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

Yıl 2020, Cilt: 35 Sayı: 3, 268 - 273, 14.10.2020

Emrah Güngör , Aydın Altop , Güray Erener

https://doi.org/10.7161/omuanajas.600272

Öz

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.

Anahtar Kelimeler

Tarımsal atıklar, Katı kültür fermantasyonu, In vitro sindirilebilirlik, Besinsel zenginleştirme

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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