期刊论文

Isolation and Identification of Tea Saponin Strain in a Highly Efficient Degradation and Optimization of Its Fermentation

中文

中国粮油学报

1003-0174

2019

34

3

99-104

10.3969/j.issn.1003-0174.2019.03.017

湖南省科技重大专项(2016NK1001).

本校为第一机构

从自然发酵的油茶饼粕中筛选到一株对油茶饼粕中茶皂素具有较强的降解能力的菌株L-2。通过菌株的形态学鉴定和ITS rDNA序列分析确定该菌株的系统发育地位。研究固态发酵中发酵时间、发酵温度、初始含水量和初始加酸量对该菌株降解油茶饼粕中的茶皂素的影响。结果表明:菌株L-2为黑曲霉(Aspergillus niger),经过单因素实验和响应面实验优化后的最适降解条件为发酵温度31.3℃,发酵时间103.5 h,初始加酸量4.57 mL,初始含水量80%,此时黑曲霉L-2对油茶饼粕中茶皂素的降解率为93.96%。

A strain L-2,which screened out from naturally fermented camellia cake has strong ability to degrade tea saponin in Camellia oleifera.The strain was identified on the basis of morphological characteristics and the ITS rDNA gene sequence analysis.The experiment studied the effect of the degradation of tea saponin in the solid state fermentation,which under the different condition of fermentation time,fermentation temperature,initial water content,and initial acid addition.The results showed that L-2 was Aspergillus niger · And the optimum degra...