Solid-state Fermentation of Wheat Bran by Aspergillus niger Strains: Effect on the Nutritional Composition and In vitro Digestibility

Authors : Aydın Altop, Emrah Güngör, Şevket Özlü, Güray Erener

Pages : 239-246

Doi:10.7161/omuanajas.1314081

View : 48 | Download : 73

Publication Date : 2024-06-28

Article Type : Research Paper

Abstract :This study aimed to investigate the effect of Aspergillus niger on the nutritional composition and in vitro dry matter digestibility of wheat bran (WB) in solid-state fermentation. Two A. niger strains (ATCC 200345 or ATCC 52172) were used as inoculants in solid-state fermentation of WB. Wheat bran was sterilized at 121°C for 15 min and inoculated with A. niger strains at 105 spores kg-1 WB. Samples were incubated at 60°C for two days and dried at room temperature until reaching 90% dry matter. Crude protein (CP), ether extract (EE), ash, crude fiber (CF), hemicellulose, neutral detergent fiber (NDF) and acid detergent fiber (ADF) content and in vitro dry matter digestibility of WB and fermented WB were determined. The CP and ash levels were increased (P<0.001) by solid-state fermentation using A. niger strains. However, both A. niger strains decreased (P<0.001) the CF, NDF, ADF, and hemicellulose content of WB. The EE content of WB was reduced (P=0.027) by ATCC 200345 but was not affected (P=0.145) by ATCC 52172. The in vitro dry matter digestibility of WB was increased (P=0.013) by both A. niger strains. The greater increases in CP and ash content and the greater decrease in hemicellulose were obtained from ATCC 52172 (P<0.001). However, greater decreases in CF and ADF content were observed in fermented WB with ATCC 200345 compared to fermented WB with ATCC 52172 (P=0.037 and P=0.013, respectively). The results of the present study showed that A. niger improved the nutritional composition and in vitro dry matter digestibility of WB with solid-state fermentation. ATCC 52172 can be recommended for higher CP and ATCC 200345 for lower CF and ADF and in solid-state fermentation of WB.
Keywords : Fermantasyon, Mantar, Buğday kepeği, Besinsel kompoziyon, Sindirilebilirlik