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Bacillus subtilis ve Aspergillus niger’in nar (Punica granatum L.) çekirdeğinin besin madde kompozisyonu ve sindirilebilirliği üzerine etkisi

Yıl 2020, Cilt: 35 Sayı: 3, 268 - 273, 14.10.2020
https://doi.org/10.7161/omuanajas.600272

Öz

Bu
çalışma Aspergillus niger ve Bacillus subtilis’in nar (Punica granatum L.) çekirdeğinin besin
madde kompozisyonu ve in vitro
sindirilebilirliği üzerine etkilerini araştırmak üzere yapılmıştır. Nar
çekirdeği, A. niger ATCC 20345, A. niger ATCC 9142 ve B. subtilis ATCC 21556  ile fermente edilmiştir. A. niger ve B. subtilis
nar çekirdeğinin ham protein (HP), ham yağ (HY), ve ham kül (HK) düzeyini
artırırken (P < 0.001) ham selüloz (HS), hemiselüloz, nitrojensiz öz madde
(NÖM), nötral deterjan fiber (NDF), asit deterjan fiber (ADF) düzeyini azaltmıştır
(P < 0.001). Ayrıca nar çekirdeğinin in
vitro
besin madde sindirilebilirliği A.
niger
ve B. subtilis fermantasyonu
ile artmıştır (
P <
0.001
).
Çalışmanın bulguları A. niger ve B. subtilis’in nar çekirdeğinin besin
madde kompozisyonu ve sindirilebilirliğini iyileştirmede önemli bir potansiyele
sahip olduğunu göstermiştir. Nar çekirdeğinin, yüksek HP ve HY, düşük HS, ADF
ve ortalama NDF ve hemiselüloz elde edilmesi nedeniyle A. niger ATCC 200345 ile fermente edilmesi önerilebilir.

