Probiotic fermentation environment control under intelligent data monitoring

Area of Science:

• Agricultural Science
• Microbiology
• Biotechnology

Background:

• Probiotic fermentation is crucial for animal feed applications.
• Oil tea cake is a rich source of tea saponins, which can have anti-nutritional effects.
• Degrading tea saponins improves the nutritional value of feed.

Purpose of the Study:

• To assess tea saponin-degrading bacteria for oil tea cake fermentation.
• To optimize fermentation conditions for efficient tea saponin degradation.
• To identify and characterize the best performing microbial strain.

Main Methods:

• Screening of six bacterial strains for tea saponin degradation ability.
• Identification of the optimal strain (L.2) as Aspergillus Niger.
• Optimization of solid-state fermentation conditions using single factor and response surface methodology.

Main Results:

• Six strains capable of degrading tea saponins were isolated.
• Aspergillus Niger (L.2) demonstrated significant tea saponin degradation.
• Optimal conditions for Aspergillus Niger fermentation were determined: 31.3°C, 103.5 hours, and 4.57 mL initial acid addition.
• Achieved a 93.96% degradation rate of tea saponins in oil tea cakes.

Conclusions:

• Aspergillus Niger is a highly effective microorganism for the probiotic fermentation of oil tea cake.
• Optimized fermentation conditions significantly enhance tea saponin degradation.
• This process holds potential for improving the nutritional quality of animal feed derived from oil tea byproducts.