Revista Técnica de la Facultad de Ingeniería ()
Características de aditivos enzimáticos obtenidos a partir de cultivos de Aspergillus niger ANM-1 en estados sólido y sumergido
Abstract
The enzymatic additives obtained in fermentation processes are commonly incorporated in the diet of monogastric animals to improve feed conversion. The purpose of this study was to obtain two enzymatic additives for animal feed by solid state fermentation (SSF) and submerged fermentation (SF) by Aspergillus niger ANM-1 in a culture medium based on wheat bran. It was evaluated the effect of medium supplementation with various carbon sources on cellulase or endo b-1, 4-glucanases (EC 3.2.1.4) activity induction. It was noted that both types of cultivation procedures increased enzymatic activity (30.05 IU/mL (SS) and 20.85 IU/mL (SSF)) in the mediums without supplementation (P<0.05). There were no statistically significant differences in the effect of level of supplementation on the processes studied. The type of fermentation used was the most influential factor. The solid state process favored enzymatic activity of A. niger ANM-1 (P <0.01). Two multi-enzymatic additives were obtained through scaling of the fermenting processes. The additive obtained by SSF presented the highest enzymatic activities, larger content of proteins (37.49%) and lower requirements in electric power.
