Molecular Nutrition

Nutritional Improvement of Tea Residue by Solid-State Fermentation with Aspergillus niger

Expand
  • 1. College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China;
    2. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China

Received date: 2018-03-22

  Online published: 2018-10-20

Abstract

In this study, a solid-state fermentation using Aspergillus niger (AN) was conducted to improve the nutritional quality of tea residue and the optimal fermentation parameters were investigated. Considering the tea tannin (TTN) and crude protein (CP) contents as indexes, a single factor experiment design and a L9(34) orthogonal experiment design were adopted to optimize the corn flour content, substrate/moisture, inoculation, fermentation temperature and fermentation time. The results showed as follows:1) added 5% corn flour, inoculated 1.00×106 Aspergillus niger spore per gram fermentation materials, controlled substrate/moisture 1.0:1.4 at 37℃ for 8 days could get the optimal result. 2) Under the optimal fermentation process conditions, calculated based on dry matter (DM) and compared with the control group, the CP content was increased from 31.22% to 44.56% (P<0.05), the true protein (TP) content was increased from 23.64% to 36.99% (P<0.05), the ether extract (EE) content was increased from 4.06% to 5.13% (P<0.05), the crude ash (Ash) content was increased from 4.09% to 6.09% (P<0.05), the calcium (Ca) content was increased from 0.75% to 1.10% (P<0.05) and the phosphorus (P) content was increased from 0.32% to 0.47%(P<0.05), the improvement rate of them were 42.73%, 56.47%, 26.35%, 48.90%, 46.67% and 46.88%, respectively; the TTN content was decreased from 11.63% to 2.42% (P<0.05), the neutral detergent fiber (NDF) content was decreased from 39.85% to 32.96% (P<0.05) and the acid detergent fiber (ADF) content was decreased from 15.70% to 12.28% (P<0.05), the degradation rate of them were 79.19%, 17.29% and 21.78%, respectively; the contents of 17 kinds of amino acids (AA) increased significantly (P<0.05) and the total AA content increased by 26.72%. The results indicate that the solid-state fermentation with Aspergillus niger can improve the nutritional value of tea residue significantly.

Cite this article

ZHU Fei, SU Di, RAN Lei, FAN Caiyun, ZHANG Zijun, LIU Zhengquan, WAN Xiaochun, CHENG Jianbo . Nutritional Improvement of Tea Residue by Solid-State Fermentation with Aspergillus niger[J]. Chinese Journal of Animal Nutrition, 2018 , 30(10) : 4269 -4278 . DOI: 10.3969/j.issn.1006-267x.2018.10.054

References

[1] 郑青梅,陈坤平,钟艳梅,等.4类茶叶及其茶渣主要成分的测定与分析[J].广东农业科学,2015,42(6):14-20.

[2] 龚郁,占今舜,邬理洋,等.茶多酚的生物学功能及其在禽生产中的应用[J].中国饲料,2012(14):31-34.

[3] KIM E Y,PAI T K,HAN O.Effect of bioactive dietary polyphenols on zinc transport across the intestinal Caco-2 cell monolayers[J].Journal of Agricultural and Food Chemistry,2011,59(8):3606-3612.  

[4] BHAT T K,KANNAN A,SINGH B,et al.Value addition of feed and fodder by alleviating the antinutritional effects of tannins[J].Agricultural Research,2013,2(3):189-206.  

[5] YANG X P,KONG F B.Effects of tea polyphenols and different teas on pancreatic α-amylase activity in vitro[J].LWT-Food Science and Technology,2016,66:232-238.

[6] 陈仕学,王一帆,姚元勇,等.响应面法优化茶渣水不溶性膳食纤维的提取及性能研究[J].食品工业科技,2015,36(10):249-253,258.

[7] 苗人云,谭伟,周洁,等.茶渣作为主料栽培姬菇的研究[J].西南农业学报,2016,29(1):164-168.

[8] 刘顺航,贾黎辉,吴春燕,等.茶渣有机肥发酵工艺研究[J].安徽农业科学,2016,44(11):165-167.

[9] CHERAGHI M,LORESTANI B,MERRIKHPOUR H,et al.Assessment efficiency of tea waste in arsenic removal from aqueous solution[J].Desalination and Waste Treatment,2014,52(37/38/39):7235-7240.

