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Improving of Nutritional Value of Wheat Bran Subjected to Solid State Fermentation with Pomegranate Peel and Whey

Year 2023, Volume: 26 Issue: 4, 919 - 926, 31.08.2023

Röyale Ahmadova , Ş.canan Bölükbaşı

https://doi.org/10.18016/ksutarimdoga.vi.1216199

Abstract

In this study, it is aimed to improve the nutrient value of the wheat bran (WB) subjected to solid state fermentation with pomegranate peel (PP) and whey (W). In the study, 0, 0.5, 1, 1.5 and 2 g pomegranate peels were added to the wheat bran, respectively, to make it up to 100 grams, and whey was used to ensure fermentation. Experiment was conducted on six treatment groups such as WB + TW (tap water) “the first group”, WB + 0% PP +W “the second group”, WB + 0.5% PP+ W “the third group”, WB + 1% PP + W “the fourth group”, WB + 1.5% PP + W “the fifth group” and WB + 2% PP + W “the sixth group”. Prepared feed samples were placed in Erlenmeyer flasks, 120 mL of tap water was added to the first group and the same amount of whey was added to the other groups and mixed. Eight replications were prepared for each sample. Four of the erlenmayers prepared for each group were drained without being fermented and dried at room temperature. The remaining erlenmayers were fermented in 32 °C ± 2 for 48 hours. Weende analyses, phytic acid ratios, phytase activities, antioxidant activities and yeast numbers of fermented and non-fermented feeds were determined in present study.As a result, it was found that fermented wheat bran had a significant increase in yeast content, antioxidant activity, crude protein and crude ash ratios, phytase activity, and a decrease in ether extract and phytic acid ratios.

