SavedAdd your journal

Journals / Anadolu Tarım Bilimleri Dergisi / 2020 / Cilt: 35 - Sayı: 3

Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed

Bacillus subtilis ve Aspergillus niger’in nar (Punica granatum L.) çekirdeğinin besin madde kompozisyonu ve sindirilebilirliği üzerine etkisi

Emrah GÜNGÖR
Aydın ALTOP
Güray ERENER
Pages
268–273
Publication Date
2020-10-14
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

A. niger ATCC 200345 gave better PGS contained high CP, EE, lower CF, ADF and average NDF and HC, which can be recommended for biotransformation of PGS.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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).
📊
Key Findings & Data:The PGS was fermented by A. niger ATCC 20345, A. niger ATCC 9142 and B. subtilis ATCC 21556.
💡
Conclusion & Impact:A. niger ATCC 200345 gave better PGS contained high CP, EE, lower CF, ADF and average NDF and HC, which can be recommended for biotransformation of PGS.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Agricultural residue · Solid-state fermentation · In vitro digestibility

Abstract

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. 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 and B. 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. A. niger ATCC 200345 gave better PGS contained high CP, EE, lower CF, ADF and average NDF and HC, which can be recommended for biotransformation of PGS.

Özet

Bu çalışma Aspergillus niger ve Bacillus subtilis’in nar (Punica granatum L.) çekirdeğinin besin madde kompozisyonu ve in vitro sindirilebilirliği üzerine etkilerini araştırmak üzere yapılmıştır. Nar çekirdeği, A. niger ATCC 20345, A. niger ATCC 9142 ve B. subtilis ATCC 21556 ile fermente edilmiştir. A. niger ve B. subtilis nar çekirdeğinin ham protein (HP), ham yağ (HY), ve ham kül (HK) düzeyini artırırken (P < 0.001) ham selüloz (HS), hemiselüloz, nitrojensiz öz madde (NÖM), nötral deterjan fiber (NDF), asit deterjan fiber (ADF) düzeyini azaltmıştır (P < 0.001). Ayrıca nar çekirdeğinin in vitro besin madde sindirilebilirliği A. niger ve B. subtilis fermantasyonu ile artmıştır (P < 0.001). Çalışmanın bulguları A. niger ve B. subtilis’in nar çekirdeğinin besin madde kompozisyonu ve sindirilebilirliğini iyileştirmede önemli bir potansiyele sahip olduğunu göstermiştir. Nar çekirdeğinin, yüksek HP ve HY, düşük HS, ADF ve ortalama NDF ve hemiselüloz elde edilmesi nedeniyle A. niger ATCC 200345 ile fermente edilmesi önerilebilir.

🔖

Cite This Article

GÜNGÖR, E., ALTOP, A., ERENER, G. (2020). Effect of Bacillus subtilis and Aspergillus niger on the nutritional composition and the nutrient digestibility of pomegranate (Punica granatum L.) seed. Anadolu Tarım Bilimleri Dergisi, Cilt: 35 - Sayı: 3, 268–273. https://ajindex.com/articles/135407

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (4)

  1. Aguilar, C.N., Aguilera-Carbo, A., Robledo, A., Ventura, J., Belmares, R., Martinez, D., Rodríguez-Herrera, R., Contreras, J., 2008. Production of antioxidant nutraceuticals by solid-state cultures of pomegranate (Punica granatum) peel and creosote bush (Larrea tridentata) leaves. Food Technology and Biotechnology, 46(2): 218-22.
  2. Ahmed, S.T., Islam, M.M., Bostami, A.R., Mun, H.-S., Kim, Y.-J., Yang, C.-J., 2015. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by- products. Food Chemistry, 188: 481-8. doi:10.1016/j.foodchem.2015.04.140 Altop, A., Coskun, I., Filik, G., Kucukgul, A., Bekiroglu, Y.G., Cayan, H., Gungor, E., Sahin, A., Erener, G., 2018a. Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains. Ciencia e Investigación Agraria, 45(3): 220-30. doi:10.7764/rcia.v45i3.1886 Altop, A., Güngör, E., Erener, G., 2018b. Aspergillus niger may improve nutritional quality of grape seed and its usability in animal nutrition through solid-state fermentation. International Advanced Researches and Engineering Journal, 2(3): 273-7. AOAC 2000. Official methods of analysis of AOAC International (17th edition). ABD: AOAC International. Bairagi, A., Sarkar Ghosh, K., Sen, S., Ray, A., 2004. Evaluation of the nutritive value of Leucaena leucocephala leaf meal, inoculated with fish intestinal bacteria Bacillus subtilis and Bacillus circulans in formulated diets for rohu, Labeo rohita (Hamilton) fingerlings. Aquaculture Research, 35(5): 436-46. doi:10.1111/j.1365-2109.2004.01028.x Białek, A., Czerwonka, M., Białek, M., Lepionka, T., Kaszperuk, K., Banaszkiewicz, T., Tokarz, A., 2017. Influence of pomegranate seed oil and grape seed oil on cholesterol content and fatty acids profile in livers of chickens. Acta Poloniae Pharmaceutica - Drug Research, 74(2): 624-32.
  3. Dei, H., Rose, S., Mackenzie, A., Amarowicz, R., 2008. Growth performance of broiler chickens fed diets containing shea nut (Vitellaria paradoxa, Gaertn.) meal fermented with Aspergillus niger. Poultry Science, 87(9): 1773-8. doi:10.3382/ps.2008-00055
  4. Fazhi, X., Lvmu, L., Jiaping, X., Kun, Q., Zhide, Z., Zhangyi, L., 2011. Effects of fermented rapeseed meal on growth performance and serum parameters in ducks. Asian- Australasian Journal of Animal Sciences, 24(5): 678-84. doi:10.5713/ajas.2011.10458 Gra