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Solid-State Fermentation by Aspergillus niger and Trichoderma koningii Improves the Quality of Tea Dregs for Use as Feed Additives

Summary

This research demonstrates how common fungi can transform tea waste into valuable animal feed supplements. The process helps solve two problems: reducing environmental waste and creating nutritious feed additives. The study shows how biotechnology can turn industrial byproducts into valuable resources. Impacts on everyday life: – Provides an environmentally friendly solution for tea waste disposal – Creates cost-effective, nutritious animal feed supplements – Demonstrates sustainable practices in food and agriculture industries – Shows potential for reducing feed costs in animal farming – Offers a model for converting other food industry wastes into valuable products

Background

Tea dregs (TDs) are low-cost residues produced after extracting water-soluble substances and polyphenols from tea. Approximately 160,000 tons of TDs are discarded per year in China, creating environmental pressure and wasting bioactive components. While TDs contain valuable nutrients like crude protein, minerals, and functional substances, their use in animal feed is limited due to anti-nutritional factors and low palatability.

Objective

This study evaluated the ability of Aspergillus niger and Trichoderma koningii to improve the quality of tea dregs through solid-state fermentation and assessed the value of the fermented tea dregs (FTDs) for use as bio-feed additives.

Results

Fermentation with both fungi increased crude protein, crude fiber, neutral detergent fiber, and acid detergent fiber content of TDs. A. niger fermentation increased flavonoids, polyphenols and theasaponins while completely degrading caffeine. T. koningii increased reducing sugar content but decreased theasaponins. A. niger produced the highest content of total amino acids, essential amino acids, and non-essential amino acids. Both fungi improved the nutritional value and altered the flavor profile of TDs.

Conclusion

Solid-state fermentation with A. niger and T. koningii effectively improved the nutritional value of tea dregs, increased functional substances content, and enhanced flavor. A. niger showed particularly beneficial effects. The fermented tea dregs contain active ingredients and have environmentally friendly properties, making them suitable as a low-cost, high-value animal feed additive with potential for human dietary applications.
  • Published in:PLOS One,
  • Study Type:Laboratory Research,
  • Source: 10.1371/journal.pone.0260045
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