Keywords

Antioxidant Crude protein Nutritive value Phytase activity Yeast

References

  • Akbulut, G.,Yıldız,Atilla.,& Yalınca,R. (2010). Nar: Bileşimi ve Potansiyel Sağlık Etkileri, Kafkas Üniversitesi Fen Bililimleri Enstitüsü Dergisi, 3(2), 53-64.
  • Baran, B. (2017). Arpa, Yulaf Ve Buğdayın Lactobacıllus Salıvarıus Kullanılarak Katı Faz Fermantasyon İle Besin Madde Bileşiminin Zenginleştirilmesi. (Tez No: 472354) [Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Zootekni Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Bhanja, D. T., & Kuhad, R.C. (2014). Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions, Letter Applied Microbiology, 59(5), 493-499. doi:http://dx.doi.org/10.1111/lam.12300.
  • Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 26, 1199–1200.
  • Bölükbaşı Aktaş, Ş.C., Dumlu, B. ve Ahmadova, R. (2019). Katı faz fermentasyonu ile arpanın besin değerinin iyileştirilmesi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 14(3), 315-323.,Doi: 10.17094 (Yayın No: 5835038)
  • Carlson, D., & Poulsen, H.D.(2003). Phytate degradation in soaked and fermented liquid feed—effect of diet, time of soaking, heat treatment, phytase activity, pH and temperature. Animal Feed Science and Technology. 103 (2003), 141–154.
  • Cingöz, A., Akpınar, Ö., & Sayaslan, A. (2017). Farklı kepek fraksiyonlarının fonksiyonel özellikleri ve hamur reolojik özelliklerine etkisi. Journal of Agricultural Faculty of Gaziosmanpasa University. 34 (3), 128-138.
  • Demir, M. K., (2011). Effects of cheese and yoghurt dairy by-products on some properties of bread, 4 th ınternational congress on food and nutrition together with 3rd SAFE Consortium International Congress on Food Safety, İstanbul , Türkiye, 12-14 October,.
  • Düzgüneş, O., T. Kesici, & F. Gürbüz. (1983). Statistical Methods I. Ankara Universty, Agriculturel Faculty No: 861, 229 sy
  • Ersoy, M. & Uysal, H., (2002). Süttozu, peyniraltı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma I. Bazı Kimyasal Özellikler, Ege Üniversitesi Ziraat Fakültesi Dergisi, 39 (3), 64-71.
  • Frias, J., Song, Y.S., Cristina, E.G., & De Mejia, E.G. (2008). Conception v.v, ımmunoreactivity and amino acid content of fermented soybean Products. Journal of Agriculturel and Food Chemistry, 56, 99-105.
  • Halkman, K. (2007). Gıdaların Mikrobiyolojik Analizi. Orlab On-Line Mikrobiyoloji Dergisi, 05, 2-6.
  • Hassaan, M. S., Soltan, M. A., & Abdel-Moez, A.M. (2015). Nutritive value of soybean meal after solid state fermentation with Saccharomyces cerevisiae for Nile tilapia, Oreochromis niloticus. Animal Feed Science and Technology, 201, 89–98.
  • Iluyemi, F.B., Hanafi, M.M., Radziah, O., & Kamarudin, M.S. (2006). Fungal solid state culture of palm kernel cake. Bioresource Technology Journal, 97, 477-482.
  • Joseph, I., Paul, R.R., & Bhatnagar, D. (2008). Effect of solid state fermentation on nutrient composition of selected feed ingredients. Indian Journal of Fisheries, 55(4), 327-332.
  • Kumar, A., & Duhan, J.S. (2011). Production and characterization of amylase enzyme isolated from aspergillus niger mtcc-104 employing solid state fermentation. International Journal of Pharma and BioSciences, 2(3), 250-258.
  • Kutlu, H.R. (2008). Yem Değerlendirme ve Analiz Yöntemleri. Çukurova Üniversitesi Ziraat Fakültesi Zootekni Bölümü, Ders Notu, 65 sy, Adana.
  • Lateef, A., Oloke, J.K., Gueguim Kana, E.B., Oyeniyi, S.O., Onifade, O.R., Oyeleye, A.O., Oladosu, O.C., & Oyelami, A.O. (2008). Improving the quality of agro-wastes by solid-state fermentation: Enhanced antioxidant activities and nutritional qualities. World journal of microbiology & biotechnology, 24, 2369-2374.
  • Machida, M., & Gomi, K. (2010). Aspergillus: Molecular Biology and Genomics, Caister Academic Press, p,238.
  • Martins, S., S.I. Mussatto., G. Martínez-Avila, J., Montañez-Saenz, Aguilar, C.N., & Teixeira, J. A. (2011). Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review, Biotechnology Advances, 29, 365–373.
  • Mathot, P., Debevere, C., Walhain, P., Baudart, E., Théwis, A., & Brakel, J. (1992). Composition and nutritive value for rats of Aspergillus niger solid fermented barley. Animal Feed Science and Technology, 39(3–4), 227-237.
  • Mete, H. (2012). Peyniraltı Suyunun Ekmekçilikte Değerlendirilmesi ve Ekonomik Önemi, Tekirdağ S.M.M.M. Odası Sosyal Bilimler Dergisi, 1,06.
  • Moore, J., Cheng, Z., Hao, J., Guo, G., Guo-Liu, J., Lin, C., & Yu, L. (2007). Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of Agriculturel and Food Chemistry, 55, 10173-10182.
