Fungal Fermantasyonu ile Elma ve Domates Posasının Besleme Değerinin Artırılması

Yıl 2021, Cilt: 11 Sayı: 1, 819 - 830, 01.03.2021

Ramazan Tosun , Sulhattin Yaşar

https://doi.org/10.21597/jist.797493

Cited By: 2

Öz

Bu çalışmada biyoreaktör kullanılarak Aspergillus niger (A. niger) ile elma ve domates posasının katı-faz fermantasyonu yöntemiyle besleme değerinin artırılması ve antibesinsel faktörlerin azaltılması ve ayrıca bazı biyomoleküllerce zenginleştirek fonksiyonel yem katkı maddesi olarak kullanılması amaçlanmıştır. Elma ve domates posaları A. niger ile optimum nem (%91), sıcaklık (28 oC) ve pH (4-4.5) değerlerinde 72 saat fermente edilmiştir. Her iki fermantasyonun 0, 24, 48 ve 72. saatlerinde steril koşullarda bağımsız olarak 3 örnekleme yapılmıştır. Örnekler kurutulduktan sonra besin maddeleri, antibesinsel maddeler ve organik asit içerikleri tespit edilmiştir. Elma posasının A. niger ile fermantasyonunda ham kül içeriği artmıştır. Her iki posanın ham yağ ve toplam redükte şeker içeriği A. niger fermantasyonu ile artmıştır. Her iki posanın da A. niger ile fermentasyonu sonucu ham selüloz, asit deterjan fiber, nötr deterjan fiber ve lignin içeriklerinin önemli düzeyde azaldığı tespit edilmiştir. Elma ve domates posasının A. niger ile fermantasyonunda laktik asit ve toplam organik asit içeriği önemli derecede artmıştır. Tanin içeriği fermantasyona bağlı olarak azalırken pektin içeriği fermente domates posasında azalmış, ancak fermente elma posasında artmıştır. Sonuç olarak elde edilen fermente son ürünün hayvan beslemede özellikle de kanatlı hayvanların beslenmesinde organik asitlerce zengin yem katkı maddesi olarak kullanılma olanağı artmıştır, ancak elde edilen bu sonuçların hayvan denemesi ile de desteklenmesine ihtiyaç olduğu sonucuna varılmıştır.

Anahtar Kelimeler

Aspergillus niger, Domates posası, Elma posası, Katı-faz fermantasyon, Yem katkı maddesi

Destekleyen Kurum

TÜBİTAK

Proje Numarası

214O629

Teşekkür

Bu araştırma TÜBİTAK VHAG 1001 tarafından desteklenmiştir (Proje No:124O629).

Increasing the Nutrition Qualities of Apple and Tomato Pomace Via Fungal Fermentation

Öz

This study aimed to improve nutritional qualities and to reduce antinutritional factors of apple and tomato pomace by solid-state fermentation using Aspergillus niger (A. niger) in a bioreactor as well as to enrich with some biomolecules to be used as feed additive. Fermentation with A. niger was carried out at optimised values of moisture (91%), temperature (28 oC) and pH (4-4.5) for 72 hours. Three independent samples were taken at 0, 24, 48 and 72 h in sterile conditions. Dried samples were then analysed for the contents of nutrients, antinutrional and organic acids. Crude ash content increased in fermented apple pomace with A. niger. In both fermented materials the contents of crude fiber, acid detergent fiber, neutral detergent fiber and lignin were significantly decreased. Lactic acid and total organic acid content increased significantly in fermented apple and tomato pomace by A. niger. However, the tannin contents decreased in both fermented substrates, but peçtin content was decreased in fermented tomato pomace and there was an increased pectin content in fermented apple pomace. In conclusion, Aspergillus niger fermentation lead to significant enrichment of apple and tomate pomace with organic acids which may exhibit an important feed additive, but further animal trials are on the way to test beneficial in vivo effect.

