Food and Fermentation Industries >

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

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

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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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

Cite this article

LUO Yanyu , WANG Lei , ZOU Chunxia , JIA Yulong . Degradation of tea saponin in Camellia oleifera cake by Bacillus subtilis and its composition change[J]. Food and Fermentation Industries, 2023 , 49(17) : 161 -167 . DOI: 10.13995/j.cnki.11-1802/ts.033723

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