CAJ | 학술논문

利用黑曲霉与地衣芽孢杆菌对茶籽饼粕中茶皂素进行固态发酵降解脱毒，研究茶籽饼粕固态发酵的工艺条件，并进行响应面实验及重复验证得到发酵的最优工艺条件：初始含水率45%，发酵温度35℃，盐酸的添加量为0.5mmol/kg，发酵时间156h，此时茶籽饼粕中的茶皂素含量为6.53%，降解脱毒效果理想。
이용흑곡매여지의아포간균대다자병박중다조소진행고태발효강해탈독，연구다자병박고태발효적공예조건，병진행향응면실험급중복험증득도발효적최우공예조건：초시함수솔45%，발효온도35℃，염산적첨가량위0.5mmol/kg，발효시간156h，차시다자병박중적다조소함량위6.53%，강해탈독효과이상。
Choosing tea seed cake as solid-state fermentation medium,Aspergillus niger and Bacillus licheni?formis as bacteria to perform fermentation to degrade and detoxify the tea seed cake,tea saponin content as an indicator to study solid-state fermentation conditions of tea seed cake.Response surface tests as well as repeat validation experiments were carried out to get the optimum fermentation conditions. Optimum con?ditions were found out as follows:initial moisture content of 45%h;fermentation temperature 35℃;0.5mmol/kg HCl;fermentation time 156h. At this point the tea saponin content in tea seed meal was 6.53%,and the effect is more ideal.