Nutritional Enrichment of Apple Pomace by Fungal Fermentations

This study tested effects of optimised fungal fermentation conditionson nutritional enrichments of apple pomace. Three fermentationexperiments were conducted by using 2.5x106 spores of Pleurotusostreatus (P. ostreatus), 2.5x106 spores of Phanerochaetechrysosporium (P. chrysosporium) and without microorganisms per gsubstrate, respectively, for 0, 7, 14 and 21 days using a pilotbioreactor. At the end of each incubation period, 3 steril sample wereanalysed to determine microbial growth, pH and nutrient contentslevels. The results indicated significantly increased crude ash andprotein contents (P

Fungal Fermantasyonu ile Elma Posasının Besin Madde İçeriğinin Zenginleştirilmesi

Bu çalışmada, elma posasının optimum koşullarda fungal fermentasyonuna tabi tutularak besin madde içeriğinin zenginleştirilmesi amaçlanmıştır. Pilot bir biyoreaktör kullanılarak elma posası, mikroorganizma kullanılmadan, 2.5x106 spor g-1 Pleurotus ostreatus ve 2.5x106 spor g-1 Phanerochaete chrysosporium kullanılarak 21 günlük (0, 7, 14 ve 21 günde örnekler alınmıştır) 3 farklı fermantasyona tabi tutulmuştur. İnkübasyon süreleri sonunda mikrobiyal gelişim, pH ve besin madde içeriğinin tespiti için 3 adet steril örnek alınmıştır. Elma posasının her iki fermantasyonda da ham kül ve protein içeriği artarken; ham selüloz ve redükte şeker içeriğinin azaldığı tespit edilmiştir (P

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KSÜ Tarım ve Doğa Dergisi-Cover
  • ISSN: 2619-9149
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 2018
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