Probiotic fermentation environment control under intelligent data monitoring

Abstract

Probiotic fermentation studies are vital in many areas, particularly when it comes to feeding applications. This work examines probiotic fermentation in oil tea crops. The assessment of tea saponin-degrading bacteria and optimization of fermentation conditions using fermented oil tea cake under natural conditions, screening out six strains with strong ability to degrade tea saponin; selection of the best tea saponin degradation strain L.2 and recognition of its morphological features and ITS sequence to obtain L.2 strain is Aspergillus Niger. Oil tea is rich in tea saponin. Aspergillus Niger degraded tea saponins in oil teacakes at a rate of 93.96 % under the ideal conditions of 31.3 oC, 103.5 h, and 4.57 mL of initial acid addition. This has been accomplished via solid-state fermentation of L.2 using single factor studies and surface response optimization experiments. Moreover, Aspergillus Niger degraded tea saponins in oil tea cakes at a rate of 93.96% at the ideal circumstances of 31.3 C, 103.5 h, and 4.57 mL of initial acid addition.

Keywords

• Internet of things
• Probiotic fermentation
• Nutrient composition
• Data monitoring