Optimization of Tannase Biosynthesis from Two Local Aspergilli using Commercial Green Tea as Solid Substrate

Sherief, A.A.; El-Tanash, A. B.; Nour, Alshaymaa

doi:10.3923/biotech.2011.78.85

Cited by 4 publications

(2 citation statements)

References 20 publications

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“…Despite of its importance, more work on different forms of tannase is needed to increase its application and clearly established its optimum temperature, pH conditions, thermal stability and operational stability. This research is an extension of a study on tannase production from some Aspergillus species under solid state fermentation using commercial green tea (Camellia sinensis L) as solid substrate (Sherief et al, 2011).…”

Section: Brazilian Journal Of Chemical Engineeringmentioning

confidence: 99%

Catalytic properties of immobilized tannase produced from Aspergillus aculeatus compared with the free enzyme

El-Tanash

Sherief

Nour

2011

Braz. J. Chem. Eng.

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-Aspergillus aculeatus tannase was immobilized on several carriers by entrapment and covalent binding with cross-linking. Tannase immobilized on gelatin with cross-linking agent showed the highest activity and immobilization yield. The optimum pH of the immobilized enzyme was shifted to a more acidic range compared with the free enzyme (from pH 5.5 to pH 5.0). The optimum temperature of the reaction was determined to be 50°C for the free enzyme and 60°C for the immobilized form. The thermal stability, as well as stability over a wide range of pH, was significantly improved by the immobilization process. The calculated K m of the immobilized tannase (11.8 mg ml -1 ) is higher than that of the free tannase (6.5 mg ml -1 ), while V max of the immobilized enzyme (0.32 U (µg protein) -1 ) is lower than that of the free tannase (2.7 U (µg protein) -1 ). The immobilized enzyme was able to retain 84 % of the initial catalytic activity after 5.0 cycles.

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Section: Brazilian Journal Of Chemical Engineeringmentioning

confidence: 99%

Catalytic properties of immobilized tannase produced from Aspergillus aculeatus compared with the free enzyme

El-Tanash

Sherief

Nour

2011

Braz. J. Chem. Eng.

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“…The value of tannin degradation continued to increase with the length of fermentation time (Table 1). Bhat et al (1997) and Sherief et al (2011) stated that the longer fermentation process will increase tannin degradation due to tannase enzyme activity produced by the mold. The ability of A. niger to hydrolyze tannins by the tannase enzyme is influenced by pH, tannin content, and fermentation time (Tanash et al 2011;Tanash et al 2012).…”

Section: Tannin Content and Tannin Degradationmentioning

confidence: 99%

Pre-Treatments of Sonneratia Alba Fruit as The Potential Feed for Ruminant Using Aspergillus Niger at Different Fermentation Times: Tannin Concentration, Enzyme Activity and Total Colonies

2023

Int J Vet Sci

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The aim of this study was to reduce high level of tannin in mangrove (Sonneratia alba) fruits by fermentation using Aspergillus niger. A completely randomized design was used with four treatments (fermentation time) i.e. A: 7 days, B: 10 days, C: 13 days, D: 16 days and the experiments were performed in four replicates. The parameters measured were total mold colony, tannase enzyme activity, tannin content, and tannin degradation. The results showed that the fermentation time had a significant effect (P<0.05) on total mold colony, tannase enzyme activity, tannin content, and tannin degradation. The highest total colony and tannase enzyme activity were found in treatment B, namely 2.24 x 10 14 cfu/mL and 7.465U/mL, while the lowest tannin content and highest tannin degradation were found in the treatment D, namely 16.03% and 24.42%. The conclusion of this study was that on sixteenth days (Treatment D) fermented Sonneratia alba fruits produced the lowest levels of tannin (16.03%) with the highest level of degradation (24.42%).

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In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41

et al. 2021

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Optimization of Tannase Biosynthesis from Two Local Aspergilli using Commercial Green Tea as Solid Substrate

Cited by 4 publications

References 20 publications

Catalytic properties of immobilized tannase produced from Aspergillus aculeatus compared with the free enzyme

Catalytic properties of immobilized tannase produced from Aspergillus aculeatus compared with the free enzyme

Pre-Treatments of Sonneratia Alba Fruit as The Potential Feed for Ruminant Using Aspergillus Niger at Different Fermentation Times: Tannin Concentration, Enzyme Activity and Total Colonies

In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41

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