The Effect of Solid-State Fermentation using Aspergillus niger on the Nutritional Composition of Grape Seed, Cherry Kernel, and Maize Seed Mixture

Özet

The effect of solid-state fermentation using Aspergillus niger strains on the nutritional composition of the mixture of grape seed, cherry kernel, and maize seed was investigated in this study. Fermentation substrate consisting of 40 g of grape seeds, 40 g of cherry kernel, and 20 g of maize was fermented by A. niger strains (ATCC 200344, 200345, 201572, 52172). The substrate was enriched with a nutrient medium and sterilized with an autoclave. Each strain of Aspergillus niger was inoculated with 10⁶ spores into the substrate. Incubation was carried out for seven days at 30 °C. Crude protein, ether extract, ash, nitrogen-free extract, and crude fiber contents of substrate were determined before and after fermentation. Solid-state fermentation using A. niger increased (P<0.001) crude protein content of the substrate. In addition, the ether extract content of the substrate was increased (P<0.001) by A. niger. Similarly, A. niger increased (P=0.001) the ash content of the grape seed, cherry kernel, and maize mixture. However, crude fiber was declined (P<0.001) by fermentation using A. niger. Similarly, solid-state fermentation decreased the nitrogen-free extract of the substrate. The obtained results showed that solid-state fermentation using A. niger can improve the nutritional composition of the mixture of grape seed, cherry kernel, and maize seed.