Kaynakça

  • Aguilar, C.N., Aguilera-Carbo, A., Robledo, A., Ventura, J., Belmares, R., Martinez, D., Rodríguez-Herrera, R., Contreras, J., 2008. Production of antioxidant nutraceuticals by solid-state cultures of pomegranate (Punica granatum) peel and creosote bush (Larrea tridentata) leaves. Food Technology and Biotechnology, 46(2): 218-22.
  • Ahmed, S.T., Islam, M.M., Bostami, A.R., Mun, H.-S., Kim, Y.-J., Yang, C.-J., 2015. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food Chemistry, 188: 481-8. doi:10.1016/j.foodchem.2015.04.140Altop, A., Coskun, I., Filik, G., Kucukgul, A., Bekiroglu, Y.G., Cayan, H., Gungor, E., Sahin, A., Erener, G., 2018a. 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 e Investigación Agraria, 45(3): 220-30. doi:10.7764/rcia.v45i3.1886
  • Altop, A., Güngör, E., Erener, G., 2018b. Aspergillus niger may improve nutritional quality of grape seed and its usability in animal nutrition through solid-state fermentation. International Advanced Researches and Engineering Journal, 2(3): 273-7.
  • AOAC 2000. Official methods of analysis of AOAC International (17th edition). ABD: AOAC International.Bairagi, A., Sarkar Ghosh, K., Sen, S., Ray, A., 2004. Evaluation of the nutritive value of Leucaena leucocephala leaf meal, inoculated with fish intestinal bacteria Bacillus subtilis and Bacillus circulans in formulated diets for rohu, Labeo rohita (Hamilton) fingerlings. Aquaculture Research, 35(5): 436-46. doi:10.1111/j.1365-2109.2004.01028.x
  • Białek, A., Czerwonka, M., Białek, M., Lepionka, T., Kaszperuk, K., Banaszkiewicz, T., Tokarz, A., 2017. Influence of pomegranate seed oil and grape seed oil on cholesterol content and fatty acids profile in livers of chickens. Acta Poloniae Pharmaceutica - Drug Research, 74(2): 624-32.
  • Dei, H., Rose, S., Mackenzie, A., Amarowicz, R., 2008. Growth performance of broiler chickens fed diets containing shea nut (Vitellaria paradoxa, Gaertn.) meal fermented with Aspergillus niger. Poultry Science, 87(9): 1773-8. doi:10.3382/ps.2008-00055
  • Fazhi, X., Lvmu, L., Jiaping, X., Kun, Q., Zhide, Z., Zhangyi, L., 2011. Effects of fermented rapeseed meal on growth performance and serum parameters in ducks. Asian-Australasian Journal of Animal Sciences, 24(5): 678-84. doi:10.5713/ajas.2011.10458
  • Graminha, E., Gonçalves, A., Pirota, R., Balsalobre, M., Da Silva, R., Gomes, E., 2008. Enzyme production by solid-state fermentation: Application to animal nutrition. Animal Feed Science and Technology, 144(1): 1-22. doi:10.1016/j.anifeedsci.2007.09.029
  • Güngör, E., Altop, A., Öztürk, E., Erener, G., 2017. Nutritional changes of sour cherry (Prunus cerasus) kernel subjected to Aspergillus niger solid-state fermentation. Journal of Tekirdag Agricultural Faculty: 99-103.
  • Hsu, P.-K., Liu, C.-P., Liu, L.-Y., Chang, C.-H., Yang, S.-S., 2013. Protein enrichment and digestion improvement of napiergrass and pangolagrass with solid-state fermentation. Journal of Microbiology, Immunology and Infection, 46(3): 171-9. doi:10.1016/j.jmii.2012.04.001
  • Hui, L., Wan, C., Hai-Tao, D., Xue-Jiao, C., Qi-Fa, Z., Yu-Hua, Z., 2010. Direct microbial conversion of wheat straw into lipid by a cellulolytic fungus of Aspergillus oryzae A-4 in solid-state fermentation. Bioresource Technology, 101(19): 7556-62. doi:10.1016/j.biortech.2010.04.027
  • Hussein, H.Z., 2015. Activity of pomegranate peels and clove powders in detoxification of aflatoxin B1 and ochratoxin A from contaminated poultry diet. Journal of Plant Pathology & Microbiology, 6(1): 1-4. doi:10.4172/2157-7471.1000249
  • Iluyemi, F., Hanafi, M., Radziah, O., Kamarudin, M., 2006. Fungal solid state culture of palm kernel cake. Bioresource Technology, 97(3): 477-82. doi:10.1016/j.biortech.2005.03.005
  • Kayode, R., Sani, A., 2008. Physicochemical and proximate composition of mango (Mangifera indica) kernel cake fermented with mono-culture of fungal isolates obtained from naturally decomposed mango kernel. Life Science Journal, 5(4): 55-63.
  • Kostogrys, R.B., Filipiak-Florkiewicz, A., Dereń, K., Drahun, A., Czyżyńska-Cichoń, I., Cieślik, E., Szymczyk, B., Franczyk-Żarów, M., 2017. Effect of dietary pomegranate seed oil on laying hen performance and physicochemical properties of eggs. Food Chemistry, 221: 1096-103. doi:10.1016/j.foodchem.2016.11.051
