Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER

Aspergillus Niger Improves the Nutritional Composition of Apple Pomace by Solid-state Fermentation

Yayın Aralığı: 6
Başlangıç: 2018
Yayıncı: Hasan ÖNDER

The effect of solid-state fermentation using Aspergillus niger on the nutritional composition of apple pomace was investigated in this study. Apple pomace was milled to 2 mm and sterilized at 121 °C for 15 min before fermentation. Aspergillus niger strain (ATCC 200345) was cultured and inoculated to apple pomace 104 spores/ml. Raw and fermented apple pomace were analyzed for determination of the crude protein (CP), ash, ether extract (EE), crude fiber (CF), neutral-detergent fiber (NDF), acid-detergent fiber (ADF), and acid-detergent lignin (ADL) content. The CP (P<0.001) and ash (P < 0.05) content of apple pomace were increased after solid-state fermentation. However, A. niger decreased (P<0.001) the CF, NDF, ADF, hemicellulose, NFE, and EE (P<0.05) in apple pomace. The ADL content of apple pomace was not affected by solid-state fermentation. The results demonstrated that solid-state fermentation using A. niger can improve the nutritional composition of apple pomace.

Keywords:

agricultural by-product nutritional enrichment, Malus domestica, Aspergillus niger,

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Altop A, Güngör E, Erener G. 2018. Aspergillus niger may improve nutritional quality of grape seed and its usability in animal nutrition through solid-state fermentation. Int Adv Res Eng J, 2(3): 273-277.
AOAC. 2000. Official Methods of Analysis of AOAC International (17th Edition). AOAC International, new York, US, pp: 2200.