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Dergiler / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2019 / Cilt: 7 - Sayı: 9

Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger

Aydın ALTOP
Sayfa
1479–1482
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

To conclude, the fermented MS can be considered as an alternative protein resource in animal nutrition.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:This study aimed to investigate the effect of solid-state fermentation on the nutritional composition of Agaricus bisporus mushroom stalk and cap.
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Temel Bulgular & Veri:Four homogenous test samples were prepared from the fermented mushroom stalk (Fermented MS), unfermented mushroom stalk (MS), fermented mushroom cap (Fermented MC), and unfermented mushroom cap (MC); each was independently analyzed in triplicates, providing a total of 12 independent measurements of all treatments.
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Sonuç & Katkı:To conclude, the fermented MS can be considered as an alternative protein resource in animal nutrition.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Özet

This study aimed to investigate the effect of solid-state fermentation on the nutritional composition of Agaricus bisporus mushroom stalk and cap. Four homogenous test samples were prepared from the fermented mushroom stalk (Fermented MS), unfermented mushroom stalk (MS), fermented mushroom cap (Fermented MC), and unfermented mushroom cap (MC); each was independently analyzed in triplicates, providing a total of 12 independent measurements of all treatments. Nutritional changes in the mushrooms were determined by analyzing crude protein (CP), ether extract (EE), crude ash (CA), crude fiber (CF), hemicellulose, neutral detergent fiber (NDF), acid detergent lignin (ADL), and acid detergent fiber (ADF) contents. The best improvement in nutritional composition was obtained from the MS with increasing the crude protein (35 %). The results related to other parameters are similar among all the treatments, except for CF. To conclude, the fermented MS can be considered as an alternative protein resource in animal nutrition.

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Bu Makaleye Atıf Yap

ALTOP, A. (2019). Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 7 - Sayı: 9, 1479–1482. https://ajindex.com/articles/331119

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Kaynakça (9)

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