Evaluation of selected agri-industrial residues as potential substrates for enhanced tannase production via solid-state fermentation

Mansor, Azlina; Ramli, Mohammad Syaril; Rashid, Naeem; Samat, Noraini; Lani, Mohd Nizam; Sharifudin, Shaiful Adzni; Raseetha, Siva

doi:10.1016/j.bcab.2019.101216

Cited by 25 publications

(13 citation statements)

References 22 publications

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“…While Selvaraj and Vytla (2017) obtained tannic acid (4%) as optimum for the synthesis of tannase. As tannase is referred as inducible enzyme that require tannin/tannic acid for its synthesis from microorganisms (Mansor et al 2019). But at higher concentration, the decreased tannase synthesis could be due to the toxicity of tannic acid for microorganism and negative effect on their growth (Jana et al 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Agricultural wastes such as olive mill waste (Aissam et al 2005), palm kernel cake, tamarind seed powder (Sabu et al 2005), coffee husk (Battestin and Macedo 2007), tea stalks (Xiao et al 2015), rice straw, sugarcane bagasse (Paranthaman et al 2010), cashew bagasse (Liu et al 2016), different fruit seeds (Arshad et al 2019), rice bran, coconut residues (Mansor et al 2019), wheat bran, pomegranate peel, eucalyptus leaves, banana peel, guava (Ahmed and Abou-Taleb 2020) almond and mango leaves (Ire and Nwanguma 2020) have been utilized previously for enhanced tannase synthesis in literature. In contrast, the use of tannic acid in pure form act as an expensive and unaffordable substrate and inducer for tannase synthesis at industrial scale (Mansor et al 2019).…”

Section: Introductionmentioning

confidence: 99%

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Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Shakir

Yousaf

Ali

et al. 2021

Preprint

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The current study reports the utilization of agricultural residues of corn (Zea mays) as lower-cost substrate for the production of tannase under solid state fermentation (SSF). Tannase producing bacterial strains were isolated from gut content of freshwater fish, Ctenopharyngodon idella, and highest tannase producer was identified as Bacillus cereus using 16S rDNA sequencing. For enhanced tannase production, B. cereus was investigated using one variable at a time (OVAT) followed by central composite design (CCD) of response surface methodology (RSM). Under OVAT, optimal fermentation conditions and medium composition were achieved with 70% substrate moisture, distilled water (1 ml) as enzyme extraction medium, 30°C incubation temperature, 3.0 pH, 1% inoculum size, 24 h incubation time, 150 rpm agitation, large-sized substrate particles (4 mm), non-centrifugation condition, NaCl salt, 1.5% tannic acid substrate and malt extract as organic nitrogen source for maximal enzyme synthesis. The highest tannase was produced (155.74±1.67 U/ml) with 1.75% tannic acid, 0.75% NaCl and 1.25% malt extract with the application of CCD of RSM. Higher coefficient of regression (R2=0.9665) indicated that second-order polynomial regression model assessed the data excellently. Further, tannase characterization depicted its maximum activity at 5.0 pH, 50°C temperature, 45 min incubation and 0.35% tannic acid.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Shakir

Yousaf

Ali

et al. 2021

Preprint

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“…There is no uniformity in culture [32] Effective to produce bioactive compounds [46] Slower microorganism's growth [3] Lower demand for water and energy, easy aeration in the medium [33] It is less efficient for the growth of microorganisms that require high water content [47] Most used for agro-industrial waste. Economical and superior enzymatic performance [48] There is less waste of water, simplicity [46] They are much more efficient fermentations; their products are stable and can be easily recovered [36] In submerged fermentation processes, nutrients are used, and some enzymes such as tannase, amylase, and glucoamylases are released, to name a few [37]. It is the most widely used type of fermentation in the industry due to its simplicity, and its final product is easier to recover.…”

Section: Solid-state Fermentationmentioning

confidence: 99%

“…Agro-industrial wastes as potential substrates were evaluated for enhanced tannase production using solid-state fermentation. Rice bran showed the highest tannase activity during solid-state fermentation, followed by brewer's rice, spent coffee grounds, and desiccated coconut waste [48]. The cost-effective substrate Triphala was used as a tannin and energy source for tannase production through solid-state fermentation.…”

Section: Agro-industrial Wastes To Obtain Tannasesmentioning

confidence: 99%

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

et al. 2021

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Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.

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“…SSF involves the growth of organisms on moist substrates in the absence of free-flowing water. The use of SSF for the production of enzymes and other metabolites offers many advantages over submerged fermentation, including greater economic viability, use of cheaper substrates, lower production costs, higher enzyme yields, and less energy consumption [15]. However, studies addressing enzyme production profile by SSF and its correlations with other biochemical changes (e.g., β-glucan content) during fermentation are rare.…”

Section: Introductionmentioning

confidence: 99%

Coproduction of Enzymes and Beta-Glucan by Aspergillus oryzae Using Solid-State Fermentation of Brown Rice

Hun

2021

J. Microbiol. Biotechnol.

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The effect of medium composition on enzyme and β-glucan production by Aspergillus oryzae KCCM 12698 was investigated. Brown rice, rice bran, nitrogen, and ascorbic acid are key components of the synthetic medium used in liquid-state fermentation. To determine the optimal concentrations of these components for enzyme and β-glucan production, we conducted one factor at a time experiments, which showed that the optimal concentrations were 30 g/l brown rice, 30 g/l rice bran, 10 g/l soytone, and 3 g/l ascorbic acid. Pretreatment of brown rice for 60 min prior to inoculation enhanced fungal biomass, while increasing the production of enzymes and β-glucan using solidstate fermentation. Maximum fungal biomass of 0.76 mg/g, amylase (26,551.03 U/g), protease (1,340.50 U/g), and β-glucan at 9.34% (w/w) were obtained during fermentation. Therefore, solidstate fermentation of brown rice is a process that could enhance yield and overall production of enzymes and β-glucan for use in various applications.

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Evaluation of selected agri-industrial residues as potential substrates for enhanced tannase production via solid-state fermentation

Cited by 25 publications

References 22 publications

Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Coproduction of Enzymes and Beta-Glucan by Aspergillus oryzae Using Solid-State Fermentation of Brown Rice

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