Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju
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Date
2017-07-11
Journal Title
Journal ISSN
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Publisher
Plovdiv University Press “Paisii Hilendarski”
Abstract
Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Pleurotus sajor-caju. The proximate analysis revealed that crude protein, ash, cellulose-lignin ratio and reducing sugar contents were increased by 2001.53, 117.62, 31.38, and 619.10%, respectively. In contrary, crude fiber, lipid, carbohydrate, lignin, cellulose and hemicelluloses contents were decreased by 40.70, 71.87, 47.65, 35.63, 15.26, and 61.03%, respectively. Ascorbic acid and carotenoid were also increased by 129.17 and 398.79%, respectively. At 7 weeks of fermentation, the crude tea leaf waste extract showed very high CMCase, avicelase, cellobiase and amylase activity, moderate pectinase and poor xylanase activity. Furthermore, In-vitro dry matter digestibility was increased by 50.35% at the end of fermentation. Therefore, it was concluded that P. sajor-caju efficiently degraded tea leaf waste and improved its nutritive value.
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Keywords
Solid-state fermentation, L. sajor-caju, tea leaf waste, protein, lignocellulose