- Black Sea Journal of Agriculture
- Vol: 6 Issue: 5
- Aspergillus niger Improves the Nutritional Composition of Apple Pomace by Solid-State Fermentation
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 : 19 | Download : 18
Publication Date : 2023-09-01
Article Type : Research Article
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 (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 (CP), ash, ether extract (EE), crude fiber (CF), neutral-detergent fiber (NDF), acid-detergent fiber (ADF), and acid-detergent lignin (ADL) content. The CP (P<0.001) and ash (P<0.05) contents of apple pomace were increased after solid-state fermentation. However, A. niger decreased (P<0.001) the CF, NDF, ADF, hemicellulose, NFE and EE (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