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

Öz

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.

Anahtar Kelimeler

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

Destekleyen Kurum

TÜRKİYE BİLİMSEL VE TEKNOLOJİK ARAŞTIRMA KURUMU (TÜBİTAK) VHAG 1001

Proje Numarası

214O629

Teşekkür

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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Sulhattin Yasar
0000-0001-9334-1303
Türkiye

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

Yayımlanma Tarihi

30 Nisan 2020

Gönderilme Tarihi

4 Ekim 2019

Kabul Tarihi

3 Aralık 2019

Yayımlandığı Sayı

Yıl 1970 Cilt: 23 Sayı: 2

DOI

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

IZ

https://izlik.org/JA28EP73US

Kaynak Göster

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

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

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

Öz

Anahtar Kelimeler