Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.)
The study was aimed to improve the nutritional composition of nettle (Utrica dioica L.) having positive effects on animals by solid-state fermentation. Aspergillus niger was used as a inoculant in fermentation of nettle. Before and after fermentation, crude protein (CP), ash, ether extract (EE), nit...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2019-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3085 |
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| author | Emrah Güngör Aydın Altop Guray Erener |
| author_facet | Emrah Güngör Aydın Altop Guray Erener |
| author_sort | Emrah Güngör |
| collection | DOAJ |
| description | The study was aimed to improve the nutritional composition of nettle (Utrica dioica L.) having positive effects on animals by solid-state fermentation. Aspergillus niger was used as a inoculant in fermentation of nettle. Before and after fermentation, crude protein (CP), ash, ether extract (EE), nitrogen-free extract (NFE), crude fiber (CF), hemicellulose (HC), neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) contents of nettle were determined. The ash, NFE and HC content of nettle were increased by fermentation. However, A. niger decreased the CF and EE in nettle. The results showed that solid-state fermentation with A. niger can be used to improve the nutritional composition of nettle. |
| format | Article |
| id | doaj-art-e756c81c449d4d9e9cfcb2dffc472a84 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2019-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-e756c81c449d4d9e9cfcb2dffc472a842025-08-20T02:21:10ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2019-12-017sp31410.24925/turjaf.v7isp3.1-4.30851451Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.)Emrah Güngör0Aydın Altop1Guray Erener2Department of Animal Science, Faculty of Agriculture, Ondokuz Mayıs University, 55139 SamsunDepartment of Animal Science, Faculty of Agriculture, Ondokuz Mayıs University, 55139 SamsunDepartment of Animal Science, Faculty of Agriculture, Ondokuz Mayıs University, 55139 SamsunThe study was aimed to improve the nutritional composition of nettle (Utrica dioica L.) having positive effects on animals by solid-state fermentation. Aspergillus niger was used as a inoculant in fermentation of nettle. Before and after fermentation, crude protein (CP), ash, ether extract (EE), nitrogen-free extract (NFE), crude fiber (CF), hemicellulose (HC), neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) contents of nettle were determined. The ash, NFE and HC content of nettle were increased by fermentation. However, A. niger decreased the CF and EE in nettle. The results showed that solid-state fermentation with A. niger can be used to improve the nutritional composition of nettle.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3085aspergillus nigernettlenutritional enrichmentsolid-state fermentationutrica dioica l. |
| spellingShingle | Emrah Güngör Aydın Altop Guray Erener Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.) Turkish Journal of Agriculture: Food Science and Technology aspergillus niger nettle nutritional enrichment solid-state fermentation utrica dioica l. |
| title | Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.) |
| title_full | Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.) |
| title_fullStr | Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.) |
| title_full_unstemmed | Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.) |
| title_short | Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.) |
| title_sort | effect of solid state fermentation on the nutritional composition of nettle urtica dioica l |
| topic | aspergillus niger nettle nutritional enrichment solid-state fermentation utrica dioica l. |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3085 |
| work_keys_str_mv | AT emrahgungor effectofsolidstatefermentationonthenutritionalcompositionofnettleurticadioical AT aydınaltop effectofsolidstatefermentationonthenutritionalcompositionofnettleurticadioical AT gurayerener effectofsolidstatefermentationonthenutritionalcompositionofnettleurticadioical |