Enrichment of nutritional composition of sesame seed by solid-state fermentation using four Aspergillus niger strains

Authors : Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER

Pages : 135-138

Doi:10.29278/azd.1174143

View : 101 | Download : 69

Publication Date : 2023-07-11

Article Type : Research Paper

Abstract :Objective: This study was conducted to determine the effect of solid-state fermentation using four different A. niger strains on the nutritional composition of sesame seed. Materials and Methods: The mixture of four different Aspergillus niger strains insert ignore into journalissuearticles values(ATCC 200344, ATCC 200345, ATCC 201572, and ATCC 52172); was used in the solid-state fermentation. Sesame seed was sterilized at 121 °C for 15 min by autoclave before fermentation. A nutritional salt insert ignore into journalissuearticles values(glucose: urea: insert ignore into journalissuearticles values(NH4);2SO4: peptone: KH2PO4: MgSO4.7H2O= 4: 2: 6: 1: 4: 1); was added to sesame seed to support the growth of A. niger strains. Sesame seed was inoculated by the mixture of A. niger strains insert ignore into journalissuearticles values(at 1 mL of 106 spores/mL for every 100 g); and incubated at 30 °C for seven days. Unfermented and fermented sesame seed were analyzed for determination of the crude protein, ether extract, ash, neutral detergent fiber, acid detergent fiber, and acid detergent lignin content. Results: The crude protein and ash contents of sesame seed were increased insert ignore into journalissuearticles values(P<0.001 and P<0.01, respectively); by the mixture of A. niger strains. However, solid-state fermentation decreased the ether extract insert ignore into journalissuearticles values(P<0.05);, cellulose insert ignore into journalissuearticles values(P<0.001);, hemicellulose insert ignore into journalissuearticles values(P<0.001);, neutral detergent fiber insert ignore into journalissuearticles values(P<0.001);, acid detergent fiber insert ignore into journalissuearticles values(P<0.01);, and acid detergent lignin insert ignore into journalissuearticles values(P<0.05); content of sesame seed. Conclusion: The obtained results showed that the nutritional composition of sesame seed can be enriched through solid-state fermentation using a mixture of A. niger strains.
Keywords : susam, besinsel zenginleştirme, katı kültür fermantasyonu, fermente yem, Aspergillus niger, Sesamum indicum L

ORIGINAL ARTICLE URL