This study evaluated the ability of Aspergillus niger and Trichoderma koningii to improve the quality of tea dregs (TDs) through solid-state fermentation as well as the value of the fermented tea dregs (FTDs) produced for use as bio-feed additives. After fermentation, FTDs differed in color and structure. Fermentation with A. niger and T. koningii increased the contents of crude protein, crude fiber, neutral detergent fiber, and acid detergent fiber of TDs. Compared to the unfermented group, the contents of reducing sugar, total flavonoids, total polyphenols, and theasaponins were increased in A. niger FTDs, while in T. koningii FTDs caffeine was completely degraded, the theasaponins were lower, and the contents of reducing sugar and caffeine higher. Regarding free amino acids, A. niger FTDs had the highest content of total amino acids, total essential amino acids, total non-essential amino acids, total aromatic amino acids, total branched-chain amino acids, and total non-protein amino acids, and all types of essential amino acids, followed by T. koningii FTDs and the control TDs. Fungal fermentation had similar effects on the content of various hydrolytic amino acids as those on above free amino acids, and increased the content of bitter and umami components. The composition of essential amino acids of TDs or FTDs was similar to that of the standard model, except for sulfur-containing amino acids and isoleucine. Solid-state fermentation with A. niger and T. koningii effectively improved the nutritional value of TDs, increased the contents of functional substances, and improved the flavor of TDs. This study demonstrated a feasible approach to utilize TDs that not only increases animal feed resources, but also reduces the production of resource waste and pollution.

中文翻译：

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黑曲霉和康宁木霉固态发酵提高茶渣品质，用作饲料添加剂。


本研究评估了黑曲霉和康宁木霉通过固态发酵提高茶渣（TD）质量的能力，以及发酵茶渣（FTD）作为生物饲料添加剂的价值。发酵后，FTD 的颜色和结构有所不同。黑曲霉和康宁菌发酵提高了TD的粗蛋白、粗纤维、中性洗涤纤维和酸性洗涤纤维的含量。与未发酵组相比，黑曲霉FTD中还原糖、总黄酮、总多酚和茶皂苷的含量增加，而康宁菌FTD中咖啡因完全降解，茶皂苷较低，还原糖含量降低。和咖啡因更高。游离氨基酸方面，黑曲霉FTD的总氨基酸、总必需氨基酸、总非必需氨基酸、总芳香族氨基酸、总支链氨基酸和总非蛋白质氨基酸含量最高，和所有类型的必需氨基酸，然后是 T. koningii FTD 和对照 TD。真菌发酵对各种水解氨基酸含量的影响与上述游离氨基酸相似，并且增加了苦味和鲜味成分的含量。除含硫氨基酸和异亮氨酸外，TD或FTD的必需氨基酸组成与标准模型相似。黑曲霉和康宁菌固态发酵有效提高了TD的营养价值，增加了功能物质的含量，改善了TD的风味。这项研究证明了一种利用TD的可行方法，不仅可以增加动物饲料资源，还可以减少资源浪费和污染的产生。