Akademik Veri Yönetim Sistemi
Akademik Ziraat Dergisi, cilt.12, sa.1, ss.135-138, 2023 (Hakemli Dergi)
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: (NH4)2SO4: 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 spores/mL 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 (P<0.001 and P<0.01, respectively) by the mixture of A. niger strains. However, solid-state fermentation decreased the ether extract (P<0.05), cellulose (P<0.001), hemicellulose (P<0.001), neutral detergent fiber (P<0.001), acid detergent fiber (P<0.01), and acid detergent lignin (P<0.05) 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.