[10] FOROUGHI-DAHR M,ABOLGHASEMI H,ESMAILI M,et al.Adsorption characteristics of Congo red from aqueous solution onto tea waste[J].Chemical Engineering Communications,2015,202(2):181-193.  

[11] TAKAGAKI A,FUKAI K,NANJO F,et al.Application of green tea catechins as formaldehyde scavengers[J].Journal of the Japan Wood Research Society,2000,46(3):231-237.

[12] SHI C Y,HE J,YU J,et al.Physicochemical properties analysis and secretome of Aspergillus niger in fermented rapeseed meal[J].PLoS One,2016,11(4):e0153230.

[13] VISWANATH V,LEO V V,PRABHA S S,et al.Biosynthesis of tannase from cashew testa using Aspergillus niger MTCC5889 by solid state fermentation[J].Journal of Food Science and Technology,2015,52(11):7433-7440.  

[14] NI H,CHEN F,JIANG Z D,et al.Biotransformation of tea catechins using Aspergillus niger tannase prepared by solid state fermentation on tea byproduct[J].LWT-Food Science and Technology,2015,60(2):1206-1213.  

[15] 张丽英.饲料分析及饲料质量检测技术[M].3版.北京:中国农业大学出版社,2007:52-64,78-80,140-147.

[16] VAN SOEST P J,ROBERTSON J B,LEWIS B A.Methods for dietary fiber,neutral detergent fiber,and nonstarch polysaccharides in relation to animal nutrition[J].Journal of Dairy Science,1991,74(10):3583-3597.  

[17] 中华人民共和国国家质量监督检验检疫总局.GB/T 8313-2002茶茶多酚测定[S].北京:中国标准出版社,2002.

[18] 胡艳丽,王克然.饲料中真蛋白的测定[J].河南畜牧兽医(综合版),2007,28(10):31-32.

[19] RUQAYYAH T I D,JAMAL P,ALAM M Z,et al.Application of response surface methodology for protein enrichment of cassava peel as animal feed by the white-rot fungus Panus tigrinus M609RQY[J].Food Hydrocolloids,2014,42:298-303.

[20] BHATTACHARYA S S,GARLAPATI V K BANERJEE R.Optimization of laccase production using response surface methodology coupled with differential evolution[J].New Biotechnology,2011,28(1):31-39.  

[21] 魏金涛,齐德生,张妮娅,等.饲料水分活度及其应用[J].中国饲料,2007(1):35-37.

[22] YEE T W,PRABHU N G,JAIN K,et al.Process parameters influencing tannase production by Aspergillus niger using mangrove (Rhizophora apiculata) bark in solid substrate fermentation[J].African Journal of Biotechnology,2011,10(61):13147-13154.

[23] MAHDI Z S,AL-TAHAN S S.Production of Tannase from Aspergillus niger under solid state fermentation[J].Iraqi Journal of Science,2014,55(3B):1188-1195.

[24] 欧荣娣.红薯渣发酵生产菌体蛋白饲料研究[D].硕士学位论文.长沙:湖南农业大学,2015.

[25] 汤小朋.单菌及混菌固态发酵改善木薯渣品质的研究[D].硕士学位论文.雅安:四川农业大学,2014.

[26] ABOUBAKR H A,EL-SAHN M A,EL-BANNA A A,et al.Some factors affecting tannase production by Aspergillus niger Van Tieghem[J].Brazilian Journal of Microbiology,2013,44(2):559-567.  

[27] 赵华,王雪涛,汤加勇,等.黑曲霉固态发酵甘薯渣条件优化及发酵对甘薯渣营养品质的影响[J].四川农业大学学报,2015,33(1):51-56.

[28] WANG F,NI H,CAI H N,et al.Tea stalks-a novel agro-residue for the production of tannase under solid state fermentation by Aspergillus niger JMU-TS528[J].Annals of Microbiology,2013,63(3):897-904.  

[29] 张玉诚.白酒糟菌体蛋白饲料开发研究[D].硕士学位论文.雅安:四川农业大学,2014.

[30] 唐庆凤,彭开屏,韦升菊,等.不同微生物添加剂组合固态发酵对木薯渣品质的影响[J].动物营养学报,2016,28(6):1965-1974.
Outlines

/