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当前位置: 首页 > 文章 > 黑曲霉固态发酵改善茶渣营养价值的研究 动物营养学报 2018 (10) 4269-4278
Position: Home > Articles > Nutritional Improvement of Tea Residue by Solid-State Fermentation with Aspergillus niger Chinese Journal of Animal Nutrition 2018 (10) 4269-4278

黑曲霉固态发酵改善茶渣营养价值的研究

作  者：
朱飞;苏娣;冉雷;范彩云;张子军;刘政权;宛晓春;程建波
关键词：
黑曲霉;茶渣;茶单宁;固态发酵;营养价值
摘  要：
本试验旨在利用黑曲霉(Aspergillus niger,AN)固态发酵茶渣,提高其营养价值,并筛选出最佳的茶渣发酵工艺参数。以茶单宁(TTN)和粗蛋白质(CP)含量为指标,采用单因素试验和L9(34)正交设计优化玉米粉含量、料水比、接种量、发酵温度和发酵时间。结果表明:1)在茶渣中添加5%玉米粉,AN孢子接种量1.00×106个/g,料水比1.0∶1.4,37℃下发酵8 d时效果最好; 2)在最佳发酵工艺条件下,以干物质(DM)为基础,经AN发酵后茶渣CP含量由31.22%提高到44.56%(P<0.05),真蛋白质(TP)含量由23.64%提高到36.99%(P<0.05),粗脂肪(EE)含量由4.06%提高到5.13%(P<0.05),粗灰分(Ash)含量由4.09%提高到6.09%(P<0.05),钙(Ca)含量由0.75%提高到1.10%(P<0.05),磷(P)含量由0.32%提高到0.47%(P<0.05),提高率分别为42.73%、56.47%、26.35%、48.90%、46.67%和46.88%; TTN含量由11.63%降低到2.42%(P<0.05),中性洗涤纤维(NDF)含量由39.85%降低到32.96%(P <0.05),酸性洗涤纤维(ADF)含量由15.70%降低到12.28%(P<0.05),降解率分别为79.19%、17.29%和21.78%; 17种氨基酸(AA)含量均显著提高(P<0.05),且总AA含量提高了26.72%。由此可见,利用AN固态发酵可以显著提高茶渣的营养价值。
译  名：
Nutritional Improvement of Tea Residue by Solid-State Fermentation with Aspergillus niger
作  者：
ZHU Fei;SU Di;RAN Lei;FAN Caiyun;ZHANG Zijun;LIU Zhengquan;WAN Xiaochun;CHENG Jianbo;College of Animal Science and Technology,Anhui Agricultural University;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University;
单  位：
ZHU Fei%SU Di%RAN Lei%FAN Caiyun%ZHANG Zijun%LIU Zhengquan%WAN Xiaochun%CHENG Jianbo%College of Animal Science and Technology,Anhui Agricultural University%State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University
关键词：
Aspergillus niger;;tea residue;;tea tannin;;solid-state fermentation;;nutritional value
摘  要：
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 from31.22% 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 from15.70% 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.

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