Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju
Journal Title: Journal of BioScience and Biotechnology - Year 2016, Vol 5, Issue 3
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, Lentinus 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 carotenoids were also increased by 129.17 and 398.79%, respectively. At 7 weeks of fermentation, the crude tea leaf waste extract showed very high endoglucanase, exoglucanase, 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 L. sajor-caju efficiently degraded tea leaf waste and improved its nutritive value.
Authors and Affiliations
Abdullah Al-Mahin, Shamim Hossain, Mohamed Ali Abdel-Rahman, Shakhawat Hussain, Rezuanul Islam
Keywords
Related Articles
- EP ID EP593688
- DOI -
- Views 89
- Downloads 0
The effect of saline water on quantitative and qulaitive charactristics of melon genotypes
Currently, the development of salt tolerant cultivars is one of the most effective methods to increase the efficiency of saline soils and water resources in arid and semi-arid regions of the world. In this regard, the ef...
Evaluation of dietary supplementation of B vitamins and HMBi on fermentation kinetics, ruminal or post-ruminal diet digestibility using modified in vitro techniques
The effects of dietary supplementation of HMBi, alone or in combination with B vitamins were investigated on fermentation characteristics and in vitro ruminal and post-ruminal digestion using three modified techniques. A...
In vitro fermentation response to alkaline treated sorghum grain
Effects of three alkaline treatments: NaOH, NaHCO3 and wood ash on the crude protein (CP), condensed tannin (CT), neutral detergent fiber (NDF), in vitro gas production kinetics and dry matter (DM) digestibility of...
Biochemical and structural analysis of a site directed mutant of manganese dependent aminopeptidase P from Streptomyces lavendulae
Aminopeptidase P (APP) removes N-terminal amino acids from peptides and proteins when the penultimate residue is proline. To understand the structure-function relationships of aminopeptidase P of Streptomyces laven...
Antimicrobial activity of the essential oil of wild-growing Micromeria thymifolia (Scop.) Fritsch
The genus Micromeria Benth. (Lamiaceae, Nepetoideae) includes about 130 species, often aromatc. The essential oil and extracts of some Micromeria species have significant antioxidant, antibacterial and antifungal a...