  • Morris, E.R. & Ellis, R. (1980). Bioavailability to rats of ıron and zinc in wheat bran: response to low-phytate bran and effect of the phytate/zinc molar ratio. The Journal of Nutrition, 110, 10, 2000–2010.
  • Näsi, M., Helander, E., & Partanen, K. (1995). Availability for growing pigs of minerals and protein of high phytate barley–rapeseed meal diet treated with Aspergillus niger phytase or soaked with whey. Animal Feed Science and Technology, 56, 83–98.
  • Özen, A.E., & Kılıç, M. (2007). Peyniraltı suyundan elde edilen serum proteinlerinin fonksiyonel özellikleri. Gıda Teknolojileri Elektronik Dergisi, (3), 45-49.
  • Özen,N., Haşimoğlu, S., Çakır, A., & Aksoy, A. (2012). Yemler Bilgisi ve Yem Teknolojisi, Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları no:50,ss 258, Erzurum.
  • Pamir,M.H. (1985). Fermantasyon Mikrobiyolojisi, Ankara Üniversitesi Ziraat Fakültesi Yayınları no 936, ss 267, Ankara.
  • Pandey, A., Bogar, B., Szakacs, G., Linden, J.C., & Tengerdy, R.P. (2008). Optimization of phytase production by solid substrate fermentation. Current Developments in Solid-state Fermentation, 33, 183-189.
  • Pandey, A., Soccol, C.R., & Mitchell, D. (2000). New developments in solid state fermentation: 1- Bioprocesses and products. Process Biocemistry, 35,1153-1169.
  • Raheja, R.K., Kaur, C., Singh, A., & Batia, I. S. (1973). New colorimetrik method fort he quantitative of phospholipids without aid digestion. Journal of LipidResearch, 14,695.
  • Rajesh N., Imelda-Joseph , & Paul Raj, R. (2010). Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry. Waste Management 30, 2223–2227.
  • Rashad, M.M., Mahmoud, A.E., Abdou, H.M., & Nooman, M.U. (2011). Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue. African Journal of Biotechnology, 10(28), 5504-5513.
  • Safari, O.M., Farhangi, C., Carter, B., Yakhchali, S., Bai, M., & Sangatash, M. (2012). Study on the effect of solid state fermentation with aspergillus niger on antinutritional factors of canola protein concentrate with aim of using in the diet of rainbow trout (oncorhynchus mykiss). The proceedings of the 1th International and the 4th National Congress on Recycling of Organic Waste in Agriculture, 26–27 Isfahan, Iran, p:1-12.
  • Sarıca,Ş. (2011). Nar suyu yan ürünlerinin hayvan beslemede kullanım olanakları, Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 28(2), 97-101.
  • Shi, C., Zhang, Y., Lu, Z., & Wang, Y. (2017). Solid-state fermentation of corn- soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value. Journal of Animal Science and Biotechnology, 8,50.
  • Tapati, B.D., & Kuhad, R.C. (2014). Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012. Biotechnology Reports , 4, 120–127.
  • Tosun, R. (2017). Fungal Mikroorganizmalar İle Katı-Faz Fermentasyonuna Tabi Tutulan Elma Ve Domates Posasının Besin Madde Bileşiminin Kanatlı Hayvanlar İçin Yarayışlı Hale Getirilmesi. (Tez No: 475165) [Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Zootekni Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Tran, G., & Sauvant, D. (2004). Chemical data and nutritional value. Pages 1724 in D. Sauvant, J. M. Perez, and G. Tran, eds. Tables of composition and nutritional value of feed materials: Pigs, poultry, cattle, sheep, goats, rabbits, horses, fish. 2nd ed. Wageningen Academic Publishers, Wageningen, the Netherlands and INRA Editions, Versailles, France.
  • Yaşar, S. (2014). Etlik civciv ve piliçlerde buğday, arpa ve yulaf dane yemlerinin peynir suyu ve narenciye posası ile fermentasyona uğratılarak besleme değerlerinin artırılmasına yönelik çalışmalar. TÜBİTAK Proje Raporu. Proje Kodu: 1002, Proje No: 113O201
  • Zarei, M., Azizi, M., & Zeinolabedin, B. S. (2011). Evaluation of physicochemical characteristics of pomegranate (Punica granatum l.) fruit during ripening. Fruits, 66, 121-129.
  • Zhang, S.T., Shi, Y., Zhang, S., Shang, W., Gao, X., & Wang, H. (2014). Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation. Food Control , 41, 1-6.
  • Zhang, A. R., Wei, M., Yan, L., Zhou, G. L., Li, Y., Wang, H.M., Yang, Y.Y., Yin, W., Guo, J.Q., Cai, X.H., Li, J.H., Zhou, H., Liangy, Y.X. (2022). Effects of feeding solid-state fermented wheat bran on growth performance and nutrient digestibility in broiler chickens. Poult Sci,101, 102402.
  • Zhao, H.M., Guo, X.N., Zhu, K.X. (2017). Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food chem, 217,28-36.

