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

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

Öz

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.

Anahtar Kelimeler

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

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 2020 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

AMA

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

Chicago

Yasar, Sulhattin, ve 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 (01 Nisan 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 ve R. Tosun, “Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation”, Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, c. 23, sy 2, ss. 527–535, Nis. 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 (01 Nisan 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. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 2020;23:527–535.

MLA

Yasar, Sulhattin, ve Ramazan Tosun. “Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, c. 23, sy 2, Nisan 2020, ss. 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. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 01 Nisan 2020;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

Öz

Anahtar Kelimeler

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

Öz

Anahtar Kelimeler

Destekleyen Kurum

Proje Numarası

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

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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

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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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Biological Pretreatment of Rice Straw Using Pleurotus ostreatus: Effects on Degradation Kinetics and Physicochemical Characteristics

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

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