ijfs12480-sup-0001-FigureS1-2.docxWord document765K

Figure S1. Response surface representations for the degradation rate of tea saponin: (a) various inoculum concentration and initial moisture content, temperature = 30 °C; (b) various inoculum concentration and temperature, initial moisture content = 50%; (c) various initial moisture content and temperature, inoculum concentration = 15%.

Figure S2. The effect of different parameters on the alcohol content of yellow wine from meals fermented for 5–8 days: (a) yeast content; (b) wheat koji content. *P < 0.05, **P < 0.01 vs. 0.6% yeast content samples. #P < 0.05, ##P < 0.01 vs. 10% wheat koji samples.

ijfs12480-sup-0002-TableS1-S5.docxWord document22K

Table S1. Experimental designs with observed and predicted degradation rate of tea saponin based on response surface methodology.

Table S2. anova for quadratic models pertaining to the degradation of tea saponin.

Table S3. The phenolic composition in Chinese rice wines from the 7-days solid-substrate fermentation-fermented Camellia oleifera meal.

Table S4. The dissociative amino acids composition of Camellia oleifera yellow wine.

Table S5. Concentrations of phenolic compounds identified in Camellia oleifera yellow wine.

ijfs12480-sup-0003-Figureslegent.docWord document36K 

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