Aspergillus niger and Bacillus subtilis Change the Nutritional Composition of Sweet Cherry Kernel (Prunus avium L.)

The effects of Aspergillus niger and Bacillus subtilis on the nutritional composition of sweet cherry kernel (CK) were investigated in this study. Cherry kernels were milled to the size of 2 mm and fermented with A. niger and B. subtilis for 7 days. The crude protein (CP), ether extract (EE), ash, crude fiber (CF), neutral detergent fiber (NDF) and acid detergent fiber (ADF) content was determined before and after fermentation. Hemicellulose (HC) was calculated as NDF minus ADF. Both A. niger and B. subtilis increased (p<0.001) CP and ash content, decreased CF (p<0.001), HC (p<0.001) and NFE (p<0.01) content and did not change EE and ADF content of CK. The NDF content was decreased (p<0.01) by A. niger but was not changed by B. subtilis. Aspergillus niger cause more increase (p<0.001) of CP and ash and a higher decrease in CF (p<0.001) and HC (p<0.05) than B. subtilis. These results showed that the nutritional composition of CK can be improved by A. niger and B. subtilis through solid state fermentation. Aspergillus niger shows better performance compared with B. subtilis.

Keywords:

Sweet cherry kernel, Prunus avium L., Solid state fermentation Nutritional enrichment, Aspergillus niger, Bacillus subtilis,

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