Production of tannase from Aspergillus ruber under solid-state fermentation using jamun (Syzygium cumini) leaves

Kumar, Rakesh; Sharma, Jitender; Singh, Randhir

doi:10.1016/j.micres.2006.06.012

Cited by 108 publications

(62 citation statements)

References 13 publications

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“…Lekha and Lonsane [10] also reported that tannases are acidic proteins with an optimum pH 5.5. Rakeshkumar et al [17] reported an optimum pH of 5.5 for tannase production by Aspergillus ruber, Aspergillus awamori [18] which is in good agreement with the current results Obtained …”

Section: Effect Of Ph On Production Of Tannasesupporting

confidence: 91%

Production of Tannase using Aspergillus niger by Submerged Fermentation

Kuppusamy¹,

Viruthagiri²,

Baladhandayutham³

2013

IJSEA

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Abstract:A study on optimization of submerged fermentative production of tannase by Aspergillus niger was carried out. Aspergillus niger (MTCC 3557) was used for maximum production of Tannase enzyme and the factors affecting the production were optimized. The optimum conditions for maximum tannase enzyme production in the Submerged Fermentation (SmF) using Aspergillus niger was obtained with an initial tannic acid concentration of 3% (w/v) at 35°C, Initial pH of 5.5 and a fermentation period of 96h.The substrates Betalnut husk and Plantain flower gave a maximum tannase production of 19.3 U/ml and 17.89 U/ml respectively.

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Section: Effect Of Ph On Production Of Tannasesupporting

confidence: 91%

Production of Tannase using Aspergillus niger by Submerged Fermentation

Kuppusamy¹,

Viruthagiri²,

Baladhandayutham³

2013

IJSEA

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“…The production of the enzyme was done in 250-mL Erlenmeyer fl asks containing 50 mL of fermentation medium based on Czapeck-Dox broth containing (in g/L): NaNO 3 30. A er cooling the fl ask to room temperature, tannic acid (2 %, by mass per volume) was added a er sterilisation through a 0.22-µm membrane fi lter, the content was inoculated with three mycelial disks of P. guepinii (1.3 cm) and then incubated at 30 °C, under shaking (150×g) for 48 h.…”

Section: Submerged Fermentationmentioning

confidence: 99%

“…Native to India, Ceylon, Malaysia and Australia (1), it has been widely grown as an ornamental plant, mainly along the coast, and it can be found in several Brazilian states such as Minas Gerais, Rio de Janeiro and São Paulo (2). Several studies have determined the presence of hydrolysable tannins in the plant, particularly in the seeds, increasing the chance of obtaining endophytic microorganisms that (3)(4)(5). Tannins can also be found in the sap, fruits, leaves, skin and root system (6).…”

Section: Introductionmentioning

confidence: 99%

Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114

Sena¹,

Santos

Gouveia

et al. 2014

Food. Technol. Biotechnol.

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SummaryTannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable eff ects of tannins. The aim of this study is to investigate the potential of endophytic fungi isolated from jamun (Syzygium cumini (L.) Skeels) leaves, and identifi ed as Pestalotiopsis guepinii, in the production of tannase. Tannase was produced extracellularly by P. guepinii under submerged, slurry-state and solid-state fermentations. The submerged fermentation was found to be the most promising (98.6 U/mL). Response surface methodology was employed to evaluate the eff ect of variables (pH and temperature), and the results showed that the best conditions for tannase activity were pH=6.9 and 30 °C. K m was found to be 7.18·10 -4 mol/L and v max =250.00 U/mL. The tannase activity was the highest in the presence of Ca 2+ at a concentration of 5·10 -3 mol/L. Moreover, the enzyme was not inhibited by the tested chelators and detergents. The stability of the enzyme was also studied, and crude enzyme was evaluated in simulation of gastrointestinal digestion of monogastric animals. The crude enzyme was highly stable under simulated conditions; it retained 87.3 % of its original activity a er 6 h. The study contributes to the identifi cation of microbial species that produce tannase, with potential application in biotechnology.

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“…The biodegradation is due to their capacity to excrete various extracellular enzymes [13,14]. The efficiency of the biological treatment can be enhanced by carefully selecting the operational conditions that have been observed to influence the decolorization and enzymes' production [7,15,16].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Biological Pretreatment of Green Table Olive Processing Wastewaters Using Aspergillus niger

Ayed¹,

Chammam²

2014

J Bioremed Biodeg

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Aspergillus niger has been tested in a discontinuous process for the pretreatment of fresh green Table Olive Processing Waste waters (TOPW). The influence of seven factors like incubation time, initial pH, dilution, glucose, agitation, (NH 4 ) 2 SO 4 and inoculum size on decolorization was screened by employing a fractional factorial design 2 7-4 . Through factorial plots and analysis of variance, it was found that only glucose and agitation affected the decolorization. Further studies were carried out to adjust the level of determinant factors. Results showed that color removal (62%) was optimum at 150 rpm and 3 g/l glucose. HPLC and FTIR analysis of the treated TOPW suggested that the decolorization occurs through biosorption and biodegradation. Tannase and lignin peroxidase were detected in the cultures. However, only tannase is responsible for the color removal of the TOPW because lignin peroxidase is produced at a low level. Data are reported as mean ± standard deviation of results carried out in triplicate Characteristics

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Production of tannase from Aspergillus ruber under solid-state fermentation using jamun (Syzygium cumini) leaves

Cited by 108 publications

References 13 publications

Production of Tannase using Aspergillus niger by Submerged Fermentation

Production of Tannase using Aspergillus niger by Submerged Fermentation

Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114

Optimization of Biological Pretreatment of Green Table Olive Processing Wastewaters Using Aspergillus niger

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