

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Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

https://doi.org/10.21597/jist.797493