Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju
Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Pleurotus sajor-caju. The proximate analysis revealed that crude protein, ash, cellulose-lignin ratio and reducing sugar contents were increased by 2001.53, 11...
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| Format: | Article |
| Language: | English |
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Plovdiv University Press
2016-12-01
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| Series: | Journal of BioScience and Biotechnology |
| Subjects: | |
| Online Access: | https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/46 |
| _version_ | 1828738903906975744 |
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| author | Abdullah-Al-Mahin Shamim Hossain Mohamed Ali Abdel-Rahman Shakhawat Hussain Rezuanul Islam |
| author_facet | Abdullah-Al-Mahin Shamim Hossain Mohamed Ali Abdel-Rahman Shakhawat Hussain Rezuanul Islam |
| author_sort | Abdullah-Al-Mahin |
| collection | DOAJ |
| description | Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Pleurotus 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 carotenoid were also increased by 129.17 and 398.79%, respectively. At 7 weeks of fermentation, the crude tea leaf waste extract showed very high CMCase, avicelase, 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 P. sajor-caju efficiently degraded tea leaf waste and improved its nutritive value. |
| first_indexed | 2024-04-13T00:12:08Z |
| format | Article |
| id | doaj.art-31cef29a017b4cb9972600a9cfc89cf3 |
| institution | Directory Open Access Journal |
| issn | 1314-6238 1314-6246 |
| language | English |
| last_indexed | 2024-04-13T00:12:08Z |
| publishDate | 2016-12-01 |
| publisher | Plovdiv University Press |
| record_format | Article |
| series | Journal of BioScience and Biotechnology |
| spelling | doaj.art-31cef29a017b4cb9972600a9cfc89cf32022-12-22T03:11:03ZengPlovdiv University PressJournal of BioScience and Biotechnology1314-62381314-62462016-12-0153231236Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–cajuAbdullah-Al-Mahin0Shamim Hossain1Mohamed Ali Abdel-Rahman2Shakhawat Hussain3Rezuanul Islam4Microbiology and Industrial Irradiation Division (MIID) Institute of Food and Radiation Biology (IFRB) Atomic Energy Research Establishment (AERE), Ganakbari, Savar, Dhaka-1349, Bangladesh.Department of Biotechnology & Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003,Bangladesh.Botany and Microbiology Department, Faculty of Science (Boys), Al-Azhar University, PN: 11884, Nasr City, Cairo, Egypt.Food Technology Division, Institute of Food and Radiation Biology (IFRB) Atomic Energy Research Establishment (AERE), Ganakbari, Savar, Dhaka-1349, Bangladesh.Department of Biotechnology & Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003,Bangladesh.Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Pleurotus 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 carotenoid were also increased by 129.17 and 398.79%, respectively. At 7 weeks of fermentation, the crude tea leaf waste extract showed very high CMCase, avicelase, 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 P. sajor-caju efficiently degraded tea leaf waste and improved its nutritive value.https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/46Solid-state fermentationL. sajor-cajutea leaf wasteproteinlignocellulose |
| spellingShingle | Abdullah-Al-Mahin Shamim Hossain Mohamed Ali Abdel-Rahman Shakhawat Hussain Rezuanul Islam Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju Journal of BioScience and Biotechnology Solid-state fermentation L. sajor-caju tea leaf waste protein lignocellulose |
| title | Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju |
| title_full | Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju |
| title_fullStr | Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju |
| title_full_unstemmed | Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju |
| title_short | Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju |
| title_sort | enhancement of nutritive value of tea leaf waste by solid state fermentation with lentinus sajor caju |
| topic | Solid-state fermentation L. sajor-caju tea leaf waste protein lignocellulose |
| url | https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/46 |
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