食品与发酵工业 >

2023 , Vol. 49 >Issue 17: 161 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033723

研究报告

枯草芽孢杆菌降解油茶饼中茶皂素及成分变化

  • 罗彦玉 ,
  • 王磊 ,
  • 邹春霞 ,
  • 贾玉龙
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  • (贵州大学 酿酒与食品工程学院,贵州 贵阳,550000)
第一作者:硕士研究生(贾玉龙副教授为通信作者,E-mail:yljia@gzu.edu.cn)

收稿日期: 2022-09-21

  修回日期: 2022-11-14

  网络出版日期: 2023-09-27

基金资助

贵州省林业局特色林业研究项目(特林研2020-03,特林研2020-19);贵州省科技厅科技支撑计划定向重点项目(黔科合定向重点2022-09);贵州大学引进人才自然科学科研基金项目(人基合字2019-16)

收起

Degradation of tea saponin in Camellia oleifera cake by Bacillus subtilis and its composition change

  • LUO Yanyu ,
  • WANG Lei ,
  • ZOU Chunxia ,
  • JIA Yulong
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  • (College of Liquor and Food Engineering, Guizhou University, Guizhou 550000, China)

Received date: 2022-09-21

  Revised date: 2022-11-14

  Online published: 2023-09-27

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摘要

较高的茶皂素含量一直是限制油茶饼综合利用的关键因素,现有主流处理油茶饼茶皂素的微生物发酵法存在液态发酵周期长、大批量操作成本高等缺点。基于前期筛选所得的有效降解茶皂素的枯草芽孢杆菌,期望开发大规模生产固态发酵油茶饼的新思路。该研究将茶皂素降解率作为主要衡量指标,利用单因素、响应面试验进行固态发酵的条件优化,随后测定分析油茶饼发酵前后的营养成分。结果表明最佳发酵条件为初始含水量83.7%,发酵温度36.3 ℃,接种量10.5%,发酵时间60.0 h,此时菌株对于茶饼中茶皂素降解率为72.18%。通过成分分析发现发酵会使油茶饼中各成分产生显著差异,其中茶皂素、单宁等抗营养因子显著降低;粗蛋白、还原糖、必需氨基酸等营养物质显著增加;黄酮等主要活性成分含量显著增多,而多糖、总糖被菌株当作碳源消耗显著减少。研究结果有望为我国油茶饼的综合利用提供一定的数据支撑。

关键词： 油茶饼; 枯草芽孢杆菌; 茶皂素降解率; 固态发酵; 成分变化

本文引用格式

罗彦玉 , 王磊 , 邹春霞 , 贾玉龙 . 枯草芽孢杆菌降解油茶饼中茶皂素及成分变化[J]. 食品与发酵工业, 2023 , 49(17) : 161 -167 . DOI: 10.13995/j.cnki.11-1802/ts.033723

Abstract

The higher tea saponin content has been a key factor limiting the comprehensive utilization of Camellia oleifera cake (COC), and the existing mainstream microbial fermentation method for degrading tea saponin has the disadvantages of long liquid fermentation cycle and high cost for large batch operations. It is expected to develop a new idea for large-scale production of solid-state fermented COC based on the Bacillus subtilis strain that effectively degrades tea saponin obtained in the early screening. This study used the degradation rate of tea saponin as the primary indicator to optimize the conditions of solid-state fermentation using single-factor and response surface experiments, and then to determine and analyze the nutrient composition of COC before and after fermentation. The results showed that the optimal fermentation conditions were determined as follows: initial water content 83.7%, fermentation temperature 36.3 ℃, inoculum amount 10.5%, and fermentation time 60.0 h. Under this condition, the degradation rate of tea saponin in COC reached 72.18%. Through the analysis of composition, it was found that fermentation made significant differences in the components of COC, including tea saponin, tannins and other anti-nutritional factors significantly reduced; crude protein, reducing sugars, essential amino acids and other nutrients significantly increased; the main active ingredients polyphenols, flavonoids content significantly increased, while polysaccharides, total sugars significantly reduced as they were consumed by the strain as a carbon source. This study provides some theoretical support for the comprehensive utilization of COC in China.

Key words： Camellia oleifera cake; Bacillus subtilis; tea saponin degradation rate; solid-state fermentation; composition change

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