BIOCONVERSION OF WINE POMACE BY LENTINUS EDODES IN A SOLID-STATE SYSTEM

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dc.authoridSozmen, Eser Y./0000-0002-6383-6724
dc.authoridYILDIRIM, Hatice KALKAN/0000-0001-9698-9682
dc.authorscopusid7005108822
dc.authorscopusid7004558658
dc.authorwosidSozmen, Eser Y./ABI-5243-2020
dc.authorwosidYILDIRIM, Hatice KALKAN/AAN-2277-2020
dc.contributor.authorYildirim, Hatice Kalkan
dc.contributor.authorSozmen, Eser Y.
dc.date.accessioned2023-01-12T20:11:05Z
dc.date.available2023-01-12T20:11:05Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description.abstractWine pomace is a by-product of wine industry. The objective of this investigation was to evaluate the biotransformation of wine pomace by L. edodes MCC 55. As substrates were used wine pomaces of Ozbek and Gaziantep wines produced under conventional conditions. L.edobes MCC 55 cultures were used for biotransformation. During study were determined the effects of different media used during solid state fermentation (water and CaCO3, NH4NO3) and different solvents used during extraction (water and ethanol) on phenols and consequently their radical scavenging activities. The ethyl alcohol used during extraction stages was determined as more effective solvent regarding antioxidant activity (TEAC) values. Using of water both during fermentation and extraction steps was determined to be significant for increasing the values of hydroxycinnamic and hydroxybenzoic acids. There were determined close relations among total phenol, tartaric acid esters, flavonols, anthocyanins and gallic acid values with samples produced by solid state fermentation with additional nutrient and using ethyl alcohol during extraction stage. Close interaction between antioxidant activity (TEAC) values and samples obtained by using ethanol during extraction were indicated, also. These results demonstrated that by-products such as wine pomace could be successfully used for production of valuable bioactive compounds.en_US
dc.description.sponsorshipEge University Scientific Research Projects Coordination Unit [1 1-Muh/071]en_US
dc.description.sponsorshipThis research was supported by the Ege University Scientific Research Projects Coordination Unit. Project Number 1 1-Muh/071.en_US
dc.identifier.doi10.15414/jmbfs.3006
dc.identifier.issn1338-5178
dc.identifier.issn1338-5178en_US
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85117913189en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.15414/jmbfs.3006
dc.identifier.urihttps://hdl.handle.net/11454/78021
dc.identifier.volume11en_US
dc.identifier.wosWOS:000731101700031en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSlovak Univ Agriculture Nitraen_US
dc.relation.ispartofJournal Of Microbiology Biotechnology And Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectwine pomaceen_US
dc.subjectsolid state fermentationen_US
dc.subjectL.edobesen_US
dc.subjectphenolic compoundsen_US
dc.subjectLow-Density-Lipoproteinen_US
dc.subjectAntioxidant Activityen_US
dc.subjectCranberry Pomaceen_US
dc.subjectPhenolic Contenten_US
dc.subjectIn-Vitroen_US
dc.subjectProtection Capacityen_US
dc.subjectBioactive Compoundsen_US
dc.subjectGrapeen_US
dc.subjectOxidationen_US
dc.subjectReden_US
dc.titleBIOCONVERSION OF WINE POMACE BY LENTINUS EDODES IN A SOLID-STATE SYSTEMen_US
dc.typeArticleen_US

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