Aspergillus niger and Bacillus subtilis Change the Nutritional Composition of Sweet Cherry Kernel (Prunus avium L.)

Authors : Aydin ALTOP, Emrah GUNGOR, Guray ERENER

Pages : 162-164

View : 24 | Download : 11

Publication Date : 2020-04-01

Article Type : Research Paper

Abstract :The effects of Aspergillus niger and Bacillus subtilis on the nutritional composition of sweet cherry kernel insert ignore into journalissuearticles values(CK); were investigated in this study. Cherry kernels were milled to the size of 2 mm and fermented with A. niger and B. subtilis for 7 days. The crude protein insert ignore into journalissuearticles values(CP);, ether extract insert ignore into journalissuearticles values(EE);, ash, crude fiber insert ignore into journalissuearticles values(CF);, neutral detergent fiber insert ignore into journalissuearticles values(NDF); and acid detergent fiber insert ignore into journalissuearticles values(ADF); content was determined before and after fermentation. Hemicellulose insert ignore into journalissuearticles values(HC); was calculated as NDF minus ADF. Both A. niger and B. subtilis increased insert ignore into journalissuearticles values(p<0.001); CP and ash content, decreased CF insert ignore into journalissuearticles values(p<0.001);, HC insert ignore into journalissuearticles values(p<0.001); and NFE insert ignore into journalissuearticles values(p<0.01); content and did not change EE and ADF content of CK. The NDF content was decreased insert ignore into journalissuearticles values(p<0.01); by A. niger but was not changed by B. subtilis . Aspergillus niger cause more increase insert ignore into journalissuearticles values(p<0.001); of CP and ash and a higher decrease in CF insert ignore into journalissuearticles values(p<0.001); and HC insert ignore into journalissuearticles values(p<0.05); than B. subtilis . These results showed that the nutritional composition of CK can be improved by A. niger and B. subtilis through solid state fermentation. Aspergillus niger shows better performance compared with B. subtilis .
Keywords : Sweet cherry kernel, Prunus avium L, Solid state fermentation, Nutritional enrichment, Aspergillus niger, Bacillus subtilis