Bacillus sphaericus: The highest bacterial tannase producer with potential for gallic acid synthesis

Raghuwanshi, Shailendra; Dutt, Kakoli; Gupta, P. K.; Misra, Swati; Saxena, Rajendra Kumar

doi:10.1016/j.jbiosc.2011.02.008

Cited by 67 publications

(45 citation statements)

References 34 publications

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“…Microbial fermentation can result in the production of some antioxidants, such as ellagic acid produced by Aspergillus niger [13], gallic acid produced by Bacillus sphaericus [14], ferulic and acid produced by Saccharomyces cerevisiae [15]. In this study, we screened antioxidant-producing bacteria from Taiwanese soils by using squid pen as the sole C/N source.…”

Section: Introductionmentioning

confidence: 99%

Conversion of Squid Pen to Homogentisic Acid via Paenibacillus sp. TKU036 and the Antioxidant and Anti-Inflammatory Activities of Homogentisic Acid

Wang

Zhang

et al. 2016

Marine Drugs

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The culture supernatant of Paenibacillus sp. TKU036, a bacterium isolated from Taiwanese soils, showed high antioxidant activity (85%) when cultured in a squid pen powder (SPP)-containing medium at 37 °C for three days. Homogentisic acid (2,5-dihydroxyphenylacetic acid, HGA) was isolated and found to be the major antioxidant in the culture supernatant of the SPP-containing medium fermented by Paenibacillus sp. TKU036. Tryptophan was also present in the culture supernatant. The results of high-performance liquid chromatography (HPLC) fingerprinting showed that HGA and tryptophan were produced via fermentation but did not pre-exist in the unfermented SPP-containing medium. Neither HGA nor tryptophan was found in the culture supernatants obtained from the fermentation of nutrient broth or other chitinous material, i.e., medium containing shrimp head powder, by Paenibacillus sp. TKU036. The production of HGA via microorganisms has rarely been reported. In this study, we found that squid pen was a potential carbon and nitrogen source for Paenibacillus sp. Tryptophan (105 mg/L) and HGA (60 mg/L) were recovered from the culture supernatant. The isolated HGA was found to have higher antioxidant activity (IC50 = 6.9 μg/mL) than α-tocopherol (IC50 = 17.6 μg/mL). The anti-inflammatory activity of the isolated HGA (IC50 = 10.14 μg/mL) was lower than that of quercetin (IC50 = 1.14 μg/mL). As a result, squid pen, a fishery processing byproduct, is a valuable material for the production of tryptophan and the antioxidant and anti-inflammatory HGA via microbial conversion.

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Section: Introductionmentioning

confidence: 99%

Conversion of Squid Pen to Homogentisic Acid via Paenibacillus sp. TKU036 and the Antioxidant and Anti-Inflammatory Activities of Homogentisic Acid

Wang

Zhang

et al. 2016

Marine Drugs

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“…2a–c). Acidic pH favored the maximum activity whereas it decreased in the alkaline range [21], [26]. The effect of pH on the activity of tannase may be due to the protonation or deprotonation of its amino acids and active site; in addition, it may attributed to the conformational changes induced by amino acids ionization [27].…”

Section: Discussionmentioning

confidence: 98%

“…TAH 10 identified as K. pneumoniae (GenBank Accession number KP715242) exhibited maximum enzyme activity. Raghuwanshi et al [21] isolated potential bacterial strains in minimal medium supplemented with 1% tannic acid. These isolates failed to exhibit distinct zone of hydrolysis but were positive for visual detection method.…”

Section: Discussionmentioning

confidence: 99%

Optimization of tannase production by a novel Klebsiella pneumoniae KP715242 using central composite design

Kumar

Rana²,

Beniwal

et al. 2015

Biotechnology Reports

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A novel tannase producing bacterial strain was isolated from rhizospheric soil of Acacia species and identified as Klebsiella pneumoniae KP715242. A 3.25-fold increase in tannase production was achieved upon optimization with central composite design using response surface methodology. Four variables namely pH, temperature, incubation period, and agitation speed were used to optimize significant correlation between the effects of these variables on tannase production. A second-order polynomial was fitted to data and validated by ANOVA. The results showed a complex relationship between variables and response given that all factors were significant and could explain 99.6% of the total variation. The maximum production was obtained at 5.2 pH, 34.97 °C temperature, 103.34 rpm agitation speed and 91.34 h of incubation time. The experimental values were in good agreement with the predicted ones and the models were highly significant with a correlation coefficient (R2) of 0.99 and a highly significant F-value of 319.37.

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“…[22], Bacillus sp. [28], and some species of Enterobacteriaceae family [31] were also found to be tolerant to higher concentration of tannins. A report on microbial diversity analysis for tannin bioremediation processes also revealed the presence of Pseudomonas sp.…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure at Different Fermentation Stages of Kutajarista, a Herbal Formulation

et al. 2012

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Kutajarista is an Ayurvedic fermented herbal formulation prescribed for gastrointestinal disorders. This herbal formulation undergoes a gradual fermentative process and takes around 2 months for production. In this study, microbial composition at initial stages of fermentation of Kutajarista was assessed by culture independent 16S rRNA gene clone library approach. Physicochemical changes were also compared at these stages of fermentation. High performance liquid chromatography-mass spectrometry analysis showed that Gallic acid, Ellagic acid, and its derivatives were the major chemical constituents recovered in this process. At 0 day of fermentation, Lactobacillus sp., Acinetobacter sp., Alcaligenes sp., and Methylobacterium sp. were recovered, but were not detected at 8 day of fermentation. Initially, microbial diversity increased after 8 days of fermentation with 11 operational taxonomic units (OTUs), which further decreased to 3 OTUs at 30 day of fermentation. Aeromonas sp., Pseudomonas sp., and Klebsiella sp. dominated till 30 day of fermentation. Predominance of c-Proteobacteria and presence of gallolyl derivatives at the saturation stage of fermentation implies tannin degrading potential of these microbes. This is the first study to highlight the microbial role in an Ayurvedic herbal product fermentation.

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Bacillus sphaericus: The highest bacterial tannase producer with potential for gallic acid synthesis

Cited by 67 publications

References 34 publications

Conversion of Squid Pen to Homogentisic Acid via Paenibacillus sp. TKU036 and the Antioxidant and Anti-Inflammatory Activities of Homogentisic Acid

Conversion of Squid Pen to Homogentisic Acid via Paenibacillus sp. TKU036 and the Antioxidant and Anti-Inflammatory Activities of Homogentisic Acid

Optimization of tannase production by a novel Klebsiella pneumoniae KP715242 using central composite design

Microbial Community Structure at Different Fermentation Stages of Kutajarista, a Herbal Formulation

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