  • Lawal, T., Iyayi, E., Adeniyi, B., Adaramoye, O., 2010. Biodegradation of palm kernel cake with multienzyme complexes from fungi and its feeding value for broilers. International Journal of Poultry Science, 9(7): 695-701. doi:10.3923/ijps.2010.695.701
  • Manterys, A., Franczyk-Zarow, M., Czyzynska-Cichon, I., Drahun, A., Kus, E., Szymczyk, B., Kostogrys, R., 2016. Haematological parameters, serum lipid profile, liver function and fatty acid profile of broiler chickens fed on diets supplemented with pomegranate seed oil and linseed oil. British Poultry Science, 57(6): 771-9. doi:10.1080/00071668.2016.1219977
  • Papagianni, M., 2007. Advances in citric acid fermentation by Aspergillus niger: biochemical aspects, membrane transport and modeling. Biotechnology Advances, 25(3): 244-63. doi:10.1016/j.biotechadv.2007.01.002
  • Raimbault, M., 1998. General and microbiological aspects of solid substrate fermentation. Electronic Journal of Biotechnology, 1(3): 26-7. doi:10.2225/vol1-issue3-fulltext-9
  • Ritter, A.C., Folmer Correa, A., Veras, F.F., Brandelli, A., 2018. Characterization of Bacillus subtilis available as probiotics. Journal of Microbiology Research, 8(2): 23-32. doi:10.5923/j.microbiology.20180802.01
  • Rowayshed, G., Salama, A., Abul-Fadl, M., Akila-Hamza, S., Emad, M., 2013. Nutritional and chemical evaluation for pomegranate (Punica granatum L.) fruit peel and seeds powders by products. Middle East Journal of Applied Sciences, 3(4): 169-79. Saki, A., Rabet, M., Zamani, P., Yousefi, A., 2014. The effects of different levels of pomegranate seed pulp with multi-rnzyme on performance, egg quality and serum antioxidant in laying hens. Iranian Journal of Applied Animal Science, 4(4): 803-8.
  • Sarica, Ş., 2011. Using possibilities of pomegranate juice by-products in animal nutrition. Journal of Agricultural Faculty of Gaziosmanpasa University, 2011(2): 97-101.
  • Shi, C., Zhang, Y., Lu, Z., Wang, Y., 2017. Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value. Journal of Animal Science and Biotechnology, 8(1): 50. doi:10.1186/s40104-017-0184-2
  • Sun, H., Jiang-Wu, T., Xiao-Hong, Y., Yi-Fei, W., Wang, X., Feng, J., 2012. Improvement of the nutritional quality of cottonseed meal by Bacillus subtilis and the addition of papain. International Journal of Agriculture and Biology, 14(4): 563-8.
  • Taher-Maddah, M., Maheri-Sis, N., Salamatdoustnobari, R., Ahmadzadeh, A., 2012. Estimating fermentation characteristics and nutritive value of ensiled and dried pomegranate seeds for ruminants using in vitro gas production technique. Open Veterinary Journal, 2(1): 40-5.
  • Teng, D., Gao, M., Yang, Y., Liu, B., Tian, Z., Wang, J., 2012. Bio-modification of soybean meal with Bacillus subtilis or Aspergillus oryzae. Biocatalysis and Agricultural Biotechnology, 1(1): 32-8. doi:10.1016/j.bcab.2011.08.005
  • TUIK 2016. Turkish Statistical Institute, www.turkstat.gov.tr (Accessed date: 14.07.2019).
  • Van Soest, P.v., Robertson, J., Lewis, B., 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74(10): 3583-97. doi:10.3168/jds.S0022-0302(91)78551-2
  • Wang, R., Ding, Y., Liu, R., Xiang, L., Du, L., 2010. Pomegranate: constituents, bioactivities and pharmacokinetics. Fruit, Vegetable and Cereal Science and Biotechnology, 4(2): 77-87.
  • Wu, Q., Wang, Z., Wang, G., Li, Y., Qi, Y., 2015. Effects of feed supplemented with fermented pine needles (Pinus ponderosa) on growth performance and antioxidant status in broilers. Poultry Science, 94(6): 1138-44. doi:10.3382/ps/pev013
  • Xie, P., Huang, L., Zhang, C., Zhang, Y.-l., 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. doi:10.1111/jam.13131
  • Yamasaki, M., Kitagawa, T., Koyanagi, N., Chujo, H., Maeda, H., Kohno-Murase, J., Imamura, J., Tachibana, H., Yamada, K., 2006. Dietary effect of pomegranate seed oil on immune function and lipid metabolism in mice. Nutrition, 22(1): 54-9. doi:10.1016/j.nut.2005.03.009
  • Zarei, M., Azizi, M., Bashir-Sadr, Z., 2011. Evaluation of physicochemical characteristics of pomegranate (Punica granatum L.) fruit during ripening. Fruits, 66(2): 121-9. doi:10.1051/fruits/2011021

Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed

Yıl 2020, Cilt: 35 Sayı: 3, 268 - 273, 14.10.2020
https://doi.org/10.7161/omuanajas.600272

Öz

This study
was conducted to investigate the effect of Aspergillus
niger
and Bacillus subtilis on
nutritional composition and in vitro
digestibility of pomegranate (
Punica granatum L.) seed (PGS). The PGS was fermented by A. niger ATCC 20345, A. niger ATCC 9142 and B. subtilis ATCC 21556. Both A. niger and B. subtilis increased (P < 0.001) crude protein (CP), ether
extract (EE) and ash content but decreased (P < 0.001) crude fiber (CF),
hemicellulose (HC), nitrogen-free extract (NFE), neutral detergent fiber (NDF)
and acid detergent fiber (ADF) in PGS. Besides, in vitro nutrient digestibility of PGS was increased (P < 0.001)
by A. niger and B. subtilis. The results of the study showed that A. niger and B. subtilis pose a serious opportunity to improve the nutritional
quality and nutrient digestibility of PGS. A.
niger
ATCC 200345 gave better PGS contained high CP, EE, lower CF, ADF and
average NDF and HC, which can be recommended for biotransformation of PGS.

Kaynakça

  • Aguilar, C.N., Aguilera-Carbo, A., Robledo, A., Ventura, J., Belmares, R., Martinez, D., Rodríguez-Herrera, R., Contreras, J., 2008. Production of antioxidant nutraceuticals by solid-state cultures of pomegranate (Punica granatum) peel and creosote bush (Larrea tridentata) leaves. Food Technology and Biotechnology, 46(2): 218-22.
  • Ahmed, S.T., Islam, M.M., Bostami, A.R., Mun, H.-S., Kim, Y.-J., Yang, C.-J., 2015. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food Chemistry, 188: 481-8. doi:10.1016/j.foodchem.2015.04.140Altop, A., Coskun, I., Filik, G., Kucukgul, A., Bekiroglu, Y.G., Cayan, H., Gungor, E., Sahin, A., Erener, G., 2018a. 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 e Investigación Agraria, 45(3): 220-30. doi:10.7764/rcia.v45i3.1886
  • Altop, A., Güngör, E., Erener, G., 2018b. Aspergillus niger may improve nutritional quality of grape seed and its usability in animal nutrition through solid-state fermentation. International Advanced Researches and Engineering Journal, 2(3): 273-7.
  • AOAC 2000. Official methods of analysis of AOAC International (17th edition). ABD: AOAC International.Bairagi, A., Sarkar Ghosh, K., Sen, S., Ray, A., 2004. Evaluation of the nutritive value of Leucaena leucocephala leaf meal, inoculated with fish intestinal bacteria Bacillus subtilis and Bacillus circulans in formulated diets for rohu, Labeo rohita (Hamilton) fingerlings. Aquaculture Research, 35(5): 436-46. doi:10.1111/j.1365-2109.2004.01028.x
  • Białek, A., Czerwonka, M., Białek, M., Lepionka, T., Kaszperuk, K., Banaszkiewicz, T., Tokarz, A., 2017. Influence of pomegranate seed oil and grape seed oil on cholesterol content and fatty acids profile in livers of chickens. Acta Poloniae Pharmaceutica - Drug Research, 74(2): 624-32.
  • Dei, H., Rose, S., Mackenzie, A., Amarowicz, R., 2008. Growth performance of broiler chickens fed diets containing shea nut (Vitellaria paradoxa, Gaertn.) meal fermented with Aspergillus niger. Poultry Science, 87(9): 1773-8. doi:10.3382/ps.2008-00055
  • Fazhi, X., Lvmu, L., Jiaping, X., Kun, Q., Zhide, Z., Zhangyi, L., 2011. Effects of fermented rapeseed meal on growth performance and serum parameters in ducks. Asian-Australasian Journal of Animal Sciences, 24(5): 678-84. doi:10.5713/ajas.2011.10458
  • Graminha, E., Gonçalves, A., Pirota, R., Balsalobre, M., Da Silva, R., Gomes, E., 2008. Enzyme production by solid-state fermentation: Application to animal nutrition. Animal Feed Science and Technology, 144(1): 1-22. doi:10.1016/j.anifeedsci.2007.09.029
  • Güngör, E., Altop, A., Öztürk, E., Erener, G., 2017. Nutritional changes of sour cherry (Prunus cerasus) kernel subjected to Aspergillus niger solid-state fermentation. Journal of Tekirdag Agricultural Faculty: 99-103.
  • Hsu, P.-K., Liu, C.-P., Liu, L.-Y., Chang, C.-H., Yang, S.-S., 2013. Protein enrichment and digestion improvement of napiergrass and pangolagrass with solid-state fermentation. Journal of Microbiology, Immunology and Infection, 46(3): 171-9. doi:10.1016/j.jmii.2012.04.001
  • Hui, L., Wan, C., Hai-Tao, D., Xue-Jiao, C., Qi-Fa, Z., Yu-Hua, Z., 2010. Direct microbial conversion of wheat straw into lipid by a cellulolytic fungus of Aspergillus oryzae A-4 in solid-state fermentation. Bioresource Technology, 101(19): 7556-62. doi:10.1016/j.biortech.2010.04.027
  • Hussein, H.Z., 2015. Activity of pomegranate peels and clove powders in detoxification of aflatoxin B1 and ochratoxin A from contaminated poultry diet. Journal of Plant Pathology & Microbiology, 6(1): 1-4. doi:10.4172/2157-7471.1000249
  • Iluyemi, F., Hanafi, M., Radziah, O., Kamarudin, M., 2006. Fungal solid state culture of palm kernel cake. Bioresource Technology, 97(3): 477-82. doi:10.1016/j.biortech.2005.03.005
