Study on solid state fermentation process herbal of tea residue and antioxidant activity of product
YUAN Ming-gui
TANG Xing-gang
XU Zhi-hong
WEI Qi-lin
TIAN Ya
SUN Kai-hui
WANG Xiao-shan
XIANG Rong
Abstract：The experiment was to promote the resource utilization of herbal tea residue in feed.The single factor test and orthogonal test were used to optimize the process of the joint fermentation of Aspergillus niger and Candida utilis to herbal tea residue.The results showed that the optimal fermentation process for herbal tea residue was 80%water content,pH value of 9.00 in the soaking solution,temperature of 34℃and fermentation time of 168 h.Under the conditions,the degradation rate of herbal tea residue and the pH value of the product were 23.87%and 3.98,respectively.Under the optimal process,the fermentation products have good antioxidant properties.When the concentration of the product water extract was 24 g/L,the clearance rates of superoxide radicals,hydroxyl radicals and DPPH radicals were 28.65%,80.46%and 82.06%,respectively.The study indicates that fermented herbal tea residue has strong antioxidant activity.
Keywords：herbal tea residueAspergillus nigerCandida albicansdegradation rateantioxidation
Publication Date：2023-08-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 87-90 )