Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation

Sulhattin Yasar; Ramazan Tosun

doi:10.18016/ksutarimdoga.vi.629347

TR EN

Domates Posasının Pleurotus ostreatus ve Phanerochaete chrysosporium Fermentasyonu ile Besleyici Değerinin Artırılması

Abstract

Bu çalışmada, domates posasını Pleurotus ostreatus (P. ostreatus) ve Phanerochaete chrysosporium (P. chrysosporium) ile fermente ederek besin madde kalitesini artırmak amaçlanmıştır. Domates posası, optimize edilmiş pH (3.50-5.50), sıcaklık (24-28 ^oC), nem içeriği (%68), havalandırma (0.25 L dk^-1) ve karıştırma hızı (10 rpm) koşullarında 21 gün inkubasyona bırakılmıştır. Fungal fermentasyon sonuçlarına göre ham kül içeriği %21-25 oranında ve ham protein içeriği ise %16-30 oranında artmıştır (P<0.05). P. ostreatus ile fermentasyonda, 21. günde ham yağ içeriği %7.22’den %0.29’a önemli derecede azalmıştır (P<0.05). Ancak ham yağ içeriği P. chrysosporium ile yürütülen fermentasyonda artmıştır (%7.22’den %11.62’e kadar artış) (P<0.05). P. chrysosporium ile yürütülen fermentasyonda ham selüloz içeriği yaklaşık %64 oranında azalmıştır (P<0.05). Domates posasının her iki fungal fermentasyonunda da toplam redükte şeker içeriği yaklaşık %30’a kadar düşmüştür (P<0.05). Tanin ve pektin içeriği her iki fungal fermentasyonunda da önemli derecede değişmiştir (P<0.05). Sonuç olarak, fungal fermentasyonu domates posasının besleyici değerinin artmasına, biyolojik olarak fonksiyonel bileşiklerin oluşmasına sebep olmuştur.

Keywords

Phanerochaete chrysosporium,Pleurotus ostreatus,İşlevsel yem,Katı faz fermentasyon,Domates posası

Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation

Abstract

In this study, it was aimed to improve nutrient quality by fermenting tomato pomace with Pleurotus ostreatus (P. ostreatus) and Phanerochaete chrysosporium (P. chrysosporium). Tomato pomace was incubated for 21 days at optimized conditions of pH (3.50-5.50), temperature (24-28 oC), moisture content (68% w w-1), aeration (0,25 L min-1) and stirring rates (10 rpm). Three samples taken at each incubation time were chemically analyzed. The results indicated that fermentation with P. ostreatus and P. chrysosporium significanly increased ash content by 25 and 21%, crude protein content by 16 and 30%, respectively (P<0.05). Fermentation with P. ostreatus decreased ether extract content from 7.22% to 0.29% at 21th day (P<0.05). However, there was an increase of ether extract content with P. chrysosporium fermentation (from 7.22 to 11.62% at 21 day) (P<0.05). Crude fiber of tomato pomace with P. chrysosporium were reduced by 64% (P<0.05). Both fungal fermentations reduced total reducing sugar content by about 30% (P<0.05). Fermentation with P. ostreatus and P. chrysosporium significantly changed tannin and pectin levels (P<0.05). As a result, fungal fermentation caused to nutritionally enriched tomato pomace with added active compounds, and could be used as functional feed in animal nutrition.

Keywords

Functional feed,Phanerochaete chrysosporium,Pleurotus ostreatus,Solid state fermentation,Tomato pomace

Supporting Institution

TÜRKİYE BİLİMSEL VE TEKNOLOJİK ARAŞTIRMA KURUMU (TÜBİTAK) VHAG 1001

Project Number

214O629

Thanks

We gratefullly acknowledged the TUBITAK, Turkey for their financial support of the study (VHAG: 214O629 - 1001 project).

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Sulhattin Yasar
0000-0001-9334-1303
Türkiye

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

Publication Date

April 30, 2020

Submission Date

October 4, 2019

Acceptance Date

December 3, 2019

Published in Issue

Year 2020 Volume: 23 Number: 2

DOI

https://doi.org/10.18016/ksutarimdoga.vi.629347

IZ

https://izlik.org/JA28EP73US

Cite

RIS / Bibtex

APA

Yasar, S., & Tosun, R. (2020). Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(2), 527-535. https://doi.org/10.18016/ksutarimdoga.vi.629347

AMA

1.Yasar S, Tosun R. Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation. KSU J. Agric Nat. 2020;23(2):527-535. doi:10.18016/ksutarimdoga.vi.629347

Chicago

Yasar, Sulhattin, and Ramazan Tosun. 2020. “Improving Nutritional Qualities of Tomato Pomace by Pleurotus Ostreatus and Phanerochaete Chrysosporium Fermentation”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi 23 (2): 527-35. https://doi.org/10.18016/ksutarimdoga.vi.629347.

EndNote

Yasar S, Tosun R (April 1, 2020) Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 23 2 527–535.

IEEE

[1]S. Yasar and R. Tosun, “Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation”, KSU J. Agric Nat., vol. 23, no. 2, pp. 527–535, Apr. 2020, doi: 10.18016/ksutarimdoga.vi.629347.

ISNAD

Yasar, Sulhattin - Tosun, Ramazan. “Improving Nutritional Qualities of Tomato Pomace by Pleurotus Ostreatus and Phanerochaete Chrysosporium Fermentation”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 23/2 (April 1, 2020): 527-535. https://doi.org/10.18016/ksutarimdoga.vi.629347.

JAMA

1.Yasar S, Tosun R. Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation. KSU J. Agric Nat. 2020;23:527–535.

MLA

Yasar, Sulhattin, and Ramazan Tosun. “Improving Nutritional Qualities of Tomato Pomace by Pleurotus Ostreatus and Phanerochaete Chrysosporium Fermentation”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, vol. 23, no. 2, Apr. 2020, pp. 527-35, doi:10.18016/ksutarimdoga.vi.629347.

Vancouver

1.Sulhattin Yasar, Ramazan Tosun. Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation. KSU J. Agric Nat. 2020 Apr. 1;23(2):527-35. doi:10.18016/ksutarimdoga.vi.629347

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Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation

Domates Posasının Pleurotus ostreatus ve Phanerochaete chrysosporium Fermentasyonu ile Besleyici Değerinin Artırılması

Abstract

Keywords

Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation

Abstract

Keywords

Supporting Institution

Project Number

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Effect of ligninolytic axenic and coculture white-rot fungi on rice straw chemical composition and in vitro fermentation characteristics

Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters

Effect of Fungal Fermentation on Enhancement of Nutritional Value and Antioxidant Activity of Defatted Oilseed Meals

Biological depolymerization of lignin using laccase harvested from the autochthonous fungus Schizophyllum commune employing various production methods and its efficacy in augmenting in vitro digestibility in ruminants

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Katı Faz Fermantasyonunun Çayır Otu Besin Madde İçeriği ve Anti-Metanojenik Özelliklerine Etkisi

Aspergillus niger Improves the Nutritional Composition of Apple Pomace by Solid-State Fermentation

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Optimisation of nutritional value, fibre degradation, and microbial diversity in hybrid Pennisetum silage via white-rot fungal fermentation for improved bioresource utilisation

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Dietary tomato ( Solanum lycopersicum L.) pomace modulates growth performance, carcass traits, and meat quality attributes in jumbo quail