Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#
Yıl: 2019 Cilt: 7 Sayı: sp3 Sayfa Aralığı: 1 - 4 Metin Dili: İngilizce DOI: 10.24925/turjaf.v7isp3.1-4.3085 İndeks Tarihi: 26-11-2020
Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#
Öz: The study was aimed to improve the nutritional composition of nettle (Utrica dioicaL.) having positive effects on animals by solid-state fermentation. Aspergillus nigerwas 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. nigerdecreased the CF and EE in nettle. The results showed that solid-state fermentation with A. nigercan be used to improve the nutritional composition of nettle.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Gungor E, altop a, ERENER G (2019). Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. , 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| Chicago | Gungor Emrah,altop aydin,ERENER Guray Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. (2019): 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| MLA | Gungor Emrah,altop aydin,ERENER Guray Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. , 2019, ss.1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| AMA | Gungor E,altop a,ERENER G Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. . 2019; 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| Vancouver | Gungor E,altop a,ERENER G Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. . 2019; 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| IEEE | Gungor E,altop a,ERENER G "Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#." , ss.1 - 4, 2019. 10.24925/turjaf.v7isp3.1-4.3085 |
| ISNAD | Gungor, Emrah vd. "Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#". (2019), 1-4. https://doi.org/10.24925/turjaf.v7isp3.1-4.3085 |
| APA | Gungor E, altop a, ERENER G (2019). Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 7(sp3), 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| Chicago | Gungor Emrah,altop aydin,ERENER Guray Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 7, no.sp3 (2019): 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| MLA | Gungor Emrah,altop aydin,ERENER Guray Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.7, no.sp3, 2019, ss.1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| AMA | Gungor E,altop a,ERENER G Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2019; 7(sp3): 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| Vancouver | Gungor E,altop a,ERENER G Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2019; 7(sp3): 1 - 4. 10.24925/turjaf.v7isp3.1-4.3085 |
| IEEE | Gungor E,altop a,ERENER G "Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 7, ss.1 - 4, 2019. 10.24925/turjaf.v7isp3.1-4.3085 |
| ISNAD | Gungor, Emrah vd. "Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioicaL.)#". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 7/sp3 (2019), 1-4. https://doi.org/10.24925/turjaf.v7isp3.1-4.3085 |
