Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#

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Atıf İçin Kopyala

GÜNGÖR E., ALTOP A., ERENER G.

Türk Tarım - Gıda Bilim ve Teknoloji dergisi, cilt.7, sa.sp3, ss.1-4, 2019 (Hakemli Dergi)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 7 Sayı: sp3
• Basım Tarihi: 2019
• Doi Numarası: 10.24925/turjaf.v7isp3.1-4.3085
• Dergi Adı: Türk Tarım - Gıda Bilim ve Teknoloji dergisi
• Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
• Sayfa Sayıları: ss.1-4
• Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The study was aimed to improve the nutritional composition of nettle (Utrica dioicaL.) having positive effects on animals by solid-state fermentation. Aspergillus nigerwas used as a inoculant in fermentation of nettle. Before and after fermentation, crude protein (CP), ash, ether extract (EE), nitrogen-free extract (NFE), crude fiber (CF), hemicellulose (HC), neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) contents of nettle were determined. The ash, NFE and HC content of nettle were increased by fermentation.However, A. nigerdecreased the CF and EE in nettle. The results showed that solid-state fermentation with A. nigercan be used to improve the nutritional composition of nettle.