CAJ | 학술논문

以油茶饼（粕）为原料，以茶皂素降解率为评价指标，利用铜绿假单胞菌液态发酵降解油茶饼（粕）中的茶皂素以及对发酵液中成分的研究，通过改变发酵时间、发酵温度、摇床转速、接种量等单因素实验，得到最佳的发酵条件为：发酵时间13 d ，发酵温度29℃，摇床转速150 r／min ，菌悬液接种量9.0 ml／（100 ml），在此条件下，茶皂素的降解率达到了71.95％，并对发酵产物采用GC‐M S进行了成分分析。
이유다병（박）위원료，이다조소강해솔위평개지표，이용동록가단포균액태발효강해유다병（박）중적다조소이급대발효액중성분적연구，통과개변발효시간、발효온도、요상전속、접충량등단인소실험，득도최가적발효조건위：발효시간13 d ，발효온도29℃，요상전속150 r／min ，균현액접충량9.0 ml／（100 ml），재차조건하，다조소적강해솔체도료71.95％，병대발효산물채용GC‐M S진행료성분분석。
Using oil tea cake as raw material ,with tea saponin degradation rate as the evaluation index ,tea saponin in the oil tea cake was degradated by liquid fermentation of Pseudomonas aeruginosa ,the composition of fermented liquid was studied , and the optimum fermentation conditions were determined by single factor fermentation experiments of fermentation time ,tem‐perature ,rotation speed and inoculum size ,etc .The optimum fermentation degradation conditions were studied as :fermentation time 13 d ,fermentation temperature 29℃ ,rotating speed 150 r/min and inoculum size 9 ml/(100 ml) .Under the conditions ,the decomposition rate of tea saponin was 71 .95% ,and the fermented product composition was analyzed by GC‐MS .