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Journals / Black Sea Journal of Agriculture / 2026 / Cilt: 6 Sayı: 5

Aspergillus niger Improves the Nutritional Composition of Apple Pomace by Solid-State Fermentation

Aydın Altop(ONDOKUZ MAYIS UNIVERSITY)0000-0002-3966-300X
Emrah Güngör(ONDOKUZ MAYIS UNIVERSITY)0000-0003-4380-6162
Güray Erener(ONDOKUZ MAYIS UNIVERSITY)0000-0002-8025-2560
Pages
459–462
Publication Date
2023-09-01
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AI Summary & Key Takeaways

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

The results demonstrated that solid-state fermentation using A. niger can improve the nutritional composition of apple pomace.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effect of solid-state fermentation using Aspergillus niger on the nutritional composition of apple pomace was investigated in this study.
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Key Findings & Data:Apple pomace was milled to 2 mm and sterilized at 121 °C for 15 min before fermentation.
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Conclusion & Impact:The results demonstrated that solid-state fermentation using A. niger can improve the nutritional composition of apple pomace.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Agricultural by-product · Nutritional enrichment · Malus domestica

Abstract

The effect of solid-state fermentation using Aspergillus niger on the nutritional composition of apple pomace was investigated in this study. Apple pomace was milled to 2 mm and sterilized at 121 °C for 15 min before fermentation. Aspergillus niger strain (ATCC 200345) was cultured and inoculated to apple pomace 104 spores/ml. Raw and fermented apple pomace were analyzed for determination of the crude protein (CP), ash, ether extract (EE), crude fiber (CF), neutral-detergent fiber (NDF), acid-detergent fiber (ADF), and acid-detergent lignin (ADL) content. The CP (P<0.001) and ash (P<0.05) contents of apple pomace were increased after solid-state fermentation. However, A. niger decreased (P<0.001) the CF, NDF, ADF, hemicellulose, NFE and EE (P<0.05) contents of apple pomace. The ADL content of apple pomace was not affected by solid-state fermentation. The results demonstrated that solid-state fermentation using A. niger can improve the nutritional composition of apple pomace.

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Cite This Article

Altop, A., Güngör, E., Erener, G. (2023). Aspergillus niger Improves the Nutritional Composition of Apple Pomace by Solid-State Fermentation. Black Sea Journal of Agriculture, Cilt: 6 Sayı: 5, 459–462. https://doi.org/10.47115/bsagriculture.1301751

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