Year 2020, Volume 23 , Issue 3, Pages 781 - 787 2020-06-30

Fungal Fermantasyonu ile Elma Posasının Besin Madde İçeriğinin Zenginleştirilmesi
Nutritional Enrichment of Apple Pomace by Fungal Fermentations

Ramazan TOSUN [1] , Sulhattin YAŞAR [2]


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. 

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. 

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Primary Language en
Subjects Agriculture
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-8209-6362
Author: Ramazan TOSUN (Primary Author)
Institution: IĞDIR ÜNİVERSİTESİ, IĞDIR ZİRAAT FAKÜLTESİ, ZOOTEKNİ BÖLÜMÜ
Country: Turkey


Orcid: 0000-0001-9334-1303
Author: Sulhattin YAŞAR
Institution: IĞDIR ÜNİVERSİTESİ, IĞDIR ZİRAAT FAKÜLTESİ, ZOOTEKNİ BÖLÜMÜ
Country: Turkey


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.
Dates

Application Date : October 4, 2019
Acceptance Date : February 6, 2020
Publication Date : June 30, 2020

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 . DOI: 10.18016/ksutarimdoga.vi.629326