Nutritional Changes of Sour Cherry (Prunus cerasus) Kernel Subjected to Aspergillus niger Solid-state Fermentation

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dc.authorid247369
dc.authorid49007
dc.authorid6443
dc.authorid1608
dc.contributor.authorGüngör, Emrah
dc.contributor.authorAltop, Aydın
dc.contributor.authorÖztürk, Ergin
dc.contributor.authorErener, Güray
dc.date.accessioned2017-09-20T07:39:31Z
dc.date.available2017-09-20T07:39:31Z
dc.date.issued2017
dc.departmentTekirdağ Namık Kemal Üniversitesi Dergileri
dc.description.abstractThis study was carried out to investigate the effects of Aspergillus niger solid-state fermentation on main nutritional content of cherry (Prunus cerasus) kernel. Three Aspergillus niger strains (ATCC 52172, ATCC 200345, ATCC 9142) were used in this study. Cherry kernels were analyzed for crude protein (CP), total ash (TA), total fat (TF), crude fiber (CF), nitrogen free extract (NFE), neutral detergent fiber (NDF) and acid detergent fiber (ADF) before and after fermentation to see nutritional change. CP level of the sour cherry increased by 14.1% and reached up to 41.66% from 27.56%. Fungal fermentation changed also TA, TF, CF, NFE, NDF, ADF contents of cherry kernel. These results suggest that solid-state fermentation with Aspergillus niger can be used for utilization nutritional properties of cherry kernels to make having potential in animal nutrition.
dc.identifier.endpage103
dc.identifier.startpage99
dc.identifier.urihttps://hdl.handle.net/20.500.11776/2429
dc.identifier.volume14
dc.language.isoen
dc.publisherNamık Kemal Üniversitesi, Ziraat Fakültesi
dc.relation.ispartofTekirdağ Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Başka Kurum Yazarıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSolid-state fermentation
dc.subjectcherry kernel
dc.subjectPrunus cerasus
dc.subjectAspergillus niger
dc.subjectanimal nutrition
dc.titleNutritional Changes of Sour Cherry (Prunus cerasus) Kernel Subjected to Aspergillus niger Solid-state Fermentation
dc.typeArticle

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