Zhang Yufei, Lu Yanyin, Pan Dandan, Zhang Yanyan, Zhang Chen, Lin Zexin
Ecofood Institute, College of Biological Science and Engineering, Fuzhou University, 350108, Fuzhou, China.
Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart, 70599, Germany.
Curr Res Food Sci. 2024 Oct 29;9:100907. doi: 10.1016/j.crfs.2024.100907. eCollection 2024.
Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of , , , , , and were evaluated using tea residue as a medium. and exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U∙mL) and lignin peroxidase (36.9 U∙L) activities. and (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U∙mL). Fermentation by resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g, by which the mycelium's protein and total sugar content increased by 73 and 188 mg g. Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.
尽管木质纤维素会阻碍细胞内成分的提取，但茶渣因其木质纤维素降解能力可作为真菌发酵的优质底物。因此，以茶渣为培养基评估了[具体菌株名称1]、[具体菌株名称2]、[具体菌株名称3]、[具体菌株名称4]、[具体菌株名称5]和[具体菌株名称6]的发酵效率。[具体菌株名称1]和[具体菌株名称2]生长速度最快，菌落半径分别为33.1和28.5毫米。[具体菌株名称3]对纤维素、半纤维素和木质素具有显著的降解能力，脱色半径分别为12.2、0.9和8.5毫米。经过9天的液体发酵，[具体菌株名称4]的转化效率最高，达到27.8%，这归因于其较高的纤维素酶（191 U∙mL）和木质素过氧化物酶（36.9 U∙L）活性。[具体菌株名称5]和[具体菌株名称6]（[具体真菌分类学名称]）尽管具有较高的半纤维素酶活性（67.1和70.9 U∙mL），但转化率较低，分别为8.6%和3.8%。[具体菌株名称4]发酵使茶渣中的蛋白质和总糖含量分别降低了174和192毫克/克，而菌丝体的蛋白质和总糖含量分别增加了73和188毫克/克。这三种菌株的共发酵对提高转化效率的作用不大，这可能是由于菌株之间的拮抗相互作用。总体而言，利用茶渣进行食用菌发酵是一种可持续的生物废物处理过程，能够在温和条件下高效进行营养物质转化，无需添加化学物质。