Anahtar Kelimeler

Aspergillus niger, Tomato pomace, Apple pomace, Solid-state fermentation, Feed additives

Proje Numarası

214O629

Kaynakça

• Abdollahzadeh F, Pirmohammadi R, Fatehi F, Bernousi I, 2010. Effect of feeding ensiled mixed tomato and apple pomace on performance of holstein dairy cows. Slovak Journal of Animal Science, 43(1): 31-35.
• AboSiada OA, Negm MS, Basiouny ME, Fouad MA, Elagroudy S, 2017. Nutrient enrichment of agro–ındustrial waste using solid state fermentation. Microbiology Research Journal International, 22(1): 1-11.
• Aderemi F, Nworgu F, 2007. Nutritional status of cassava peels and root sieviate biodegraded with Aspergillus niger. American-Eurasian Journal of Agriculture And Environment Science, 2: 308–311.
• Afşin M, 2010. Katı Faz Fermantasyon (Solıd State Fermentatıon; SSF) Yöntemiyle Bacillus Licheniformis ATCC 14580’den Proteaz Üretimi, Dicle Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmış).
• Agbo NW, Prah CD, 2014. Evaluation of fermentation period on the proximate composition and tannin concentration of sheanut (Vitellaria paradoxa) meal. Journal of Microbiology and Biotechnology Research, 4(1): 21-27.
• Aggelopoulos T, Katsieris K, Bekatorou A, Pandey A, Banat IM, Koutinas AA, 2014. Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. Food Chemistry, 145(4): 710–716.
• Ajila CM, Brar SK, Verma M, Tyagi RD, Valéro JR, 2011. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants. Food Chemistry, 126: 1071-1080.
• Ajila CM, Sarma SJ, Brar SK, Godbout S, Cote M, Guay F, Verma M, Valero JR, 2015. Fermented apple pomace as a feed additive to enhance growth performance of growing pigs and its effects on emissions. Agrıculture, 5(2): 313-329.
• Al-Betawi NA, 2005. Preliminary study on tomato pomace as unusual feedstuffin broiler diets. Pakistan Journal of Nutrition, 4(1): 57-63.
• Albuquerque P, Koch M, Trossini F, Esposito TGE, Ninow JL, 2006. Production of Rhizopus oligosporus protein by solid state fermentation of apple pomace. Brazilian Archives of Biology and Technology, 49: 91-100.
• Al-Farsi M, Bakir AA, Marzouqi HA, Thomas R, 2019. Production of single cell protein from date waste. Materials Research Proceedings, 11: 302-312.
• Altop A, Coskun I, Filik G, Kucukgul A, Bekiroglu YG, Cayan H, Gungor E, Sahin A, Erener G, 2018. Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains. Ciencia a Investigacion Agraria, 45(2): 220-230.
• Altop A, Güngör E, Erener G, 2019. Improvement of nutritional quality of some oilseed meals through solid state fermentation using Aspergillus niger. Turkish Journal of Agriculture - Food Science and Technology, 7(9): 1411-1414.
• AOAC 1990. Official method of analysis. 15th ed., pp.66-88. Association of official analytical chemists, Washington, DC, USA.
• Assi JA, King AJ, 2008. Manganese amendment and pleurotus ostreatus treatment to convert tomato pomace for ınclusion in poultry feed. Poultry Science, 87: 1889-1896.
• Bhargav S, Panda BP, Ali M, Javed S, 2008. Solid-state fermentation: An overview. Chemical and Biochemical Engineering Quarterly, 22(1): 49–70.
• Bölükbaşı Aktaş ŞC, Dumlu B, Ahmadova R, 2019. Katıfaz fermentasyonu ile arpanın besin değerinin iyileştirilmesi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 14(3): 315-323.
• Chemesova II, Chizhikov DV, 2004.Determination of tannin content in rhizomes of Comarum palustre L. and its tincture by spectrophotometric method. Rastitel'nye Resursy, 40(3): 122-130.
• Díaz-Godínez G, 2012. Production of laccases by Pleurotus ostreatus in solid-state and submerged fermentation. Biotechnology of Microbial Enzymes, A: 99-121.