Nar Kabuğu ve Peynir Altı Suyu ile Katı Faz Fermantasonuna Tabi Tutulan Buğday Kepeğinin Besin Değerinin İyileştirilmesi

Year 2023, Volume: 26 Issue: 4, 919 - 926, 31.08.2023

Röyale Ahmadova , Ş.canan Bölükbaşı

https://doi.org/10.18016/ksutarimdoga.vi.1216199

Abstract

Bu çalışmada, nar kabuğu (NK) ve peynir altı suyu (PAS) ile katı hal fermantasyonuna tabi tutulan buğday kepeğinin (BK) besin değerinin arttırılması amaçlanmıştır. Çalışmada, buğday kepeğine sırasıyla 0, 0,5, 1, 1,5 ve 2 gr nar kabuğu ilave edilerek 100 grama tamamlanmış ve fermantasyonu sağlamak için peynir altı suyu kullanılmıştır. Denemede BK + MS (musluk suyu), BK + %0 NK+PAS, BK + %0,5 NK+PAS, BK + %1 NK + PAS, BK + %1,5 NK + PAS ve BK + %2 NK + PAS olmak üzere altı grup oluşturulmuştur. Hazırlanan yem örnekleri Erlenmayerlere konularak birinci gruba 120 ml musluk suyu, diğer gruplara aynı miktarda peynir altı suyu ilave edilerek karıştırılmıştır. Her yem örneği için sekiz tekerrür olarak hazırlanmıştır. Her grup için hazırlanan erlenmayerlerden dördü fermente edilmeden boşaltılarak oda sıcaklığında kurutulmuştur. Kalan erlenmayerler 32 0C±2'de 48 saat fermente edilmiştir. Bu çalışmada fermente ve fermente olmayan yemlerin weende analizleri, fitik asit oranları, fitaz aktiviteleri, antioksidan aktiviteleri ve maya sayıları belirlenmiştir. Çalışma sonucunda fermente buğday kepeğinin maya içeriği, antioksidan aktivite, ham protein ve ham kül oranları, fitaz aktivitesinde önemli artış, eter ekstraktı ve fitik asit oranlarında ise azalma olduğu belirlenmiştir.

