Optimization of Culture Conditions During the Solid-State Fermentation of Tea Residue Using Mixed Strains

被引：14

作者：

Ding, Xiaoqing ^{[1
]}

Yao, Lei ^{[1
]}

Hou, Yong ^{[1
]}

Hou, Yanbin ^{[1
]}

Wang, Genliang ^{[3
]}

Fan, Jinghui ^{[2
]}

Qian, Lichun ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Anim Sci, Key Lab Anim Nutr & Feed Sci, Minist Agr, Hangzhou 310058, Peoples R China

[2] Hangzhou Acad Agr Sci, Hangzhou, Peoples R China

[3] Songyang Green Valley Tea Aroma Agr Co Ltd, Hangzhou, Peoples R China

来源：

WASTE AND BIOMASS VALORIZATION | 2020年 / 11卷 / 12期

关键词：

Fermented tea residue; Bacillus subtilis; Aspergillus niger; Saccharomyces cerevisiae; Response surface methodology; ASPERGILLUS-NIGER; CELLULASE PRODUCTION; BACILLUS-SUBTILIS; TRICHODERMA-REESEI; ACID; TANNASE; WASTE; PROTEASE; PURIFICATION; ANTIOXIDANT;

D O I：

10.1007/s12649-019-00930-4

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

In the present research mixed strains of Bacillus subtilis, Aspergillus niger and Saccharomyces cerevisiae were used for solid state fermentation of tea residue. Fermentation conditions were optimized using response surface methodology as: temperature 29.24%, water content 54.14%, fermentation time 5.58 days, B. subtilis: A. niger: S. cerevisiae inoculum ratio 1:1:2. At optimal conditions there was a significant increase in crude protein (CP), the reducing sugar, cellulose activity of 19.32%, 39.5%, 33.3% respectively in comparison with pre-fermentation. [GRAPHICS] .

引用

页码：6667 / 6675

页数：9

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