Improving Aspergillus niger tannase yield by N+ ion beam implantation

Jin, Wu; Nie, Guangjun; Liu, Hui; Yang, Xiaoran; Gong, Gaoshang; Wang, Li; Zheng, Z. P.

doi:10.1590/s1516-89132013000100018

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…The effect of different chemical substances on tannase activity has been studied by several authors. Jin et al (2013) studied the tannase activity improvement obtained by A. niger TA9701 using ions and surfactants, and they reported that surfactant agents, such as xylene and SDS, were stimulators, whereas EDT and triton reduced enzymatic activity. As for the ions studied, Mn 2+ and Sn 2+ increased the yield, whereas Fe 2+ , Fe 3+ , Zn 2+ , Cu 2+ and Co 2+ reduced it.…”

Section: Resultsmentioning

confidence: 99%

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Liu

Costa

Freitas

et al. 2016

Int J of Food Sci Tech

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Summary Tannase is an inducible enzyme used extensively in food, feed, pharmaceutical and chemical industries. In this study, tannase production and its biochemical properties were evaluated. From 42 Aspergillus strains analysed for potential tannase selection, Aspergillus melleus yielded the best results. Production was analysed using a complete factorial planning of 2³. Maximum activity (452.55 U mL−1) was obtained in the optimal conditions of substrate (5.0 g), initial moisture (60%), tannic acid (2%) and 48 h of fermentation. The molecular weight of the purified enzyme was estimated as 69.52 kDa; its optimum temperature and pH were 40 °C and 5.5, respectively. Regarding the chemical effectors used, tannase was inhibited by ZnCl2, ZnSO4, Triton X‐100 and SDS. The addition of tannase to green tea improved its antioxidant potential by approximately 85% when compared to the control. The present results suggest that tannase may be used as an adjuvant to increase the antioxidant potential of green tea.

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Section: Resultsmentioning

confidence: 99%

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Liu

Costa

Freitas

et al. 2016

Int J of Food Sci Tech

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Αpplication of Aspergillus niger for Extracellular Tannase and Gallic Acid Production in Non-sterile Table Olive Processing Wastewaters

Papadaki

Mantzouridou

2023

Waste Biomass Valor

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Aspergillus niger B60 was screened for the first time toward extracellular tannase and gallic acid production by submerged fermentation using synthetic media supplemented with tannic acid as the sole carbon source at a wide concentration range (5–150 g/L). Maximum tannase (47 IU/mL) and gallic acid production (36 g/L) was obtained at initial tannic acid concentration 100 g/L. For this study, it was of interest to valorize non-sterile table olive processing wastewaters for fungal tannase production. In particular, lye and washing water effluents from Spanish-style green olive processing enriched with 100 g/L tannic acid provided effective alternative substrates for the production of tannase (21 IU/mL and 17 IU/mL, respectively) and gallic acid (22 g/L and 14 g/L, respectively). The fungal growth and tannase production kinetics were described by the Logistic and Luedeking–Piret models, respectively. The maximum dry biomass content and the maximum specific growth rate were more pronounced in the tannic acid-rich effluents (16–18 g/L and 0.5–0.6 1/h, respectively) than in the synthetic medium (11 g/L and 0.4 1/h, respectively) although in all cases tannase production was growth-associated. These novel findings cast a new light on successful biorefinery strategies of the effluents and warrant further investigation via process scaling-up and optimization. Graphical Abstract

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Improving Aspergillus niger tannase yield by N+ ion beam implantation

Abstract: This work aimed to improve tannase yield of Aspergillus niger through

Cited by 2 publications

References 21 publications

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Αpplication of Aspergillus niger for Extracellular Tannase and Gallic Acid Production in Non-sterile Table Olive Processing Wastewaters

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