茶籽饼粕固态发酵降解脱毒及条件优化  

Solid-state Fermentation of Tea Seed Cake and its Optimum Fermentation Conditions

作　　者：孙磊[1] 李萌萌[1] 倪鑫鑫[1] 严剑芳[1] 张明[1] 

机构地区：[1]上海市城市化生态过程与生态恢复重点实验室华东师范大学生态与环境科学学院,上海200241

出　　处：《安徽农学通报》2015年第7期39-40,43,共3页Anhui Agricultural Science Bulletin

摘　　要：利用黑曲霉与地衣芽孢杆菌对茶籽饼粕中茶皂素进行固态发酵降解脱毒,研究茶籽饼粕固态发酵的工艺条件,并进行响应面实验及重复验证得到发酵的最优工艺条件:初始含水率45%,发酵温度35℃,盐酸的添加量为0.5mmol/kg,发酵时间156h,此时茶籽饼粕中的茶皂素含量为6.53%,降解脱毒效果理想。Choosing tea seed cake as solid-state fermentation medium,Aspergillus niger and Bacillus licheni-formis as bacteria to perform fermentation to degrade and detoxify the tea seed cake,tea saponin content as an indicator to study solid-state fermentation conditions of tea seed cake.Response surface tests as well as repeat validation experiments were carried out to get the optimum fermentation conditions. Optimum conditions were found out as follows：initial moisture content of 45%h;fermentation temperature 35℃;0.5mmol/kg HCl;fermentation time 156 h. At this point the tea saponin content in tea seed meal was 6.53%,and the effect is more ideal.

关 键 词：茶籽饼粕 茶皂素 降解脱毒 发酵 

分 类 号：X792[环境科学与工程—环境工程]