Susam tohumunun besin madde kompozisyonunun dört Aspergillus niger suşları kullanılarak gerçekleştirilen katı kültür fermantasyonu ile zenginleştirilmesi

Amaç: Bu çalışma dört A. niger suşu karışımı ile gerçekleştirilen katı kültür fermantasyonunun susam tohumunun besin madde kompozisyonu üzerine etkilerinin araştırılması amacıyla gerçekleştirilmiştir. Materyal ve Yöntem: Katı kültür fermantasyonunda dört farklı Aspergillus niger suşu (ATCC 200344, ATCC 200345, ATCC 201572 ve ATCC 52172) karışımı kullanılmıştır. Katı kültür fermantasyonundan önce susam tohumu otoklav ile 121 °C’de 15 dakika steril edilmiştir. Aspergillus niger gelişimini teşvik etmek amacıyla susam tohumuna besinsel tuz (glucose: urea : (NH4)2SO4: peptone: KH2PO4: MgSO4.7H2O=4: 2: 6: 1: 4: 1) eklenmiştir. Susam tohumu A. niger suşları karışımıyla (1 ml 106 spor/ml’lik süspansiyon/ 100 g) inoküle edilmiş ve 30 °C’de 7 gün inkübe edilmiştir. Susam tohumu ve fermente susam tohumunun ham protein, ham yağ, ham kül, nötr deterjanda çözünmeyen lif, asit deterjanda çözünmeyen lif ve asit deterjanda çözünmeyen lignin düzeyi belirlenmiştir. Araştırma Bulguları: Katı kültür fermantasyonuyla susam tohumunun ham protein (P<0.001) ve ham kül (P<0.01) düzeyi artış göstermiştir. Buna karşın, susam tohumunun ham yağ (P<0.05), selüloz (P<0.001), hemiselüloz (P<0.001), nötr deterjanda çözünmeyen lif (P<0.001), asit deterjanda çözünmeyen lif (P<0.01), ve asit deterjanda çözünmeyen lignin (P<0.05) düzeyi azalmıştır. Sonuç: Çalışmadan elde edilen bulgular A. niger suşlarıyla gerçekleştirilen katı kültür fermantasyonunun susam tohumunun besinsel kompozisyonunu iyileştirebileceğini göstermiştir.

Anahtar Kelimeler:

susam, besinsel zenginleştirme, katı kültür fermantasyonu, fermente yem, Aspergillus niger, Sesamum indicum L.

Enrichment of nutritional composition of sesame seed by solid-state fermentation using four Aspergillus niger strains

Objective: This study was conducted to determine the effect of solid-state fermentation using four different A. niger strains on the nutritional composition of sesame seed. Materials and Methods: The mixture of four different Aspergillus niger strains (ATCC 200344, ATCC 200345, ATCC 201572, and ATCC 52172) was used in the solid-state fermentation. Sesame seed was sterilized at 121 °C for 15 min by autoclave before fermentation. A nutritional salt (glucose: urea: (NH4)2SO4: peptone: KH2PO4: MgSO4.7H2O= 4: 2: 6: 1: 4: 1) was added to sesame seed to support the growth of A. niger strains. Sesame seed was inoculated by the mixture of A. niger strains (at 1 mL of 106 spores/mL for every 100 g) and incubated at 30 °C for seven days. Unfermented and fermented sesame seed were analyzed for determination of the crude protein, ether extract, ash, neutral detergent fiber, acid detergent fiber, and acid detergent lignin content. Results: The crude protein and ash contents of sesame seed were increased (P<0.001 and P<0.01, respectively) by the mixture of A. niger strains. However, solid-state fermentation decreased the ether extract (P<0.05), cellulose (P<0.001), hemicellulose (P<0.001), neutral detergent fiber (P<0.001), acid detergent fiber (P<0.01), and acid detergent lignin (P<0.05) content of sesame seed. Conclusion: The obtained results showed that the nutritional composition of sesame seed can be enriched through solid-state fermentation using a mixture of A. niger strains.

Keywords:

sesame seed, nutritional enrichment, solid-state fermentation, fermented feed, Aspergillus niger, Sesamum indicum L.,

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