  • Kayode, R., Sani, A., 2008. Physicochemical and proximate composition of mango (Mangifera indica) kernel cake fermented with mono-culture of fungal isolates obtained from naturally decomposed mango kernel. Life Science Journal, 5(4): 55-63.
  • Kostogrys, R.B., Filipiak-Florkiewicz, A., Dereń, K., Drahun, A., Czyżyńska-Cichoń, I., Cieślik, E., Szymczyk, B., Franczyk-Żarów, M., 2017. Effect of dietary pomegranate seed oil on laying hen performance and physicochemical properties of eggs. Food Chemistry, 221: 1096-103. doi:10.1016/j.foodchem.2016.11.051
  • Lawal, T., Iyayi, E., Adeniyi, B., Adaramoye, O., 2010. Biodegradation of palm kernel cake with multienzyme complexes from fungi and its feeding value for broilers. International Journal of Poultry Science, 9(7): 695-701. doi:10.3923/ijps.2010.695.701
  • Manterys, A., Franczyk-Zarow, M., Czyzynska-Cichon, I., Drahun, A., Kus, E., Szymczyk, B., Kostogrys, R., 2016. Haematological parameters, serum lipid profile, liver function and fatty acid profile of broiler chickens fed on diets supplemented with pomegranate seed oil and linseed oil. British Poultry Science, 57(6): 771-9. doi:10.1080/00071668.2016.1219977
  • Papagianni, M., 2007. Advances in citric acid fermentation by Aspergillus niger: biochemical aspects, membrane transport and modeling. Biotechnology Advances, 25(3): 244-63. doi:10.1016/j.biotechadv.2007.01.002
  • Raimbault, M., 1998. General and microbiological aspects of solid substrate fermentation. Electronic Journal of Biotechnology, 1(3): 26-7. doi:10.2225/vol1-issue3-fulltext-9
  • Ritter, A.C., Folmer Correa, A., Veras, F.F., Brandelli, A., 2018. Characterization of Bacillus subtilis available as probiotics. Journal of Microbiology Research, 8(2): 23-32. doi:10.5923/j.microbiology.20180802.01
  • Rowayshed, G., Salama, A., Abul-Fadl, M., Akila-Hamza, S., Emad, M., 2013. Nutritional and chemical evaluation for pomegranate (Punica granatum L.) fruit peel and seeds powders by products. Middle East Journal of Applied Sciences, 3(4): 169-79. Saki, A., Rabet, M., Zamani, P., Yousefi, A., 2014. The effects of different levels of pomegranate seed pulp with multi-rnzyme on performance, egg quality and serum antioxidant in laying hens. Iranian Journal of Applied Animal Science, 4(4): 803-8.
  • Sarica, Ş., 2011. Using possibilities of pomegranate juice by-products in animal nutrition. Journal of Agricultural Faculty of Gaziosmanpasa University, 2011(2): 97-101.
  • Shi, C., Zhang, Y., Lu, Z., Wang, Y., 2017. Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value. Journal of Animal Science and Biotechnology, 8(1): 50. doi:10.1186/s40104-017-0184-2
  • Sun, H., Jiang-Wu, T., Xiao-Hong, Y., Yi-Fei, W., Wang, X., Feng, J., 2012. Improvement of the nutritional quality of cottonseed meal by Bacillus subtilis and the addition of papain. International Journal of Agriculture and Biology, 14(4): 563-8.
  • Taher-Maddah, M., Maheri-Sis, N., Salamatdoustnobari, R., Ahmadzadeh, A., 2012. Estimating fermentation characteristics and nutritive value of ensiled and dried pomegranate seeds for ruminants using in vitro gas production technique. Open Veterinary Journal, 2(1): 40-5.
  • Teng, D., Gao, M., Yang, Y., Liu, B., Tian, Z., Wang, J., 2012. Bio-modification of soybean meal with Bacillus subtilis or Aspergillus oryzae. Biocatalysis and Agricultural Biotechnology, 1(1): 32-8. doi:10.1016/j.bcab.2011.08.005
  • TUIK 2016. Turkish Statistical Institute, www.turkstat.gov.tr (Accessed date: 14.07.2019).
  • Van Soest, P.v., Robertson, J., Lewis, B., 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74(10): 3583-97. doi:10.3168/jds.S0022-0302(91)78551-2
  • Wang, R., Ding, Y., Liu, R., Xiang, L., Du, L., 2010. Pomegranate: constituents, bioactivities and pharmacokinetics. Fruit, Vegetable and Cereal Science and Biotechnology, 4(2): 77-87.
  • Wu, Q., Wang, Z., Wang, G., Li, Y., Qi, Y., 2015. Effects of feed supplemented with fermented pine needles (Pinus ponderosa) on growth performance and antioxidant status in broilers. Poultry Science, 94(6): 1138-44. doi:10.3382/ps/pev013
  • Xie, P., Huang, L., Zhang, C., Zhang, Y.-l., 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. doi:10.1111/jam.13131
  • Yamasaki, M., Kitagawa, T., Koyanagi, N., Chujo, H., Maeda, H., Kohno-Murase, J., Imamura, J., Tachibana, H., Yamada, K., 2006. Dietary effect of pomegranate seed oil on immune function and lipid metabolism in mice. Nutrition, 22(1): 54-9. doi:10.1016/j.nut.2005.03.009
  • Zarei, M., Azizi, M., Bashir-Sadr, Z., 2011. Evaluation of physicochemical characteristics of pomegranate (Punica granatum L.) fruit during ripening. Fruits, 66(2): 121-9. doi:10.1051/fruits/2011021
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Anadolu Tarım Bilimleri Dergisi
Yazarlar

