【摘要】 以产果胶酶的黑曲霉(Aspergillusniger)为出发菌株,分别在小铝盒、浅盘和曲箱中进行固态发酵的研究,确定最适发酵条件为:以麸皮为培养基,加水比以麸皮∶水为3∶5,每kg原料添加7.5g硫酸铵,并按7.5%接入42h种龄的液体种子。经过39～41h发酵,在浅盘发酵中干曲果胶酶活力达到19000U/g,曲箱发酵酶活力达到16033U/g。经分析成品曲中同时还含有酸性蛋白酶1540U/g,β-葡聚糖酶12U/g。仔鸡的饲养试验结果表明,果胶酶的添加可显著提高全期增重,降低料肉比,干物质、粗蛋白、有机物和粗纤维的消化率提高了11%～22.5%。更多还原

【Abstract】 The pectinase production from Aspergillus niger by solid-state fermentation was reported. The enzyme was produced under optimal conditions of fermentation time （39⁴1 h）, in the medium containing wheat bran-water ratio 3∶5, （NH₄）₂SO₄ 7.5 g per kg medium and inoculum size （7.5% v/w）. It showed a maximum enzyme activity of 19 000 U per gram dried medium in trays. Enzyme production scaled up in an aerated-box fermentor under optimum conditions revealed maximum pectinase activity of 16 033 U per gram dried medium. Also, the fermented Koji contains 1 540 U/g acid protease activity and 12 U/g β-Glucanase activity. The application of pectinase in feeding young chickens showed the addition of enzyme increased their weight and decreased the material-meat ratio. The digestion of crude proteins and organic compound and cellulose in feedstuff increased by 11²2.5 percent.更多还原