Abstract
The aim of the work is to create a technology for producing protein-rich compound feed that improves digestion processes and enriches the composition of balanced fish feed. The prospects for enriching a balanced fish diet are achieved by using proteins and enzymes of Aspergillus Oryzae fungi. The fungi produced an enzyme preparation containing protease, α-amylase. The preparation was tested for converting locally produced fish feed with an increased carbohydrate content of up to 77%, respectively, with a reduced protein content of 14.5-16.5%, while creating, for example, a favorable pH value. It was found that the activity of the α-amylase enzyme, which dissolves starch by the fungus, reaches a maximum value of 32 U/ml in 144 hours, then it decreases. The protease activity reached a maximum in 144 hours of growth and was equal to 7.9 U/ml. The amount of proteins was 8.2 mg/ml for a period of 144 hours, then a decrease was observed, for example, for 168-240 hours from 7.4 to 4.1 mg/ml. Thus, the accumulation of active biomass increased sharply from the 96th hour of growth and reached a maximum of 10.1 g per 100 ml of nutrient medium at the 144-th hour. When studying the pH level of the medium, it was noted that in the dynamics of fungus growth, the pH indicator shifted from the initial neutral state to the acidic side, i.e. decreased from pH ~ 6.5 to even pH ~ 3.7.
Recommended Citation
NIYOZOV, Khusan N.; DODAEV, Kuchkor O.; AKHMEDOVA, Zakhro R.; and YAKHYAYEVA, Munavvar A.
(2025)
"PROSPECTS FOR ENRICHING A BALANCED DIET OF FISH USING PROTEINS AND ENZYMES FROM THE FUNGUS ASPERGILLUS ORYZAE,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2024:
No.
4, Article 9.
DOI: https://doi.org/10.59048/cce202449
Available at:
https://cce.researchcommons.org/journal/vol2024/iss4/9