&lt;b&gt;Optimization of culture conditions for tannase production by &lt;i&gt;Aspergillus&lt;/i&gt; sp. gm4 in solid state fermentation

Souza, Patrícia Nirlane da Costa; Maia, Natália da Costa; Guimarães, Luís Henrique Souza; Resende, Mário Lúcio Vilela de; Cardoso, