Characterisation and effects of a xylanase enzyme preparation extracted from Thermomyces lanuginosus cultures

This paper describes the production of an enzyme preparation from the fungu s Thermomyces lanuginosus. Thermal resistance, pH stability and lignocellul olytic activity of the enzyme preparation high in xylanase were studied on a variety of grains and forages. The enzyme preparation preserved more than 70% of its original xylanase activity for 4 and 1 h at 60 and 70 degreesC, respectively. The xylanase activity remained over 80% when the preparation was incubated for 30 min at pH 4.5. In vitro digestibility studies indicat ed that the enzyme digested 7.5, 8.5 and 8.0% of the dry matter (DM) of bar ley meal, wheat bran and oat meal samples, respectively. When applying 60-m in incubation, 7.5, 7.3 and 8.4% of DM of the oat straw, alfalfa hay and tr iticale straw was digested, respectively. When the time of digestion was in creased to 360 min, the sunflower hull showed 15.8% DM digestibility.