Buğday Kepeğinin Aspergillus niger Suşları ile Katı Faz Fermantasyonu: Besin Madde Kompozisyonu ve In vitro Sindirilebilirliği Üzerine Etkisi

Yıl 2024, Cilt: 39 Sayı: 2, 239 - 246, 28.06.2024

Aydın Altop Emrah Güngör Şevket Özlü Güray Erener

https://doi.org/10.7161/omuanajas.1314081

Öz

Bu çalışmada, buğday kepeğinin (BK) besin madde kompozisyonu ve in vitro kuru madde sindirilebilirliği üzerine Aspergillus niger kullanılan katı faz fermantasyonun etkileri araştırılmıştır. BK’nin katı faz fermantasyonunda iki farklı A. niger suşu (ATCC 200345 ve ATCC 52172) inokulant olarak kullanılmıştır. BK, 121°C’de 15 dakika steril edilmiş ve A. niger suşları 105 spor kg-1 BK düzeyinde inokule edilmiştir. Örnekler 60°C’de 2 gün inkübe edilmiş ve %90 kuru maddeye ulaşana kadar oda sıcaklığında kurutulmuştur. BK ve fermente BK’nin, ham protein (HP), ham yağ (HY), ham kül (HK), ham selüloz (HS), hemiselüloz, nötr deterjanda çözünmeyen lif (NDF), asit deterjanda çözünmeyen lif (ADF) düzeyleri ile in vitro kuru madde sindirilebilirliği belirlenmiştir. BK’nin HP ve HK düzeyleri, A. niger suşlarının kullanıldığı katı faz fermantasyonu ile artmıştır (P<0.001). Buna karşın, her iki A. niger suşu da BK’nin HS, NDF, ADF ve hemiselüloz düzeylerini azaltmıştır (P<0.001). BK'nin HY içeriği, ATCC 200345 ile azaltılırken (P=0.027) ATCC 52172’den etkilenmemiştir (P=0.145). BK’nin in vitro kuru madde sindirilebilirliği her iki A. niger suşu ile artırılmıştır (P=0.013). BK’nin HP ve HK düzeyindeki en büyük artış ile hemiselüloz düzeyindeki en büyük düşüş ATCC 52172’den elde edilmiştir (P<0.001). Bununla birlikte, ATCC 200345 kullanılarak fermente edilen BK’nin HS ve ADF düzeyleri ATCC 52172 ile fermente edilen BK’den daha düşük olmuştur (sırasıyla P=0.037 ve P<0.013). Çalışmanın sonuçları, A. niger kullanılan katı faz fermantasyonu ile BK’nin besin madde kompozisyonunun ve in vitro kuru madde sindirilebilirliğinin iyileştirilebileceğini göstermiştir. BK’nin katı kültür fermantasyonunda daha yüksek HP içeriği için ATCC 52172, daha düşük HS ve ADF içeriği için ATCC 200345 önerilebilir.

Anahtar Kelimeler

Fermantasyon, Mantar, Buğday kepeği, Besinsel kompoziyon, Sindirilebilirlik

Solid-state Fermentation of Wheat Bran by Aspergillus niger Strains: Effect on the Nutritional Composition and In vitro Digestibility

Öz

This study aimed to investigate the effect of Aspergillus niger on the nutritional composition and in vitro dry matter digestibility of wheat bran (WB) in solid-state fermentation. Two A. niger strains (ATCC 200345 or ATCC 52172) were used as inoculants in solid-state fermentation of WB. Wheat bran was sterilized at 121°C for 15 min and inoculated with A. niger strains at 105 spores kg-1 WB. Samples were incubated at 60°C for two days and dried at room temperature until reaching 90% dry matter. Crude protein (CP), ether extract (EE), ash, crude fiber (CF), hemicellulose, neutral detergent fiber (NDF) and acid detergent fiber (ADF) content and in vitro dry matter digestibility of WB and fermented WB were determined. The CP and ash levels were increased (P<0.001) by solid-state fermentation using A. niger strains. However, both A. niger strains decreased (P<0.001) the CF, NDF, ADF, and hemicellulose content of WB. The EE content of WB was reduced (P=0.027) by ATCC 200345 but was not affected (P=0.145) by ATCC 52172. The in vitro dry matter digestibility of WB was increased (P=0.013) by both A. niger strains. The greater increases in CP and ash content and the greater decrease in hemicellulose were obtained from ATCC 52172 (P<0.001). However, greater decreases in CF and ADF content were observed in fermented WB with ATCC 200345 compared to fermented WB with ATCC 52172 (P=0.037 and P=0.013, respectively). The results of the present study showed that A. niger improved the nutritional composition and in vitro dry matter digestibility of WB with solid-state fermentation. ATCC 52172 can be recommended for higher CP and ATCC 200345 for lower CF and ADF and in solid-state fermentation of WB.

Anahtar Kelimeler

Fermentation, Fungus, Wheat bran, Nutrient composition, Digestebility

Kaynakça

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