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Bioprocessing of Acorn by Lactobacillus plantarum and Aspergillus oryzae to Reduce the Tannin
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Naghmeh Moradi   , Mokhtar Khajavi * , Mohammad Houshmand |
| Department of Animal Science, Agriculture Faculty, Yasouj University, Yasouj, Iran , khajavi@yu.ac.ir |
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Abstract: (254 Views) |
Abstract
Most area of forest in the Zagros Mountains has covered by oak trees that produced a nutritionally valuable fruit, commonly named acorns. Acorn contains high percentage of starch that can be used as a source of energy in animals and human’s diets. However, acorn has high percentage of tannin, which limited its incorporation in diets of animals. This experiment was done to investigate the bioprocessing efficacy of Lactobacillus plantarum and Aspergillus oryzae to reduce acorn tannin, in a completely randomized design with 5 treatments and 4 replicates. The treatments includes control (pre-bioprocessing), incubation without bacteria and fungi, and 5 or 10 days incubation with bacteria and/or fungi. Phenolic and tannic compounds were analyzed by colorimetric assay. In compare with the control, total phenol, non- tannin phenol, condensed tannin and hydrolysable tannin were decreased significantly after bioprocessing with bacteria and/or fungal treatment (P< 0/01). In Conclusion, the results of this experiment showed that biodegradation of acorn tannins by Lactobacillus plantarum and Aspergillus oryzaeis was an effective biosafety process. Furthermore, the degradation of phenols and tannins compounds was higher effective in the 10 days bioprocessing of fungal treatment.
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| Keywords: Acorn, Aspergillus oryzae, Bioprocessing, Phenol, Lactobacillus plantarum, Oak, Tannin |
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Full-Text [PDF 634 kb]
(119 Downloads)
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Type of Study: Research Article |
Subject:
Nutritional value
Received: 2024/04/20 | Accepted: 2024/06/20 | Published: 2024/06/20
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