Study On Utilizing And Tea Saponin Degradation In Camellia Meal

Camellia Oleifera is rich in the south foothills of our country and in parts of Southeast Asia, it has high comprehensive utilization value in the forestry and subsidiary agricultural products. A large number of Oil-tea-cake is formed as tea oil refining from oleifera seed, it contains many types of organic compounds and nutrients, and has high value in chemical industry, light industry, food and feed industry. Tea saponin as three glucoside terpenoid, has much of physical, chemical and biological physiological activity, and always stimulates the development of the chemical industry, agriculture, animal husbandry and fishery. In the application of feedstuff, a large amount of tea saponin has hemolysis and toxicity of fish, stimulates the nasal mucosa. Few of peroral tea saponin has lots of functions like impervious, antiphlogosis, spleen-tonifying, liquid-lowering, antibiosis, antianaphylaxis, intestines and stomach-protection, and improvement animal growth performance.The production of probiotics feed additive completes the fermentation feed technology. As functional feed, probiotics feed can adjust the bacterial colony balance in animal gut flora balance, so never produce resistance to drugs. It also has great palatability, high animal digestion rate and stable performance. Bacillus subtilis has typical Bacillus characteristics, as one of40kinds of probiotics approved by the U.S. food and drug administration (FAD) and the United States official feed association (AAFCO) published.Therefore, the study on the technique in degrading tea saponin and the bacillus subtilis production using oil-tea-cake application in feed additives as feed raw materials expands the forage sources and breaks through the bottleneck of agricultural development bottleneck. There is a lot of positive significance.This paper was study on camellia meal, analysed the nutritional compositions. Combined with microbial growth characteristics, finded out the microbial used of degrading tea saponin, and used degradation camellia meal producted bacillus subtilis. The main results are as follows:The content of nutrient in camellia meal was measured with various methods. Combined with bacillus subtilis, white-rot fungus and aspergillus, aspergillus was screened to degrade tea saponin. Combined with high performance liquid chromatography(HPLC),single factor experiment and Box-Behnken experimental design, the solid fermentation process conditions of degradeting tea saponin was eight layer of gauze for regulating the mass and oxygen transfer, initial moisture content70%, pH4.35, inoculated5mL liquid of2.18×107single spore per milliliter, fermentation temperature34.5℃, fermentation time84h. Tea saponin content after fermentation is2.04%and the degradation rate reached89.99%.For studying product bacillus subtilis probiotics by liquid fermentation, I used degradation camellia meal as raw material, the living bacterium number as index, and then via single factor experiment, Plackett-Burman experiment and the steepest climbing experiment to select factors, used the orthogonal experiment to determine the best formula for medium was degradation camellia meal13g, soluble starch1g, urea1.5g, disodium phosphate0.05g, seven water magnesium sulfate0.015g, beef cream0.2g, seven water ferrous sulfate0.03g, yeast anointed0.5g, distilled water100mL, natural pH,121℃sterilization30min,5mL bacteria liquid,37℃,150r/min table concentrator,24h. I got fermented liquid with108per mL of bacillus subtilis.And then, I researched the fermentation condation of producing bacillus subtilis by single factor experiment and Box-Behnken experimental design. The optimal fermentation conditions was500mL culture bottle containing120mLculture medium, pH6.8, sterilization30min, and5mL bacteria liquid, in speed179r/min,35.2℃table concentrator, for36.8h. The living bacterium number was2.04×1010per ml in the fermentation liquid. By comparing the culture medium optimization, the living bacterium multiply increased nearly five times.