Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters
Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using...
Ausführliche Beschreibung
Autor*in: |
Qi Yan [verfasserIn] Miao Lin [verfasserIn] Yinghao Huang [verfasserIn] Osmond Datsomor [verfasserIn] Kuopeng Wang [verfasserIn] Guoqi Zhao [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2022 |
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Übergeordnetes Werk: |
In: Fermentation - MDPI AG, 2017, 8(2022), 10, p 557 |
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Übergeordnetes Werk: |
volume:8 ; year:2022 ; number:10, p 557 |
Links: |
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DOI / URN: |
10.3390/fermentation8100557 |
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Katalog-ID: |
DOAJ020947941 |
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10.3390/fermentation8100557 doi (DE-627)DOAJ020947941 (DE-599)DOAJ6faa06e603634098bbe35d66ec154ebb DE-627 ger DE-627 rakwb eng TP500-660 Qi Yan verfasserin aut Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. white rot fungal rumen fermentation white tea residue solid-state fermentation Fermentation industries. Beverages. Alcohol Miao Lin verfasserin aut Yinghao Huang verfasserin aut Osmond Datsomor verfasserin aut Kuopeng Wang verfasserin aut Guoqi Zhao verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 10, p 557 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:10, p 557 https://doi.org/10.3390/fermentation8100557 kostenfrei https://doaj.org/article/6faa06e603634098bbe35d66ec154ebb kostenfrei https://www.mdpi.com/2311-5637/8/10/557 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 10, p 557 |
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10.3390/fermentation8100557 doi (DE-627)DOAJ020947941 (DE-599)DOAJ6faa06e603634098bbe35d66ec154ebb DE-627 ger DE-627 rakwb eng TP500-660 Qi Yan verfasserin aut Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. white rot fungal rumen fermentation white tea residue solid-state fermentation Fermentation industries. Beverages. Alcohol Miao Lin verfasserin aut Yinghao Huang verfasserin aut Osmond Datsomor verfasserin aut Kuopeng Wang verfasserin aut Guoqi Zhao verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 10, p 557 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:10, p 557 https://doi.org/10.3390/fermentation8100557 kostenfrei https://doaj.org/article/6faa06e603634098bbe35d66ec154ebb kostenfrei https://www.mdpi.com/2311-5637/8/10/557 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 10, p 557 |
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10.3390/fermentation8100557 doi (DE-627)DOAJ020947941 (DE-599)DOAJ6faa06e603634098bbe35d66ec154ebb DE-627 ger DE-627 rakwb eng TP500-660 Qi Yan verfasserin aut Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. white rot fungal rumen fermentation white tea residue solid-state fermentation Fermentation industries. Beverages. Alcohol Miao Lin verfasserin aut Yinghao Huang verfasserin aut Osmond Datsomor verfasserin aut Kuopeng Wang verfasserin aut Guoqi Zhao verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 10, p 557 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:10, p 557 https://doi.org/10.3390/fermentation8100557 kostenfrei https://doaj.org/article/6faa06e603634098bbe35d66ec154ebb kostenfrei https://www.mdpi.com/2311-5637/8/10/557 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 10, p 557 |
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10.3390/fermentation8100557 doi (DE-627)DOAJ020947941 (DE-599)DOAJ6faa06e603634098bbe35d66ec154ebb DE-627 ger DE-627 rakwb eng TP500-660 Qi Yan verfasserin aut Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. white rot fungal rumen fermentation white tea residue solid-state fermentation Fermentation industries. Beverages. Alcohol Miao Lin verfasserin aut Yinghao Huang verfasserin aut Osmond Datsomor verfasserin aut Kuopeng Wang verfasserin aut Guoqi Zhao verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 10, p 557 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:10, p 557 https://doi.org/10.3390/fermentation8100557 kostenfrei https://doaj.org/article/6faa06e603634098bbe35d66ec154ebb kostenfrei https://www.mdpi.com/2311-5637/8/10/557 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 10, p 557 |
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10.3390/fermentation8100557 doi (DE-627)DOAJ020947941 (DE-599)DOAJ6faa06e603634098bbe35d66ec154ebb DE-627 ger DE-627 rakwb eng TP500-660 Qi Yan verfasserin aut Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. white rot fungal rumen fermentation white tea residue solid-state fermentation Fermentation industries. Beverages. Alcohol Miao Lin verfasserin aut Yinghao Huang verfasserin aut Osmond Datsomor verfasserin aut Kuopeng Wang verfasserin aut Guoqi Zhao verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 10, p 557 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:10, p 557 https://doi.org/10.3390/fermentation8100557 kostenfrei https://doaj.org/article/6faa06e603634098bbe35d66ec154ebb kostenfrei https://www.mdpi.com/2311-5637/8/10/557 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 10, p 557 |
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Qi Yan misc TP500-660 misc white rot fungal misc rumen fermentation misc white tea residue misc solid-state fermentation misc Fermentation industries. Beverages. Alcohol Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters |
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TP500-660 Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters white rot fungal rumen fermentation white tea residue solid-state fermentation |
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effects of solid-state fermentation pretreatment with single or dual culture white rot fungi on white tea residue nutrients and in vitro rumen fermentation parameters |
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Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters |
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Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. |
abstractGer |
Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. |
abstract_unstemmed |
Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. <i<Phanerochaete chrysosporium</i<, <i<Pleurotus ostreatus,</i< and <i<Phanerochaete chrysosporium</i< + <i<Pleurotus ostreatus</i< (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (<i<p</i< < 0.01). <i<P. chrysosporium</i< and dual culture significantly reduced lignin content at 1 week. The content of NH<sub<3</sub<-N increased in each treatment group (<i<p</i< < 0.05). <i<P. chrysosporium</i< treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using <i<P. chrysosporium</i< was the most desirable. |
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score |
7.400074 |