• Duru AA, Kaya Ş, 2015. Zeytin posası silajının hayvan beslemede kullanım olanakları. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 20(1): 64-71.
• Falony G, Armas JC, Mendoza JCD, Hernández JLM, 2006. Production of extracellular lipase from Aspergillus niger by solid-state fermentation. Food Technology and Biotechnology, 44 (2): 235–240.
• Jannathulla R, Dayal JS, Ambasankar K, Muralidhar M, 2018. Effect of Aspergillus niger fermented soybean meal and sunflower oil cake on growth, carcass composition and haemolymph indices in Penaeus vannamei Boone, 1931. Aquaculture, 486(3): 1-8.
• Janssen WMMA, 1989. European Table of Energy Values for Poultry Feedstuffs. Spelderholt Institute for Poultry Research and Information Services, ISBN 9071463273, 9789071463273, S: 104.
• Joshi VK, Devender A, 2006. Solid state fermentation of apple pomace for the production of value added products. Natural Product Radiance, 5(4): 289- 296.
• Karabulut, A., Canbolat, Ö., 2005. Yem Değerlendirme ve Analiz Yöntemleri. Uludağ Üniversitesi Yayınları No:2.05.048.0424, s.63-132 ve 356-360 Bursa-Türkiye.
• King AJ, Zeidler G, 2004. Tomato pomace may be a good source of vitamin E in broiler diets. California Agrıculture, 58(1): 59-62.
• Krishna CH, 2005. Solid-state fermentation systems- an overview. Critical Reviews in Biotechnology, 25: 1-30.
• Kurt S, Buyukalaca S, 2010. Yield performances and changes in enzyme activities of Pleurotus spp. (P. ostreatus and P. sajor-caju) cultivated on different agricultural wastes. Bioresource Technology, 101: 3164-3169.
• Kutshik JR, Usman AM, Ali-Dunkrah U, 2016. Comparative study of protein enrichment of lignocellulose wastes using baker’s yeast (Saccharomyces cerevisiae) for Animal Feeds. Journal of Biotechnology and Biochemistry, 2(7): 73-77.
• Lateef A, Oloke JK, Kana EBG, Oyeniyi SO, Onifade OR, Oyeleye AO, Oladosu OC, Oyelami AO, 2008. Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities. World Journal of Microbiology and Biotechnology, 24(10): 2369–2374.
• Madrera RR, Bedrinana RP, Valles BS, 2017. Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts. Food Science and Technology, 79(6):27-33.
• Mukherjee R, Chakraborty R, Dutta A, 2016. Role of fermentation ın ımproving nutritional quality of soybean meal a review. Asian-Australasian Journal of Animal Sciences, 29: 1523-1529.
• Nazarni R, Purnama D, Umar S, Eni H, 2016. The effect of fermentation on total phenolic, flavonoid and tannin content and its relation to antibacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM). International Food Research Journal, 23(1): 309-315.
• Özşölen F, 2010. Production of ligninolytic enzymes with solid state fermentation, Eskişehir Osmangazi Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmış).
• Pandey A, 2003. Solid-state fermentation. Biochemical Engineering Journal, 13: 81-84.
• Raimbault M,1998. General and microbiological aspects of solid substrate fermentation. Electronic Journal of Biotecnology, 1(3): 1-15.
• Ravichandran S, Vimala R, 2012. Solid state and submerged fermentation for the production of bioactive substances: a comparative study. International Journal of Science and Nature, 3(3): 480-486.
• Rodríguez H, Rivas B, Cordovés CG, Muñoz R, 2008. Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum. Food Chemistry, 107(2): 664–670.
• Ruiz-Aguilar GM, Rios-Leal E, Tomasini-Campocosio A, Veloz-Rodriguez R, Barajas-Aceves M, Rodriguez-Vazquez R, 2004. Effect of culture parameters on the degradation of hydrolyzable tannin extracted from cascalote by Aspergillus niger. Bulletin of Environmental Contamination and Toxicology, 73(1): 45-52.
