Evaluation of apple pomace based reconstituted feed in rats after solid state fermentation and ethanol recovery

Abstract

To utilize apple pomace in an economical and effective way, a feed was developed by solid state fermentation (SSF) using sequential interactive co-culture of

Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

“…The co-culture of Candida utilis and Aspergillus niger increased the protein content of dried and pectin-extracted apple pomace to 20% and 17%, respectively, under SSF conditions [5]. The combination of fermented apple pomace with standard feed in the ratio of 1:1 was found to be acceptable during animal experiment with rat model [6]. The apple pomace based feed had also been evaluated successfully in poultry, when mixed with standard poultry feed in 1:1.…”

Perspective of apple processing wastes as low-cost substrates for bioproduction of high value products: A review

“…Several studies demonstrated the use of AP for the production of protein-enriched feeds [13,175,36,7,171]. Bhalla and Joshi [13] employed the fungi Trichoderma viride and A. niger and the yeasts S. cerevisiae and C. utilis combined for the protein enrichment of AP in SSF and SmF.…”

“…The presence of lignin and cellulose/hemicellulose acts as natural inducers, and most of these residues are rich in sugar, promoting better fungal growth and thus making the process more economical especially for the cellulo-and ligninolytic enzymes [33,132,38]. AP has been used for the production of organic acids [153,39,40,48], aroma compounds [18,168,120], bioethanol [128,129,135], enzymes [63,41,42,43,47,103,175], edible mushrooms [182,54,, edible fibers [72,114,135], pectin recovery [149], natural antioxidants [65,6], protein enriched animal feed [13,36,7,150,171], and insect diets [71] among others. AP has also been considered for environmental applications, such as textile dye removal [142] and as heavy metal absorbent [126].…”

Multivariate analysis of the spectroscopic profile of the sugar fraction of apple pomace

“…Trace amounts of phenolic compounds suffice to give apple-derived products their distinctive sourness and astringency, which usually enhance their flavor, such as that of cider (Downing 1989;Devrajan et al 2004). Apple pomace represents 20 to 40% of the raw material and it is the by-product of apple juice processing.…”