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首页> 外文期刊>Turkish Journal of Agriculture: Food Science and Technology >Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger
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Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger

机译：通过使用Aspergillus尼日尔通过固态发酵改善炎症Bisporus蘑菇茎和帽的营养价值

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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.
机译：本研究旨在探讨固态发酵对姬松茸蘑菇秸秆和帽营养成分的影响。从发酵的蘑菇茎（发酵MS），未发酵的蘑菇茎（MS），发酵蘑菇盖（发酵MC）和未发酵的蘑菇帽（MC）中制备四种均匀试验样品。每个都以三份酸盐分析，共提供所有治疗的12个独立测量。通过分析粗蛋白（CP），醚提取物（EE），粗灰（CA），粗纤维（CF），半纤维素，中性洗涤剂（CF），酸洗涤剂木质素（ADL），确定蘑菇营养变化。酸性洗涤剂纤维（ADF）含量。从MS中增加粗蛋白质（35％）获得营养组合物的最佳改善。除了CF之外，与其他参数相关的结果在所有治疗中相似。为了得出结论，发酵MS可以被认为是动物营养中的替代蛋白质资源。

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