Fungal Fermantasyonu ile Elma ve Domates Posasının Besleme Değerinin Artırılması

Bu çalışmada biyoreaktör kullanılarak Aspergillus niger (A. niger) ile elma ve domates posasının katı-faz fermantasyonu yöntemiyle besleme değerinin artırılması ve antibesinsel faktörlerin azaltılması ve ayrıca bazı biyomoleküllerce zenginleştirek fonksiyonel yem katkı maddesi olarak kullanılması amaçlanmıştır. Elma ve domates posaları A. niger ile optimum nem (%91), sıcaklık (28 oC) ve pH (4-4.5) değerlerinde 72 saat fermente edilmiştir. Her iki fermantasyonun 0, 24, 48 ve 72. saatlerinde steril koşullarda bağımsız olarak 3 örnekleme yapılmıştır. Örnekler kurutulduktan sonra besin maddeleri, antibesinsel maddeler ve organik asit içerikleri tespit edilmiştir. Elma posasının A. niger ile fermantasyonunda ham kül içeriği artmıştır. Her iki posanın ham yağ ve toplam redükte şeker içeriği A. niger fermantasyonu ile artmıştır. Her iki posanın da A. niger ile fermentasyonu sonucu ham selüloz, asit deterjan fiber, nötr deterjan fiber ve lignin içeriklerinin önemli düzeyde azaldığı tespit edilmiştir. Elma ve domates posasının A. niger ile fermantasyonunda laktik asit ve toplam organik asit içeriği önemli derecede artmıştır. Tanin içeriği fermantasyona bağlı olarak azalırken pektin içeriği fermente domates posasında azalmış, ancak fermente elma posasında artmıştır. Sonuç olarak elde edilen fermente son ürünün hayvan beslemede özellikle de kanatlı hayvanların beslenmesinde organik asitlerce zengin yem katkı maddesi olarak kullanılma olanağı artmıştır, ancak elde edilen bu sonuçların hayvan denemesi ile de desteklenmesine ihtiyaç olduğu sonucuna varılmıştır.

Anahtar Kelimeler:

Aspergillus niger, Domates posası, Elma posası, Katı-faz fermantasyon, Yem katkı maddesi

Increasing the Nutrition Qualities of Apple and Tomato Pomace Via Fungal Fermentation

This study aimed to improve nutritional qualities and to reduce antinutritional factors of apple and tomato pomace by solid-state fermentation using Aspergillus niger (A. niger) in a bioreactor as well as to enrich with some biomolecules to be used as feed additive. Fermentation with A. niger was carried out at optimised values of moisture (91%), temperature (28 oC) and pH (4-4.5) for 72 hours. Three independent samples were taken at 0, 24, 48 and 72 h in sterile conditions. Dried samples were then analysed for the contents of nutrients, antinutrional and organic acids. Crude ash content increased in fermented apple pomace with A. niger. In both fermented materials the contents of crude fiber, acid detergent fiber, neutral detergent fiber and lignin were significantly decreased. Lactic acid and total organic acid content increased significantly in fermented apple and tomato pomace by A. niger. However, the tannin contents decreased in both fermented substrates, but peçtin content was decreased in fermented tomato pomace and there was an increased pectin content in fermented apple pomace. In conclusion, Aspergillus niger fermentation lead to significant enrichment of apple and tomate pomace with organic acids which may exhibit an important feed additive, but further animal trials are on the way to test beneficial in vivo effect.

Keywords:

Aspergillus niger, Tomato pomace, Apple pomace, Solid-state fermentation, Feed additives,

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