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Journals / Türk Biyokimya Dergisi / 2016 / Cilt: 41 - Sayı: 5

Çeşitli yem içerikleri besin değerlerinin birlikte kültür katı hal fermentasyonu kullanılarak artırılması

Nutritional upgrading of various feed ingredients through co-culture solid state fermentation

Rubina NELOFER
Quratulain SYED
Muhammad Ahmar ALİ
Muhammad NADEEM
Pages
347–353
Publication Date
2022-11-05
DOI
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⚡ TL;DR(Too Long; Didn't Read)

After that the fermented agricultural byproducts were dried in hot air oven at 80oC and analyzed to compare with unfermented byproducts.Results: The results of the proximate analysis showed that crude protein contents increased significantly (p

📌 3 Key Takeaways

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Objective & Hypothesis:Objective: The purpose of the present study was to enhance nutritional qualities of various agricultural byproducts such as wheat bran, rice bran and rice polish through co-culture solid state fermentation (SSF) using Candida utilis and Rhizopus oligosporus for their better exploitation as feed ingredients.Methods: Co-culture solid state fermentation (SSF) was carried at 30oC for 48 h by employing Candida utilis and Rhizopus oligosporus on various agricultural byproducts like wheat bran, rice bran and rice polish.
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Key Findings & Data:Objective: The purpose of the present study was to enhance nutritional qualities of various agricultural byproducts such as wheat bran, rice bran and rice polish through co-culture solid state fermentation (SSF) using Candida utilis and Rhizopus oligosporus for their better exploitation as feed ingredients.Methods: Co-culture solid state fermentation (SSF) was carried at 30oC for 48 h by employing Candida utilis and Rhizopus oligosporus on various agricultural byproducts like wheat bran, rice bran and rice polish.
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Conclusion & Impact:After that the fermented agricultural byproducts were dried in hot air oven at 80oC and analyzed to compare with unfermented byproducts.Results: The results of the proximate analysis showed that crude protein contents increased significantly (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Objective: The purpose of the present study was to enhance nutritional qualities of various agricultural byproducts such as wheat bran, rice bran and rice polish through co-culture solid state fermentation (SSF) using Candida utilis and Rhizopus oligosporus for their better exploitation as feed ingredients.Methods: Co-culture solid state fermentation (SSF) was carried at 30oC for 48 h by employing Candida utilis and Rhizopus oligosporus on various agricultural byproducts like wheat bran, rice bran and rice polish. After that the fermented agricultural byproducts were dried in hot air oven at 80oC and analyzed to compare with unfermented byproducts.Results: The results of the proximate analysis showed that crude protein contents increased significantly (p

Özet

Amaç: Bu çalışmanın amacı, buğday kepeği, pirinç kepeği, pirinç kabuğu gibi çeşitli tarımsal yan ürünlerin yem içeriği olarak kullanımında Candida utilis ve Rhizopus oligosporus kullanılarak birlikte kültür katı hal fermentasyonu (SSF) ile besin değerlerinin artırılmasıdır.Metod: Birlikte kültür katı hal fermentasyonu (SSF) 30oC de 48 s Candida utilis ve Rhizopus oligosporus kullanılarak buğday kepeği, pirinç kepeği, pirinç kabuğu gibi çeşitli tarımsal yan ürünler üzerinde uygulanmıştır. Daha sonra elde edilen yan ürünler sıcak hava fırınında 80oC'de kurutulmuşlar ve fermente olmamış ürünler ile karşılaştırmak sureti ile analiz edilmişlerdir.Bulgular: Yaklaşık analiz sonuçlarına göre, ham protein içerikleri, tüm fermente substratlarda istatistiksel olarak anlamlı (p

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Cite This Article

NELOFER, R., SYED, Q., ALİ, M. A., NADEEM, M. (2022). Çeşitli yem içerikleri besin değerlerinin birlikte kültür katı hal fermentasyonu kullanılarak artırılması. Türk Biyokimya Dergisi, Cilt: 41 - Sayı: 5, 347–353. https://ajindex.com/articles/621078

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