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Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

Summary

Tea waste from instant tea production is typically discarded, but researchers discovered that edible fungi can efficiently convert this waste into nutritious fungal protein. By testing six different mushroom species, they found that Monascus kaoliang B6 was the most effective, using special enzymes to break down the tough plant fibers and convert nutrients into fungal biomass. This process offers an eco-friendly solution to tea industry waste while producing valuable food ingredients.

Background

Tea residue is a major byproduct of the instant tea industry, typically disposed through incineration or composting, causing environmental pollution. Despite containing valuable nutrients like proteins and polysaccharides, the lignocellulose-rich cell wall structure hinders nutrient extraction. Edible fungi possess lignocellulose-degrading enzymes making them promising candidates for sustainable tea residue utilization.

Objective

To screen and evaluate six edible fungal strains for their ability to efficiently convert tea residue nutrients through fermentation. The study aimed to identify strains with superior lignocellulose-degradation capabilities and nutrient conversion efficiency for sustainable bio-waste treatment.

Results

P. pulmonarius and L. sajor-caju showed fastest growth rates (33.1 and 28.5 mm). M. kaoliang B6 demonstrated the highest conversion efficiency (27.8%) with superior cellulase (191 U·mL⁻¹) and lignin peroxidase (36.9 U·L⁻¹) activities. M. kaoliang B6 reduced tea residue protein and sugar content by 174 and 192 mg·g⁻¹ respectively, with corresponding increases in mycelium content. Co-fermentation showed antagonistic interactions limiting efficiency.

Conclusion

M. kaoliang B6 exhibited the best fermentation performance for tea residue conversion with efficient nutrient utilization and biomass production. Fungal fermentation represents a sustainable, chemical-free process for converting tea residue into valuable fungal biomass under mild conditions, offering practical bio-waste management and resource recovery solutions.
  • Published in:Current Research in Food Science,
  • Study Type:Experimental Research,
  • Source: 10.1016/j.crfs.2024.100907, PMID: 39555019
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