Keywords

Antioksidan Besin değeri Ham protein Katı faz fermantasyonu Maya

References

  • Akbulut, G.,Yıldız,Atilla.,& Yalınca,R. (2010). Nar: Bileşimi ve Potansiyel Sağlık Etkileri, Kafkas Üniversitesi Fen Bililimleri Enstitüsü Dergisi, 3(2), 53-64.
  • Baran, B. (2017). Arpa, Yulaf Ve Buğdayın Lactobacıllus Salıvarıus Kullanılarak Katı Faz Fermantasyon İle Besin Madde Bileşiminin Zenginleştirilmesi. (Tez No: 472354) [Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Zootekni Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Bhanja, D. T., & Kuhad, R.C. (2014). Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions, Letter Applied Microbiology, 59(5), 493-499. doi:http://dx.doi.org/10.1111/lam.12300.
  • Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 26, 1199–1200.
  • Bölükbaşı Aktaş, Ş.C., Dumlu, B. ve Ahmadova, R. (2019). Katı faz fermentasyonu ile arpanın besin değerinin iyileştirilmesi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 14(3), 315-323.,Doi: 10.17094 (Yayın No: 5835038)
  • Carlson, D., & Poulsen, H.D.(2003). Phytate degradation in soaked and fermented liquid feed—effect of diet, time of soaking, heat treatment, phytase activity, pH and temperature. Animal Feed Science and Technology. 103 (2003), 141–154.
  • Cingöz, A., Akpınar, Ö., & Sayaslan, A. (2017). Farklı kepek fraksiyonlarının fonksiyonel özellikleri ve hamur reolojik özelliklerine etkisi. Journal of Agricultural Faculty of Gaziosmanpasa University. 34 (3), 128-138.
  • Demir, M. K., (2011). Effects of cheese and yoghurt dairy by-products on some properties of bread, 4 th ınternational congress on food and nutrition together with 3rd SAFE Consortium International Congress on Food Safety, İstanbul , Türkiye, 12-14 October,.
  • Düzgüneş, O., T. Kesici, & F. Gürbüz. (1983). Statistical Methods I. Ankara Universty, Agriculturel Faculty No: 861, 229 sy
  • Ersoy, M. & Uysal, H., (2002). Süttozu, peyniraltı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma I. Bazı Kimyasal Özellikler, Ege Üniversitesi Ziraat Fakültesi Dergisi, 39 (3), 64-71.
  • Frias, J., Song, Y.S., Cristina, E.G., & De Mejia, E.G. (2008). Conception v.v, ımmunoreactivity and amino acid content of fermented soybean Products. Journal of Agriculturel and Food Chemistry, 56, 99-105.
  • Halkman, K. (2007). Gıdaların Mikrobiyolojik Analizi. Orlab On-Line Mikrobiyoloji Dergisi, 05, 2-6.
  • Hassaan, M. S., Soltan, M. A., & Abdel-Moez, A.M. (2015). Nutritive value of soybean meal after solid state fermentation with Saccharomyces cerevisiae for Nile tilapia, Oreochromis niloticus. Animal Feed Science and Technology, 201, 89–98.
  • Iluyemi, F.B., Hanafi, M.M., Radziah, O., & Kamarudin, M.S. (2006). Fungal solid state culture of palm kernel cake. Bioresource Technology Journal, 97, 477-482.
  • Joseph, I., Paul, R.R., & Bhatnagar, D. (2008). Effect of solid state fermentation on nutrient composition of selected feed ingredients. Indian Journal of Fisheries, 55(4), 327-332.
  • Kumar, A., & Duhan, J.S. (2011). Production and characterization of amylase enzyme isolated from aspergillus niger mtcc-104 employing solid state fermentation. International Journal of Pharma and BioSciences, 2(3), 250-258.
  • Kutlu, H.R. (2008). Yem Değerlendirme ve Analiz Yöntemleri. Çukurova Üniversitesi Ziraat Fakültesi Zootekni Bölümü, Ders Notu, 65 sy, Adana.
  • Lateef, A., Oloke, J.K., Gueguim Kana, E.B., Oyeniyi, S.O., Onifade, O.R., Oyeleye, A.O., Oladosu, O.C., & Oyelami, A.O. (2008). Improving the quality of agro-wastes by solid-state fermentation: Enhanced antioxidant activities and nutritional qualities. World journal of microbiology & biotechnology, 24, 2369-2374.
  • Machida, M., & Gomi, K. (2010). Aspergillus: Molecular Biology and Genomics, Caister Academic Press, p,238.
  • Martins, S., S.I. Mussatto., G. Martínez-Avila, J., Montañez-Saenz, Aguilar, C.N., & Teixeira, J. A. (2011). Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review, Biotechnology Advances, 29, 365–373.
  • Mathot, P., Debevere, C., Walhain, P., Baudart, E., Théwis, A., & Brakel, J. (1992). Composition and nutritive value for rats of Aspergillus niger solid fermented barley. Animal Feed Science and Technology, 39(3–4), 227-237.
  • Mete, H. (2012). Peyniraltı Suyunun Ekmekçilikte Değerlendirilmesi ve Ekonomik Önemi, Tekirdağ S.M.M.M. Odası Sosyal Bilimler Dergisi, 1,06.
  • Moore, J., Cheng, Z., Hao, J., Guo, G., Guo-Liu, J., Lin, C., & Yu, L. (2007). Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of Agriculturel and Food Chemistry, 55, 10173-10182.
  • Morris, E.R. & Ellis, R. (1980). Bioavailability to rats of ıron and zinc in wheat bran: response to low-phytate bran and effect of the phytate/zinc molar ratio. The Journal of Nutrition, 110, 10, 2000–2010.
