Publication: Effect of Solid-State Fermentation on the Nutritional Composition of Nettle (Urtica Dioical.)
| dc.contributor.author | Altop, Aydin | |
| dc.contributor.author | Gungor, Emrah | |
| dc.contributor.author | Erener, Guray | |
| dc.date.accessioned | 2025-12-11T00:57:51Z | |
| dc.date.issued | 2019 | |
| dc.department | Ondokuz Mayıs Üniversitesi | en_US |
| dc.department-temp | Ondokuz Mayıs Üniversitesi,Ondokuz Mayıs Üniversitesi,Ondokuz Mayıs Üniversitesi | en_US |
| dc.description.abstract | 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. | en_US |
| dc.identifier.doi | 10.24925/turjaf.v7isp3.1-4.3085 | |
| dc.identifier.endpage | 4 | en_US |
| dc.identifier.issn | 2148-127X | |
| dc.identifier.startpage | 1 | en_US |
| dc.identifier.trdizinid | 380298 | |
| dc.identifier.uri | https://doi.org/10.24925/turjaf.v7isp3.1-4.3085 | |
| dc.identifier.uri | https://search.trdizin.gov.tr/en/yayin/detay/380298/effect-of-solid-state-fermentation-on-the-nutritional-composition-of-nettle-urtica-dioical | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/40436 | |
| dc.identifier.volume | 7 | en_US |
| dc.language.iso | en | en_US |
| dc.relation.ispartof | Türk Tarım - Gıda Bilim ve Teknoloji Dergisi | en_US |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Gıda Bilimi ve Teknolojisi | en_US |
| dc.subject | Bitki Bilimleri | en_US |
| dc.title | Effect of Solid-State Fermentation on the Nutritional Composition of Nettle (Urtica Dioical.) | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication |