Aspergillus niger Improves the Nutritional Composition of Apple Pomace by Solid-State Fermentation

Authors : Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER

Pages : 459-462

Doi:10.47115/bsagriculture.1301751

View : 46 | Download : 28

Publication Date : 2023-09-01

Article Type : Research Paper

Abstract :The effect of solid-state fermentation using Aspergillus niger on the nutritional composition of apple pomace was investigated in this study. Apple pomace was milled to 2 mm and sterilized at 121 °C for 15 min before fermentation. Aspergillus niger strain insert ignore into journalissuearticles values(ATCC 200345); was cultured and inoculated to apple pomace 104 spores/ml. Raw and fermented apple pomace were analyzed for determination of the crude protein insert ignore into journalissuearticles values(CP);, ash, ether extract insert ignore into journalissuearticles values(EE);, crude fiber insert ignore into journalissuearticles values(CF);, neutral-detergent fiber insert ignore into journalissuearticles values(NDF);, acid-detergent fiber insert ignore into journalissuearticles values(ADF);, and acid-detergent lignin insert ignore into journalissuearticles values(ADL); content. The CP insert ignore into journalissuearticles values(P<0.001); and ash insert ignore into journalissuearticles values(P<0.05); contents of apple pomace were increased after solid-state fermentation. However, A. niger decreased insert ignore into journalissuearticles values(P<0.001); the CF, NDF, ADF, hemicellulose, NFE and EE insert ignore into journalissuearticles values(P<0.05); contents of apple pomace. The ADL content of apple pomace was not affected by solid-state fermentation. The results demonstrated that solid-state fermentation using A. niger can improve the nutritional composition of apple pomace.
Keywords : Agricultural by product, Nutritional enrichment, Malus domestica, Aspergillus niger

ORIGINAL ARTICLE URL