Improvement in the nutritional composition and nutrient digestibility of pomegranate (Punica granatum L.) seed by Bacillus subtilis and Aspergillus niger solid-state fermentation

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GÜNGÖR E., ALTOP A., ERENER G.

Anadolu Tarım Bilimleri Dergisi, cilt.35, sa.3, ss.268-273, 2020 (Hakemli Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 3
  • Basım Tarihi: 2020
  • Doi Numarası: 10.7161/omuanajas.600272
  • Dergi Adı: Anadolu Tarım Bilimleri Dergisi
  • Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.268-273
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

This study was conducted to investigate the effect of Aspergillus niger and Bacillus subtilis on nutritional composition and in vitro digestibility of pomegranate (Punica granatum L.) seed (PGS). The PGS was fermented by A. niger ATCC 20345, A. niger ATCC 9142 and B. subtilis ATCC 21556 (105, 105 spores and 1010 cfu per kg PGS, respectively). Both A. niger and B. subtilis increased (P<0.001) crude protein (CP), ether extract (EE) and ash content but decreased (P<0.001) crude fiber (CF), hemicellulose (HC), nitrogen-free extract (NFE), neutral detergent fiber (NDF) and acid detergent fiber (ADF) in PGS. Besides, in vitro nutrient digestibility of PGS was increased (P<0.001) by A. niger andB. subtilis. The results of the study showed that A. niger and B. subtilis pose a serious opportunity to improve the nutritional quality and nutrient digestibility of PGS. Aspergillus niger ATCC 200345 gives better nutritional improvement in PGS with highest CP, EE, lowest CF, ADF and average NDF and HC among the treatment groups.