Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger
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 (Fer...
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| Language: | English |
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Hasan Eleroğlu
2019-09-01
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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/2867 |
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| author | Aydın Altop |
| author_facet | Aydın Altop |
| author_sort | Aydın Altop |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-fb5e6e78c58748749aa030c4d896f0b1 |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-fb5e6e78c58748749aa030c4d896f0b12025-08-20T03:06:01ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2019-09-01791479148210.24925/turjaf.v7i9.1479-1482.28671252Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus nigerAydın Altop0Department of Animal Science, Faculty of Agriculture, Ondokuz Mayıs University, 55270 SamsunThis 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.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2867mushroomnutrient valuefermentationanimal nutritionwaste product |
| spellingShingle | Aydın Altop Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger Turkish Journal of Agriculture: Food Science and Technology mushroom nutrient value fermentation animal nutrition waste product |
| title | Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger |
| title_full | Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger |
| title_fullStr | Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger |
| title_full_unstemmed | Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger |
| title_short | Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger |
| title_sort | improvement of nutritional values of agaricus bisporus mushroom stalk and cap through solid state fermentation using aspergillus niger |
| topic | mushroom nutrient value fermentation animal nutrition waste product |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2867 |
| work_keys_str_mv | AT aydınaltop improvementofnutritionalvaluesofagaricusbisporusmushroomstalkandcapthroughsolidstatefermentationusingaspergillusniger |