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Bacillus subtilis ve Aspergillus niger’in nar (Punica granatum L.) çekirdeğinin besin madde kompozisyonu ve sindirilebilirliği üzerine etkisi

Bu çalışma Aspergillus niger ve Bacillus subtilis’in nar (Punica granatum L.) çekirdeğinin besin madde kompozisyonu ve in vitro sindirilebilirliği üzerine etkilerini araştırmak üzere yapılmıştır. Nar çekirdeği, A. niger ATCC 20345, A. niger ATCC 9142 ve B. subtilis ATCC 21556 ile fermente edilmiştir. A. niger ve B. subtilis nar çekirdeğinin ham protein (HP), ham yağ (HY), ve ham kül (HK) düzeyini artırırken (P < 0.001) ham selüloz (HS), hemiselüloz, nitrojensiz öz madde (NÖM), nötral deterjan fiber (NDF), asit deterjan fiber (ADF) düzeyini azaltmıştır (P < 0.001). Ayrıca nar çekirdeğinin in vitro besin madde sindirilebilirliği A. niger ve B. subtilis fermantasyonu ile artmıştır (P < 0.001). Çalışmanın bulguları A. niger ve B. subtilis’in nar çekirdeğinin besin madde kompozisyonu ve sindirilebilirliğini iyileştirmede önemli bir potansiyele sahip olduğunu göstermiştir. Nar çekirdeğinin, yüksek HP ve HY, düşük HS, ADF ve ortalama NDF ve hemiselüloz elde edilmesi nedeniyle A. niger ATCC 200345 ile fermente edilmesi önerilebilir.

Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed

This study was conducted to investigate the effect of Aspergillus niger and Bacillus subtilis on nutritional composition and in vitro digestibility of pomegranate (Punica granatum L.) seed (PGS). The PGS was fermented by A. niger ATCC 20345, A. niger ATCC 9142 and B. subtilis ATCC 21556. Both A. niger and B. subtilis increased (P < 0.001) crude protein (CP), ether extract (EE) and ash content but decreased (P < 0.001) crude fiber (CF), hemicellulose (HC), nitrogen-free extract (NFE), neutral detergent fiber (NDF) and acid detergent fiber (ADF) in PGS. Besides, in vitro nutrient digestibility of PGS was increased (P < 0.001) by A. niger and B. subtilis. The results of the study showed that A. niger and B. subtilis pose a serious opportunity to improve the nutritional quality and nutrient digestibility of PGS. A. niger ATCC 200345 gave better PGS contained high CP, EE, lower CF, ADF and average NDF and HC, which can be recommended for biotransformation of PGS.

Keywords:

Agricultural residue Solid-state fermentation, In vitro digestibility, Nutritional improvement,

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