Masoumeh Heidary Vinche - Department of Chemical Engineering, Faculty of Engineering, Shahid Bahonar University of Kerman, Kerman, Iran
Seyed Ahmad Ataei - Department of Chemical Engineering, Faculty of Engineering, Shahid Bahonar University of Kerman, Kerman, Iran
Morteza Khanahmadi - Agricultural Biotechnology Research Institute of Iran - Isfahan Branch, Agricultural Research, Educationand Extension Organization (AREEO), Isfahan, Iran
Firoozeh Danafar - Department of Chemical Engineering, Faculty of Engineering, Shahid Bahonar University of Kerman, Kerman, Iran

Beta-glucan found in cereals is a non-nutrient for poultry that would cause some digestion problems. Betaglucanasecan break down the beta-glucan in cereals and make it easier to digest. In this study, the starch inwheat bran was removed. For the first time, the beta-glucanase was produced by solid-state cultivation ofAspergillus niger CCUG33991 on starch-free wheat bran without adding any nutrients. The influence of thiseconomical enzyme extract on structure was investigated for the two kinds of cereals. Enzyme solution had863.4 units of beta-glucanase activity per gram of dry substrate (U/gds). De-starching from wheat branincreased beta-glucanase production. Treatment of cereal particles with the extract modified their surfacesand made them more vulnerable to attack by digestive enzymes. The study demonstrated that beta-glucanasemay be a profitable animal feed additive especially for the feeds with high beta-glucan content grains.

Cereal, Starch-free wheat bran, Beta-glucan, Beta-glucanase, Solid-state fermentation