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

Aydın Altop; Emrah Güngör; Güray Erener

Makale detayları

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

Yazarlar:

Aydın Altop | Emrah Güngör | Güray Erener

Yayıncı:

Ordu University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue 1, pp.135-138

Belge Tipi:

Makale

Yayın Tarihi:

11/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293462

pISSN:

2147-6403

Anahtar kelimeler:

Özet:

 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 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 glucose: urea: NH42SO4: 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 at 1 mL of 106 sporesmL 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 P0.001 and P0.01, respectively by the mixture of A. niger strains. However, solid-state fermentation decreased the ether extract P0.05, cellulose P0.001, hemicellulose P0.001, neutral detergent fiber P0.001, acid detergent fiber P0.01, and acid detergent lignin P0.05 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.

 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 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 glucose: urea: NH42SO4: 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 at 1 mL of 106 sporesmL 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 P0.001 and P0.01, respectively by the mixture of A. niger strains. However, solid-state fermentation decreased the ether extract P0.05, cellulose P0.001, hemicellulose P0.001, neutral detergent fiber P0.001, acid detergent fiber P0.01, and acid detergent lignin P0.05 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.

 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 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 glucose: urea: NH42SO4: 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 at 1 mL of 106 sporesmL 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 P0.001 and P0.01, respectively by the mixture of A. niger strains. However, solid-state fermentation decreased the ether extract P0.05, cellulose P0.001, hemicellulose P0.001, neutral detergent fiber P0.001, acid detergent fiber P0.01, and acid detergent lignin P0.05 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.

 Amaç: Bu çalışma dört A. niger suşu karışımı ile gerçekleştirilen katı kültür fermantasyonunun susam tohumunun besin madde kompozisyonu üzerine etkilerinin araştırılması amacıyla gerçekleştirilmiştir. Materyal ve Yöntem: Katı kültür fermantasyonunda dört farklı Aspergillus niger suşu ATCC 200344, ATCC 200345, ATCC 201572 ve ATCC 52172 karışımı kullanılmıştır. Katı kültür fermantasyonundan önce susam tohumu otoklav ile 121 Cde 15 dakika steril edilmiştir. Aspergillus niger gelişimini teşvik etmek amacıyla susam tohumuna besinsel tuz glucose: urea : NH42SO4: peptone: KH2PO4: MgSO4.7H2O4: 2: 6: 1: 4: 1 eklenmiştir. Susam tohumu A. niger suşları karışımıyla 1 ml 106 spormllik süspansiyon 100 g inoküle edilmiş ve 30 Cde 7 gün inkübe edilmiştir. Susam tohumu ve fermente susam tohumunun ham protein, ham yağ, ham kül, nötr deterjanda çözünmeyen lif, asit deterjanda çözünmeyen lif ve asit deterjanda çözünmeyen lignin düzeyi belirlenmiştir. Araştırma Bulguları: Katı kültür fermantasyonuyla susam tohumunun ham protein P0.001 ve ham kül P0.01 düzeyi artış göstermiştir. Buna karşın, susam tohumunun ham yağ P0.05, selüloz P0.001, hemiselüloz P0.001, nötr deterjanda çözünmeyen lif P0.001, asit deterjanda çözünmeyen lif P0.01, ve asit deterjanda çözünmeyen lignin P0.05 düzeyi azalmıştır. Sonuç: Çalışmadan elde edilen bulgular A. niger suşlarıyla gerçekleştirilen katı kültür fermantasyonunun susam tohumunun besinsel kompozisyonunu iyileştirebileceğini göstermiştir.

Makale detayları

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

Yazarlar:

Aydın Altop | Emrah Güngör | Güray Erener

Yayıncı:

Ordu University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue 1, pp.135-138

Belge Tipi:

Makale

Yayın Tarihi:

11/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293462

pISSN:

2147-6403

sesame seed

nutritional enrichment

solid-state fermentation

fermented feed

Aspergillus niger

Sesamum indicum L.susam

besinsel zenginleştirme

katı kültür fermantasyonu

fermente yem

Aspergillus niger

Sesamum indicum L.

Sayı

Makale detayları

Yazarlar: Aydın Altop | Emrah Güngör | Güray Erener

Yayıncı: Ordu University

Ana Başlıklar: Hayvansal Üretim (Diğer)

Dergi: Akademik Ziraat Dergisi Vol.12 Issue 1, pp.135-138

Belge Tipi: Makale

Yayın Tarihi: 11/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001293462

pISSN: 2147-6403

Sayı

Yazarlar:

Aydın Altop | Emrah Güngör | Güray Erener

Yayıncı:

Ordu University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue 1, pp.135-138

Belge Tipi:

Makale

Yayın Tarihi:

11/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293462

pISSN:

2147-6403