en موضوع 13 Nutritional value پژوهشي Research Article <span style="font-size:11pt"><span style="line-height:150%"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:12.0pt"><span style="line-height:150%"><span new="" roman="" style="font-family:" times="">Abstract</span></span></span></b></span></span></span><br> <span style="font-size:11pt"><span style="line-height:200%"><span sans-serif="" style="font-family:Calibri,"><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">Most area of forest in the Zagros Mountains has covered by oak</span></span></span> <span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">trees that produced</span></span></span> <span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">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&rsquo;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 <i>Lactobacillus plantarum</i> and <i>Aspergillus oryzae</i> 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. P</span></span></span><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">henolic and tannic compounds were analyzed by colorimetric assay. </span></span></span><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">In compare with the control, </span></span></span><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">total phenol, non- tannin phenol, condensed tannin and hydrolysable tannin</span></span></span><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times=""> were decreased significantly after bioprocessing with</span></span></span> <span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">bacteria </span></span></span><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">and/or fungal treatment</span></span></span> <span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">(P< 0/01)</span></span></span><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">. In Conclusion, the results of this experiment showed that biodegradation of acorn tannins by <i>Lactobacillus plantarum</i> and <i>Aspergillus oryzae</i>is was an effective biosafety process. Furthermore, the degradation of phenols and tannins</span></span></span> compounds <span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">was higher effective in the 10 days bioprocessing of fungal treatment</span></span></span><i><span style="font-size:12.0pt"><span style="line-height:200%"><span new="" roman="" style="font-family:" times="">.</span></span></span></i><span style="font-size:12.0pt"><span style="line-height:200%"><span style="font-family:"Times New Roman","serif""></span></span></span></span></span></span><br> &nbsp; Acorn, Aspergillus oryzae, Bioprocessing, Phenol, Lactobacillus plantarum, Oak, Tannin 12 18 http://ijls.yu.ac.ir/browse.php?a_code=A-10-42-2&slc_lang=en&sid=1 Naghmeh Moradi n.moradi69@yahoo.com 1003194753284600283 1003194753284600283 No Department of Animal Science, Agriculture Faculty, Yasouj University, Yasouj, Iran Mokhtar khajavi khajavi@yu.ac.ir 1003194753284600284 1003194753284600284 Yes Department of Animal Science, Agriculture Faculty, Yasouj University, Yasouj, Iran Mohammad Houshmand hooshmand@yu.ac.ir 1003194753284600285 1003194753284600285 No Department of Animal Science, Agriculture Faculty, Yasouj University, Yasouj, Iran