Fermentation Processing of Fiber Degradation from Oil-tea-cake Residue by Neurospora. crassa

doi:10.7506/spkx1002-6630-201023054

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 243-247.doi: 10.7506/spkx1002-6630-201023054

• Bioengineering • Previous Articles Next Articles

Fermentation Processing of Fiber Degradation from Oil-tea-cake Residue by Neurospora. crassa

XIAO Yu-juan，DENG Ze-yuan*，FAN Ya-wei，LI Jing，LIU Rong，HU Jiang-ning

(State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University,
Nanchang 330047, China)

Received:2010-07-26 Online:2010-12-15 Published:2010-12-29
Contact: DENG Ze-yuan E-mail:dengzy28@yahoo.com.cn

Abstract

Abstract:

The fermentation processing for fiber degradation from the residue of oil-tea-cake after the extraction of tea saponin was investigated. According to results of single-factor experiments, soybean residue, rice bran, water content and fermentation time were selected for the Box-Behnken design to establish a quadric regression equation for describing the degradation of fiber. The optimal fermentation conditions were achieved by response surface analysis to be soybean residue of 29.38%, rice bran of 18.54%, water content of 72% and fermentation time of 74.9 h. Under the optimal fermentation conditions, the highest degradation of fiber reached up to 48.65%, which was consistent with 48.36% of the validated value.

Key words: Neurospora. crassa, oil-tea-cake, fermentation processing, response surface methodology

CLC Number:

TS201.3

XIAO Yu-juan，DENG Ze-yuan*，FAN Ya-wei，LI Jing，LIU Rong，HU Jiang-ning. Fermentation Processing of Fiber Degradation from Oil-tea-cake Residue by Neurospora. crassa[J]. FOOD SCIENCE, 2010, 31(23): 243-247.

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Fermentation Processing of Fiber Degradation from Oil-tea-cake Residue by Neurospora. crassa

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