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...
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Autor*in:	Qi Yan [verfasserIn] Miao Lin [verfasserIn] Yinghao Huang [verfasserIn] Osmond Datsomor [verfasserIn] Kuopeng Wang [verfasserIn] Guoqi Zhao [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	white rot fungal rumen fermentation white tea residue solid-state fermentation

Übergeordnetes Werk:	In: Fermentation - MDPI AG, 2017, 8(2022), 10, p 557
Übergeordnetes Werk:	volume:8 ; year:2022 ; number:10, p 557

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/fermentation8100557

Katalog-ID:	DOAJ020947941

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language	English
source	In Fermentation 8(2022), 10, p 557 volume:8 year:2022 number:10, p 557
sourceStr	In Fermentation 8(2022), 10, p 557 volume:8 year:2022 number:10, p 557
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	white rot fungal rumen fermentation white tea residue solid-state fermentation Fermentation industries. Beverages. Alcohol
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container_title	Fermentation
authorswithroles_txt_mv	Qi Yan @@aut@@ Miao Lin @@aut@@ Yinghao Huang @@aut@@ Osmond Datsomor @@aut@@ Kuopeng Wang @@aut@@ Guoqi Zhao @@aut@@
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callnumber-first	T - Technology
author	Qi Yan
spellingShingle	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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topic_title	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
topic	misc TP500-660 misc white rot fungal misc rumen fermentation misc white tea residue misc solid-state fermentation misc Fermentation industries. Beverages. Alcohol
topic_unstemmed	misc TP500-660 misc white rot fungal misc rumen fermentation misc white tea residue misc solid-state fermentation misc Fermentation industries. Beverages. Alcohol
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title	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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title_full	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
author_sort	Qi Yan
journal	Fermentation
journalStr	Fermentation
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author_browse	Qi Yan Miao Lin Yinghao Huang Osmond Datsomor Kuopeng Wang Guoqi Zhao
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title_sort	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
callnumber	TP500-660
title_auth	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
abstract	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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title_short	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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author2	Miao Lin Yinghao Huang Osmond Datsomor Kuopeng Wang Guoqi Zhao
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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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