Nutritional Enrichment of Apple Pomace by Fungal Fermentations

This study tested effects of optimised fungal fermentation conditions on nutritional enrichments of apple pomace. Three fermentation experiments were conducted by using 2.5x10(6) spores of Pleurotus ostreatus (P. ostreatus), 2.5x10(6) spores of Phanerochaete chrysosporium (P. chrysosporium) and without microorganisms per g substrate, respectively, for 0, 7, 14 and 21 days using a pilot bioreactor. At the end of each incubation period, 3 steril sample were analysed to determine microbial growth, pH and nutrient contents levels. The results indicated significantly increased crude ash and protein contents (P<0.05) as well as decreased crude fiber and reducing sugar contents of apple pomace by both fungal microorganisms (P<0.05). Crude fat content increased by P. ostreatus fermentation while P. chrysosporium fermentation reduced crude fat content (P<0.05). Tannin content reduced at all fermentation periods by P. ostreatus while P. chrysosporium fermentation increased tannin content (P<0.05). Pectin increased by both fungal fermentations, but the effect of P. ostreatus was greater (P<0.05). It was concluded that fungal fermentations caused to remarkable improvements of apple pomace in nutritional properties, which could of high importance in animal nutrition.