Emrah Güngör

Aydın Altop

Güray Erener

Yayımlanma Tarihi 14 Ekim 2020
Kabul Tarihi 27 Mayıs 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 35 Sayı: 3

Kaynak Göster

APA Güngör, E., Altop, A., & Erener, G. (2020). Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed. Anadolu Tarım Bilimleri Dergisi, 35(3), 268-273. https://doi.org/10.7161/omuanajas.600272
AMA Güngör E, Altop A, Erener G. Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed. ANAJAS. Ekim 2020;35(3):268-273. doi:10.7161/omuanajas.600272
Chicago Güngör, Emrah, Aydın Altop, ve Güray Erener. “Effect of Bacillus Subtilis and Aspergillus Niger on the Nutritional Composition and the Nutrient Digestibility of Pomegranate (Punica Granatum L.) Seed”. Anadolu Tarım Bilimleri Dergisi 35, sy. 3 (Ekim 2020): 268-73. https://doi.org/10.7161/omuanajas.600272.
EndNote Güngör E, Altop A, Erener G (01 Ekim 2020) Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed. Anadolu Tarım Bilimleri Dergisi 35 3 268–273.
IEEE E. Güngör, A. Altop, ve G. Erener, “Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed”, ANAJAS, c. 35, sy. 3, ss. 268–273, 2020, doi: 10.7161/omuanajas.600272.
ISNAD Güngör, Emrah vd. “Effect of Bacillus Subtilis and Aspergillus Niger on the Nutritional Composition and the Nutrient Digestibility of Pomegranate (Punica Granatum L.) Seed”. Anadolu Tarım Bilimleri Dergisi 35/3 (Ekim 2020), 268-273. https://doi.org/10.7161/omuanajas.600272.
JAMA Güngör E, Altop A, Erener G. Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed. ANAJAS. 2020;35:268–273.
MLA Güngör, Emrah vd. “Effect of Bacillus Subtilis and Aspergillus Niger on the Nutritional Composition and the Nutrient Digestibility of Pomegranate (Punica Granatum L.) Seed”. Anadolu Tarım Bilimleri Dergisi, c. 35, sy. 3, 2020, ss. 268-73, doi:10.7161/omuanajas.600272.
Vancouver Güngör E, Altop A, Erener G. Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed. ANAJAS. 2020;35(3):268-73.
Online ISSN: 1308-8769