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• W2149081609 abstract "Experiments were conducted to evaluate the biotechnological potential for producing phytase, xylanase and cellulose enzymes by the fungi, Aspergillus tamarii URM 4634 and Aspergillus japonicus URM 5633. Additionally, the effects of temperature, pH and simulation of digestion in vitro, under enzymatic stability, were investigated. Six fermentation systems were produced using the agro-industrial wastes palm extract, inner bark bran of cassava and water from maceration of corn (corn steep liquor) as sources of nutrients. A. tamarii URM 4634, the greatest producer, presented a production profile of 1104.18, 485.87 and 226.51 U/mg for phytase, xylanase and cellulase, respectively. In general, after 180 min at 80°C, cellulase showed lower thermal stability with a residual activity of 44.4%, while xylanase had greater stability with a residual activity of 73.5%. Maximum residual activity values for pH stability of phytase and xylanase occurred at pH 7.5, with 74.6% and 91.9%, respectively, after 180 min. For cellulase, pH 5.0 resulted in the maximum values of residual activity (82%). In the simulation of gastrointestinal digestion, phytase and cellulase were resistant, having maximize their activities throughout the enteric digestion process (149.8 and 221.5%); however, xylanase was greatly affected by pepsin, which reduced its activity to 78%. This knowledge with respect to the effect of temperature, pH and simulated gastrointestinal digestion helps to optimize the use of these enzymes in the form of multi-enzymatic complexes in the feed industry. Key words: Aspergillus, monogastric, multi-enzymatic complex, production, characterization." @default.
• W2149081609 created "2016-06-24" @default.
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• W2149081609 date "2014-02-05" @default.
• W2149081609 modified "2023-10-14" @default.
• W2149081609 title "Production, characterization and evaluation of in vitro digestion of phytases, xylanases and cellulases for feed industry" @default.
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• W2149081609 doi "https://doi.org/10.5897/ajmr2013.6299" @default.
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