Juice clarification with tannases from Aspergillus carneus URM5577 produced by solid-state fermentation using Terminalia catappa L. leaves

Abstract

Tannase is an inducible extracellular enzyme produced by filamentous fungi, yeasts, and bacteria by solid-state fermentation (SSF) or submerged fermentation (SmF). Among the filamentous fungi, Aspergillus and Penicillium are recognized as the most efficient producers of tannase. The aims of this study were to evaluate the production of tannase under SSF by isolation from Aspergillus and Penicillium preserved in the Collection of Cultures Micoteca -URM (WDCM604); select the best enzyme producer, and use the crude extract to clarify mangaba and tamarind juices. The optimal conditions were determined by using the Placket-Burman Planning (PB) and response surface methodology (RSM). All tested crops produced activity between 2088.19 and 238.93 U/gds, and Aspergillus carneus URM5577 was the best producer. Through MSR, the best parameters for producing tannase were found to be 70 h of cultivation at pH 6.0, 7% tannic acid at 28°C and, as the response variable, 5449.31 activity U/gds. The optimum purification conditions were the molecular weight of PEG 8000 (g/mol), concentration of PEG 15% (w/w), 25% citrate (w/w), and pH 8.0. Its application in mangaba juice reduced the tannin content by 49.66% after 90 min and in tamarind by 51.82% at 120 min incubation at 37°C.

Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520

“…Tannase is versatile since it can be widely used in the food, pharmaceutical and chemical industries, and even in bioremediation [14]. Among the possible applications we can mention: preparation of instant teas [15], additive for animal feed [16,17], production of gallic and ellagic acid [18,19], synthesis of esters and effluent treatment [9,20], beverage manufacturing (juices, beers and wines) [21] and clarification of juices [22,23].…”