Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains

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dc.authoridCAYAN, Huseyin/0000-0001-7731-2967
dc.authoridGungor, Emrah/0000-0003-4380-6162
dc.authoridCOSKUN, Isa/0000-0001-5495-6006
dc.contributor.authorAltop, Aydin
dc.contributor.authorCoskun, Isa
dc.contributor.authorFilik, Gokhan
dc.contributor.authorKucukgul, Altug
dc.contributor.authorBekiroglu, Yeliz Genc
dc.contributor.authorCayan, Huseyin
dc.contributor.authorGungor, Emrah
dc.date.accessioned2024-09-18T20:20:05Z
dc.date.available2024-09-18T20:20:05Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe present study aimed to examine the effects of solid-state fermentation (SSF) using selective A. niger strains on the amino acid, mineral, condensed tannin, and other chemical contents of olive leaves. The dried samples were divided into nonfermented (C) and fermented (F) olive leaves, and the latter were fermented by the following A. niger strains: ATCC (R) 9142 (TM) (F1),ATCC (R) 200345 (F2), ATCC (R) 52172 (TM) (F3), and ATCO (R) 201572 (TM) (F4), with three replicates for each treatment. Group F4 presented the best results, although all fermented groups generally presented higher performance than C. The total content of amino acids of the fermented olive leaves increased by 68-209% in comparison to that of C, while the cellulose content of the fermented olive leaves decreased by 7-25%. The ash, crude protein (CP), and ether extract (EE) contents increased after fermentation, but the crude fiber (CF) and nitrogen-free extract (NFE) contents decreased. The content of neutral detergent fiber (NDF) did not change, but acid detergent fiber (ADF) varied among the groups. The starch and sugar contents of all fermented groups except F1 also decreased compared to those of C. The mineral contents increased in all fermented groups, and the condensed tannin content varied according to the A. niger strain used. Thus, olive leaves fermented with different A. niger strains, especially F4, seem to have considerable potential as ruminant feed, as they are enriched with amino acids and minerals and have an improved chemical composition. However, these results should be supported and validated by animal experiments.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TUBITAK-TOVAG 114R110]en_US
dc.description.sponsorshipThe financial support from the Scientific and Technological Research Council of Turkey (project number TUBITAK-TOVAG 114R110) is gratefully appreciated.en_US
dc.identifier.doi10.7764/rcia.v45i3.1886
dc.identifier.endpage230en_US
dc.identifier.issn0718-1620
dc.identifier.issue3en_US
dc.identifier.startpage220en_US
dc.identifier.urihttps://doi.org/10.7764/rcia.v45i3.1886
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10047
dc.identifier.volume45en_US
dc.identifier.wosWOS:000457770900003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherPontificia Univ Catolica Chile, Fac Agronomia Ingenieria Forestalen_US
dc.relation.ispartofCiencia E Investigacion Agrariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFermentationen_US
dc.subjectfungusen_US
dc.subjectnutritional qualityen_US
dc.subjectOleaen_US
dc.titleAmino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strainsen_US
dc.typeArticleen_US

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