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

Journal Paper
Emrah GÜNGÖR, Aydın ALTOP, Ergin ÖZTÜRK, Güray ERENER
GÜNGÖR, E., ALTOP, A., ÖZTÜRK, E., & ERENER, G. (2017). Nutritional Changes of Sour Cherry (Prunus cerasus) Kernel Subjected to Aspergillus niger Solid-state Fermentation. ISO 690

Abstract

This 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.

Nutritional Status of Cherry (Prunus cerasus) Seed Kernels Biodegraded with Aspergillus niger Cultures

Conference Paper
Emrah GÜNGÖR, Aydın ALTOP, Ergin ÖZTÜRK, Güray ERENER

Abstract

This 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.

Yumurta ve Piliç Eti Kalitesi-Hayvan Besleme İlişkisi

Conference Paper
Ergin ÖZTÜRK, Emrah GÜNGÖR

Abstract

Egg and broiler meat are among the most important and valuable food sources due to their higher and balanced nutrient contents (amino acids, fatty acids, vitamins and minerals). The quality of egg and
poultry meat is affected by the feedstuffs and especially feed additives which are used with various aims. The researchers always wondered the transition ratio of the biologically active substances (BAS) found in feedstuffs and feed additives into the egg and poultry meat and also whether the BAS have positive or negative effects on the end products. In this review, it was aimed to discuss the effects of BAS found in feedstuffs and feed additives on egg and poultry meat and also to explain the effects of BAS with respect to product quality and food safety with recent and reliable data.

Katı Kültür Fermentasyonu Uygulanan Yem Hammaddelerinin Kanatlı Beslemede Kullanılabilirliği

Conference Paper
Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER

Abstract

Some feedstuffs has been the main component of poultry diets have restrictive factors (trypsin inhibitor, lectin and globulin) with lower nutrient content. Various pretreatments have been used to eliminate the negative traits of feedstuffs, having insufficient nutritive profile and besides to utilize ingredients of poultry diet. Heat treatment, processing with enzymes and treatment with chemicals are some of them. Additionally, fermentation technique (with fungus and bacteria) has been recently taken to interest in using those purposes. Fermentation processes have divided two type as solid state fermentation (SSF) and submerged fermentation (SmF) in respect to free water content of the substrate. Solid state fermentation has seen more favorable than submerged fermentation with regard to utilization of agricultural waste products. In solid state fermentation, especially processing with fungus, researchers have found out hopeful results about enhancing nutritional quality of feed/feedstuffs and waste and by-products, decreasing amount of tannin content, degrading structure of cellulose and eliminating some anti-nutritional factors. In this review, changing of nutritive component of feed/feedstuffs and waste and by-products which fermented solid state is explained.

Kanatlı Beslemede Okratoksin A Tehlikesi

Journal Paper
Emrah GÜNGÖR, Aydın ALTOP, Güray ERENER

Abstract

Ochratoxin A is a toxic substance coming up with growing up of some species of Aspergillus and Penicillium at feedstuffs. Diseases and deaths can occur if this toxic substance is consumed by animals. Ochratoxin A can contaminate easily feedstuffs of mixed feeds while producing, harvesting and storing period and pose a serious threat for world and Turkey considering existing rate in feed and feedstuffs. Moreover taking account of passing to animal tissues, ochratoxin A pose a serious risk for human health. Regarding this, ochratoxin A has negative effects on human such as disorders of kidney and reproductive organs. In addition there is various methods to eliminate this damages made by ochratoxin A. In this review, existing of ochratoxin A in poultry feeds, the negative effects on poultry, transition to tissues and practices that can ease the negative effects were summarized.