Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju

  • Abdullah-Al- Mahin Microbiology and Industrial Irradiation Division (MIID) Institute of Food and Radiation Biology (IFRB) Atomic Energy Research Establishment (AERE), Ganakbari, Savar, Dhaka-1349
  • Shamim Hossain Department of Biotechnology & Genetic Engineering, Faculty of Applied Science and Technology, Islamic University
  • Mohamed Ali Abdel-Rahman Botany and Microbiology Department, Faculty of Science (Boys), Al-Azhar University
  • Shakhawat Hussain Food Technology Division, Institute of Food and Radiation Biology (IFRB) Atomic Energy Research Establishment (AERE), Gonak Bari, Savar
  • Rezuanul Islam Department of Biotechnology & Genetic Engineering, Faculty of Applied Science and Technology, Islamic University

Abstract

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.

Published
2017-07-11
Section
Microbiology, Virology and Immunology