Recent trends and advancements in microbial tannase-catalyzed biotransformation of tannins: a review

Dhiman, Sunny; Mukherjee, Gunjan; Singh, Abhishek Kumar

doi:10.1007/s10123-018-0027-9

Cited by 52 publications

(35 citation statements)

References 143 publications

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“…B. tequilensis K34.2 showed the highest activity of 0.53 U/mL from 24 h to until the end of the experiment at 48 h (0.60 U/mL), while the lowest activity of 0.25 U/mL was observed in B. megaterium K21.4 and B. siamensis K23.3 at 48 h growth phase. Most of the reported bacterial tannase producers correspond to the presence of extracellular tannase [40]. Until now, several tannase producing Bacillus spp.…”

Section: Identification Of Tannase Producing Bacillus Spp and Phylogmentioning

confidence: 99%

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Unban

Kochasee

Shetty

et al. 2020

Foods

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A total of 117 Bacillus strains were isolated from Miang, a culture relevant fermented tea of northern Thailand. These strains were collected from 16 sampling sites in north Thailand. In this collection 95 isolates were tannin-tolerant Bacillus capable of growth on nutrient agar supplemented with 0.5% (w/v) total tannins from tea leaves extract (TE). The strains were also positive for pectinase, xylanase and amylase activity, while 91 and 86 isolates were positive for cellulase and β-mannanase, respectively. Only 21 isolates producing extracellular tannase were selected for further characterization. Identification by 16S rRNA gene sequence analysis revealed that more than 50% (11 of 21 isolates) were Bacillus tequilensis, whereas the remaining were B. siamensis (3), B. megaterium (3), B. aryabhattai (3) and B. toyonensis (1). B. tequilensis K34.2 produced the highest extracellular tannase activity of 0.60 U/mL after cultivation at 37 °C for 48 h. In addition, all 21 isolates were resistant to 0.3% (w/v) bile salt, sensitive to gentamicin, erythromycin, vancomycin and kanamycin and also tolerant to acidic condition. Cell hydrophobicity varied from 9.4 to 80.4% and neutralized culture supernatants of some Bacillus isolates showed bacteriocin producing potentiality against Samonella enterica serovar Typhimurium TISTR 292. All tested probiotic properties indicated that B. tequilensis K19.3, B. tequilensis K34.2 and B. siamensis K19.1 had high probiotic potential. This is the first report describing tannin-tolerant Bacillus and their extracellular tannase producing capability in Miang, a traditional fermented tea of Thailand.

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Section: Identification Of Tannase Producing Bacillus Spp and Phylogmentioning

confidence: 99%

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Unban

Kochasee

Shetty

et al. 2020

Foods

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“…Várias pesquisas vêm sendo desenvolvidas no que diz respeito ao isolamento, triagem e identificação de micro-organismos produtores de tanase, de diferentes amostras ou ecossistemas devido às suas diversas aplicações (BRAHMBHATT et al, 2014). O interesse pela tanase de origem bacteriana tem aumentado devido às suas diversas aplicações, por serem facilmente manipuladas geneticamente e capacidade de crescimento em condições extremas de temperatura (DHIMAN et al, 2018). Mohammed (2016) isolou bactéria de solo ao redor de matadouro, o qual é continuamente inoculado com bactérias aeróbicas de rúmen de animais.…”

Section: Resultsunclassified

Isolamento E Avaliação Qualitativa De Bactérias Endofíticas E Epfíticas Quanto À Habilidade De Utilizar Ácido Tânico / Isolation and Qualitative Assessment of Endophytic and Epophytic Bacteria for Their Ability to Use Tannic Acid

Gouveia

Araújo

Mello

et al. 2020

BJD

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“…No microbial tannase was found to be active and stable at a pH value of 2.0. Based on the literature, most fungal tannases are generally active at pH values between 4.0 and 6.0, whereas bacterial tannases are typically active at pH values between 4.0 and 7.0 [ 5 , 23 ], with the exception of lactobacilli tannases such as L. plantarum , L. paraplantarum , and L. pentosus tannases. The reported yeast tannases as well as tannases from Candida sp.…”

Section: Discussionmentioning

confidence: 99%

Acid Stable Yeast Cell-Associated Tannase with High Capability in Gallated Catechin Biotransformation

et al. 2021

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Previously, nine tannin-tolerant and tannase-producing yeasts were isolated from Miang; all produced cell-associated tannase (CAT) during growth in tannin substrate. Among which, only CAT from Sporidiobolus ruineniae showed better stability than its purified form. Yet, it is of particular interest to directly characterize CATs from the latter yeasts. In this study, four CATs from yeasts, namely Cyberlindnera rhodanensis A22.3, Candida sp. A39.3, Debaryomyces hansenii A45.1, and Cy. rhodanensis A45.3 were characterized. The results indicate that all CATs were produced within the same production yield (11 mU/mL). Most CATs exhibited similar pH and temperature optima and stabilities, except for CAT from Cy. rhodanensis A22.3. This CAT was assigned as acid-stable tannase due to its unusual optimum pH of 2.0 with pH stability and half-life thermostability in the range of pH 2.0–4.0, and 70 °C, respectively. All CATs demonstrated high substrate specificity toward epigallocatechin gallate and epicatechin gallate, thus forming epigallocatechin and epicatechin, respectively. Moreover, they showed operational stability to repeated use for up to five cycles without loss of the initial activity. Therefore, CATs from these yeasts could be useful for the extraction and biotransformation of tea catechins and related applications.

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Recent trends and advancements in microbial tannase-catalyzed biotransformation of tannins: a review

Cited by 52 publications

References 143 publications

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Isolamento E Avaliação Qualitativa De Bactérias Endofíticas E Epfíticas Quanto À Habilidade De Utilizar Ácido Tânico / Isolation and Qualitative Assessment of Endophytic and Epophytic Bacteria for Their Ability to Use Tannic Acid

Acid Stable Yeast Cell-Associated Tannase with High Capability in Gallated Catechin Biotransformation

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