  • Näsi, M., Helander, E., & Partanen, K. (1995). Availability for growing pigs of minerals and protein of high phytate barley–rapeseed meal diet treated with Aspergillus niger phytase or soaked with whey. Animal Feed Science and Technology, 56, 83–98.
  • Özen, A.E., & Kılıç, M. (2007). Peyniraltı suyundan elde edilen serum proteinlerinin fonksiyonel özellikleri. Gıda Teknolojileri Elektronik Dergisi, (3), 45-49.
  • Özen,N., Haşimoğlu, S., Çakır, A., & Aksoy, A. (2012). Yemler Bilgisi ve Yem Teknolojisi, Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları no:50,ss 258, Erzurum.
  • Pamir,M.H. (1985). Fermantasyon Mikrobiyolojisi, Ankara Üniversitesi Ziraat Fakültesi Yayınları no 936, ss 267, Ankara.
  • Pandey, A., Bogar, B., Szakacs, G., Linden, J.C., & Tengerdy, R.P. (2008). Optimization of phytase production by solid substrate fermentation. Current Developments in Solid-state Fermentation, 33, 183-189.
  • Pandey, A., Soccol, C.R., & Mitchell, D. (2000). New developments in solid state fermentation: 1- Bioprocesses and products. Process Biocemistry, 35,1153-1169.
  • Raheja, R.K., Kaur, C., Singh, A., & Batia, I. S. (1973). New colorimetrik method fort he quantitative of phospholipids without aid digestion. Journal of LipidResearch, 14,695.
  • Rajesh N., Imelda-Joseph , & Paul Raj, R. (2010). Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry. Waste Management 30, 2223–2227.
  • Rashad, M.M., Mahmoud, A.E., Abdou, H.M., & Nooman, M.U. (2011). Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue. African Journal of Biotechnology, 10(28), 5504-5513.
  • Safari, O.M., Farhangi, C., Carter, B., Yakhchali, S., Bai, M., & Sangatash, M. (2012). Study on the effect of solid state fermentation with aspergillus niger on antinutritional factors of canola protein concentrate with aim of using in the diet of rainbow trout (oncorhynchus mykiss). The proceedings of the 1th International and the 4th National Congress on Recycling of Organic Waste in Agriculture, 26–27 Isfahan, Iran, p:1-12.
  • Sarıca,Ş. (2011). Nar suyu yan ürünlerinin hayvan beslemede kullanım olanakları, Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 28(2), 97-101.
  • Shi, C., Zhang, Y., Lu, Z., & Wang, Y. (2017). Solid-state fermentation of corn- soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value. Journal of Animal Science and Biotechnology, 8,50.
  • Tapati, B.D., & Kuhad, R.C. (2014). Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012. Biotechnology Reports , 4, 120–127.
  • Tosun, R. (2017). Fungal Mikroorganizmalar İle Katı-Faz Fermentasyonuna Tabi Tutulan Elma Ve Domates Posasının Besin Madde Bileşiminin Kanatlı Hayvanlar İçin Yarayışlı Hale Getirilmesi. (Tez No: 475165) [Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Zootekni Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Tran, G., & Sauvant, D. (2004). Chemical data and nutritional value. Pages 1724 in D. Sauvant, J. M. Perez, and G. Tran, eds. Tables of composition and nutritional value of feed materials: Pigs, poultry, cattle, sheep, goats, rabbits, horses, fish. 2nd ed. Wageningen Academic Publishers, Wageningen, the Netherlands and INRA Editions, Versailles, France.
  • Yaşar, S. (2014). Etlik civciv ve piliçlerde buğday, arpa ve yulaf dane yemlerinin peynir suyu ve narenciye posası ile fermentasyona uğratılarak besleme değerlerinin artırılmasına yönelik çalışmalar. TÜBİTAK Proje Raporu. Proje Kodu: 1002, Proje No: 113O201
  • Zarei, M., Azizi, M., & Zeinolabedin, B. S. (2011). Evaluation of physicochemical characteristics of pomegranate (Punica granatum l.) fruit during ripening. Fruits, 66, 121-129.
  • Zhang, S.T., Shi, Y., Zhang, S., Shang, W., Gao, X., & Wang, H. (2014). Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation. Food Control , 41, 1-6.
  • Zhang, A. R., Wei, M., Yan, L., Zhou, G. L., Li, Y., Wang, H.M., Yang, Y.Y., Yin, W., Guo, J.Q., Cai, X.H., Li, J.H., Zhou, H., Liangy, Y.X. (2022). Effects of feeding solid-state fermented wheat bran on growth performance and nutrient digestibility in broiler chickens. Poult Sci,101, 102402.
  • Zhao, H.M., Guo, X.N., Zhu, K.X. (2017). Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food chem, 217,28-36.
There are 44 citations in total.

Details

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

Röyale Ahmadova 0000-0002-6547-2872

Ş.canan Bölükbaşı 0000-0003-1153-3489

Early Pub Date May 15, 2023
Publication Date August 31, 2023
Submission Date December 8, 2022
Acceptance Date February 10, 2023
Published in Issue Year 2023Volume: 26 Issue: 4

Cite

APA Ahmadova, R., & Bölükbaşı, Ş. (2023). Improving of Nutritional Value of Wheat Bran Subjected to Solid State Fermentation with Pomegranate Peel and Whey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(4), 919-926. https://doi.org/10.18016/ksutarimdoga.vi.1216199
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KSU Journal of Agriculture and Nature

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