数字农科院2.0

Effects of compound microbial agents and cellulase on the fermentation quality and nutritional characteristics of Camellia oleifera cake

文献类型： 外文期刊

作者： Zhenxia Xu;Yi Zhang;Yi Zhong;Weijuan Su;Minghao Liu;Xia Xiang;Yangmin Gong

作者机构：

关键词： Camellia oleifera cake;Compound microbial agents;Crude fiber;Fermentation;Tea saponin

期刊名称： Oil Crop Science

ISSN： 2096-2428

年卷期： 2025 年 10 卷 4 期

页码：

收录情况： CSCD（2025-2026年度） ; ; 农林核心（2024版）

摘要： Camellia oleifera cake (COC), a nutrient-rich by-product of tea oil extraction, holds promise as a high-quality protein source but is limited in feed applications due to anti-nutritional factors, mainly tea saponins and crude fiber. This study employed solid-state fermentation using a compound microbial agent combined with cellulase to enhance COC's palatability and nutritional value. Single-strain fermentation identified Lactiplantibacillus plantarum as most effective in degrading tea saponins (46.0%) without reducing crude fiber. Optimal conditions were 0.1% inoculum, 48 h at 37 °C, with 20% sugar. For cellulase hydrolysis, the best parameters were: 50 U/g enzyme, 50 °C, 8 h, using 40-mesh sieved substrate. Combined fermentation began with enzymatic treatment followed by inoculation with a 1: 1: 1: 1: 1: 1 mixture of Saccharomyces cerevisiae (two strains), Lactiplantibacillus plantarum, Bacillus subtilis, Bacillus coagulans, and Lactobacillus acidophilus. The optimized conditions (0.1% inoculum, 7 days, 37 °C, 20% sugar, 50% moisture) significantly reduced anti-nutritional components and improved protein content, indicating the potential of fermented COC as a viable feed ingredient.

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