• Shanga YF, Cao H, Ma YL, Zhang C, Ma F, Wang CX, Ni XL, Lee WJ, Wei ZJ, 2019. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food Chemistry, 274(5): 118-122.
• Shi C, He J, Yu J, Yu B, Mao X, Zheng P, Huang Z, Chen D, 2016. Physicochemical properties analysis and secretome of Aspergillus niger in fermented rapeseed meal. PLoS ONE 11(4): 1-8.
• Singhaniaa RR, Patel AK, Soccol CR, Pandey A, 2009. Recent advances in solidstate fermentation. Journal Biochemical Engineering, 44: 13–18.
• Tosun R, Yaşar S, 2020. Nutritional enrichment of apple pomace by fungal fermentations. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 23(3): 754-761.
• TS EN ISO 21527-1/2, 2008. Erişim Tarihi:25.04.2017. intweb.tse.org.tr
• Vasta V, Nudda A, Cannas A, Lanza M, Priolo A. 2008. Alternative feed resources and their effects on the quality of meat and milk from small ruminants. Animal Feed Science and Technology, 147: 223–246.
• Vendruscolo F, Albuquerque PM, Streit F, Esposito E, Ninow JL, 2008. Apple pomace: A versatile substrate for biotechnological applications. Critical Reviwers in Biotechnology, 28(1): 1-12.
• Villas-Boas SG, Esposito E, De Mendonca MM, 2003. Bioconversion of apple pomace into a nutritionally enriched substrate by Candida utilis and Pleurotus ostreatus. World Journal of Microbiology and Biotechnology, 19(5):461-467.
• Wadhwa M, Bakshi MPS, 2016. Application of wastederived proteins in the animal feed ındustry. Oxford: Academic Press, s.161-192. Oxford-England.
• Wang XP, Zhang WY, 1999. Study on the determination and utilization of the pectin in haw. Quarterly of Forest By-Product and Speciality in China, 9(1): 13-14.
• Weiss, WP, Frobose DL, Koch ME, 1997. Wet tomato pomace ensiled with corn plants for dairy cows. Journal of Dairy Science, 80: 2896–2900.
• Xie PJ, Huang LX, Zhang CH, Zhang YL, 2016. Nutrient assessment of olive leaf residues processed by solid-state fermentation as an innovative feedstuff additive. Journal of Applied Microbiology, 121(1): 28-40.
• Yannakopoulos AL, Tserveni-Gousi AS, Cristaki EV, 1992. Effect of locally produced tomato meal on the performance and the egg quality of laying hens. Animal Feed Science and Technology, 36(1-2): 53-57.
• Yarkın Z, 2007. İki farklı fermantasyon tekniği ile Aspergillus sclerotiorum’dan Amilaz üretimi ve nişasta hidrolizinde kullanılması, Trakya Üniversitesi Fen Bilimler Enstitüsü, Yüksek Lisans Tezi (Basılmış).
• Yaşar S, Tosun R, 2019. Increased organic acid production and decreased phytate phosphorus by high level of water content of Bacillus subtilis ATCC PTA-6737 fermentation of soybean meal. Bulletin UASVM Animal Science and Biotechnologies, 76(1): 1-8.
• Yaşar S, Tosun R, 2020. Improving nutritional qualities of tomato pomace by Pleurotus ostreatus and Phanerochaete chrysosporium fermentation. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 23(2): 528-536.
• Yıldız G, Dikicioğlu T, Saçaklı P, 1998. Yumurta tavuğu rasyonlarında kurutulmuş elma posası ve enzim kullanılması. Türk Veteriner Hekimliği Dergisi, 10(3): 34-39.
• You-Ling G, Cai-Sheng W, Qiu-Hua Z, Guo-Ying Q, 2013. Optimization of solidstate fermentation with Lactobacillus brevis and Aspergillus oryzae for trypsin ınhibitor degradation in soybean meal. Journal of Integrative Agriculture, 12(5): 869-876.
• Zheng ZX, Shetty K, 2000. Solid state production of polygalacturonase by Lentinusedodes using fruit processing wastes. Process Biochemistry, 35(8): 825-830.
• Zhong-Tao S, Lin-Mao T, Cheng L, Jin-Hua D, 2009. Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation. Electronic Journal of Biotechnology, 12(1): 1-9.