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《Anhui Agricultural Science Bulletin》 2015-07
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Solid-state Fermentation of Tea Seed Cake and its Optimum Fermentation Conditions

Sun Lei;Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration,School of Ecological and Environmental Sciences,East China Normal University;  
Choosing tea seed cake as solid-state fermentation medium,Aspergillus niger and Bacillus licheni-formis as bacteria to perform fermentation to degrade and detoxify the tea seed cake,tea saponin content as an indicator to study solid-state fermentation conditions of tea seed cake.Response surface tests as well as repeat validation experiments were carried out to get the optimum fermentation conditions. Optimum conditions were found out as follows:initial moisture content of 45%h;fermentation temperature 35℃;0.5mmol/kg HCl;fermentation time 156 h. At this point the tea saponin content in tea seed meal was 6.53%,and the effect is more ideal.
【CateGory Index】: TS229
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