Tannases are enzymes that hydrolyze hydrolyzable tannin molecules. Its use in food helps to remove the undesirable effects of tannins. The objective of the present work was to produce and apply Aspergillus niger URM 7131 tannase in an in vitro test of monogastric animals digestion. The enzymatic production occurred under submerged fermentation. After this period, the crude enzyme extract underwent partial purification by means of ultrafiltration membranes. The enzymatic activity and protein content were evaluated. After partial purification, the effect of pH and temperature on enzyme activity and stability was verified, and then the in vitro digestion test was applied. In partial purification it was possible to obtain a purification factor of 3.8. The tannase showed an optimum at 40ºC, was stable between 30 to 60 ºC, retaining between 67.1 to 100%. It had its optimal activity at pH 4, being also more stable at this pH after 180 minutes. Tannase retained 159.34% after total simulation in vitro digestion. These results suggest that the enzyme can be used as an additive to animal feed. There is a need for further in vivo studies to verify the catalytic efficiency of the tannase obtained from A. niger URM7131.