Year 2020, Volume 23 , Issue 2, Pages 527 - 535 2020-04-30

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

Sulhattin YASAR [1] , Ramazan TOSUN [2]

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.

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.

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Primary Language en
Subjects Agriculture

Orcid: 0000-0001-9334-1303
Author: Sulhattin YASAR
Country: Turkey

Orcid: 0000-0002-8209-6362
Author: Ramazan TOSUN (Primary Author)
Country: Turkey

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

Application Date : October 4, 2019
Acceptance Date : December 3, 2019
Publication Date : April 30, 2020

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 . DOI: 10.18016/