【摘要】 为探究电刺激对黑曲霉M3生长特性、产酶能力及其在桑叶发酵中对降解单宁及降解植酸效果的影响，文中通过比较直流电不同电流强度对黑曲霉M3产酶能力的影响，筛选最佳电刺激条件；进一步分析不同基质浓度和发酵时间对桑叶发酵液pH、桑叶粗蛋白含量、单宁降解率和植酸降解率的影响，以确定最优发酵工艺。结果表明，15 mA电刺激可显著提升黑曲霉产单宁酶与植酸酶的能力。电刺激组在24 h后菌液吸光度显著高于对照组(P<0.05),且在90 h后仍能维持较高的菌落稳定性。在桑叶液态发酵中，10 g/L桑叶粉组表现出最优的发酵效果，桑叶粗蛋白含量为269.33 g/kg,单宁降解率、植酸降解率分别为15.03%、27.80%,且电刺激组的降解效果显著优于未施加电刺激组(P<0.05)。随时间推移，发酵桑叶粗蛋白含量与植酸降解率呈先升后降趋势，而单宁降解率持续上升，在144 h时粗蛋白含量达峰值(273.67 g/kg),单宁降解率和植酸降解率亦处于较高水平。本研究证实电刺激可有效增强黑曲霉M3的生长性能与产酶能力，最佳电刺激强度为15 mA,液态发酵桑叶的适宜质量浓度为10 g/L,最佳发酵时间为144 h。本研究结果可为桑叶资源的高效生物转化及抗营养因子脱除提供新策略。更多还原

【Abstract】 To investigate the effects of electrical stimulation on the growth characteristics and enzyme production capacity of Aspergillus niger M3, as well as its efficacy in degrading tannins and phytic acid during mulberry leaf fermentation, this study compared the impact of different direct current intensities on the enzyme production capacity of Aspergillus niger M3 to identify the optimal electrical stimulation conditions. Further analysis was conducted to determine the effects of varying substrate concentrations and fermentation durations on the pH of mulberry leaf fermentation broth, crude protein content, tannin degradation rate, and phytic acid degradation rate, thereby estab-lishing the optimal fermentation process. The results demonstrated that 15 mA electrical stimulation significantly enhanced the production of tannase and phytase by Aspergillus niger. The optical density of the bacterial suspension in the electrical stimulation group was notably higher than that of the control group after 24 h(P<0.05), and maintained higher colony stability even after 90 h. In submerged fermentation of mulberry leaves, the 10 g/L mulberry leaf powder group exhibited the optimal fermentation effect, with a crude protein content of 269.33 g/kg, tannin degradation rate of 15.03%, and phytic acid degradation rate of 27.80%. The degradation efficacy of the electrical stimulation group was significantly superior to that of the non-stimulated group(P<0.05). Over time, the crude protein content and phytic acid degradation rate in fermented mulberry leaves initially increased and then decreased, while the tannin degradation rate continued to rise, reaching a peak crude protein content of 273.67 g/kg at 144 h, with both tannin and phytic acid degradation rates remaining at high levels. This study confirms that electrical stimulation can effectively enhance the growth performance and enzyme production capacity of Aspergillus niger M3, with the optimal electrical stimulation intensity being 15 mA, the suitable mass concentration for submerged fermentation of mulberry leaves being 10 g/L, and the optimal fermentation duration being 144 h. The findings of this research provide a novel strategy for the efficient biotransformation of mulberry leaf resources and the removal of anti-nutritional factors.更多还原