Akademik Veri Yönetim Sistemi
Türk Tarım - Gıda Bilim ve Teknoloji dergisi, cilt.7, sa.1, ss.115-119, 2019 (Hakemli Dergi)
This study was carried out to investigate the effects of solid-state fermentation (SSF) on mainnutritional components, some minerals, condensed tannin and phenolic compounds of oliveleaves. Two groups were formed as a fermented (FOL, Aspergillus niger ATCC 52172) and nonfermented olive leaves (OL). Suitable environmental conditions (humidity, temperature and pH)before SSF were established and fermentation lasted on day 8. After fermentation, while the crudefiber, neutral detergent fibre (NDF) and acid detergent fibre (ADF) content of FOL compared toOL were decreased, its the crude protein, ether extract, ash and condensed tannin contents wereincreased. Some macro minerals (Ca, N, K, P, Mg) and micro minerals components (Fe, Mn, Zn,Cu, B) of FOL and OL were varied. Although oleuropein content of FOL was decreased, it’scatechin and hydroxytyrosol contents were increased by SSF. These results showed that A. nigerATCC 52172 strain could be suitable inoculant to improve the nutritional content of olive leaves.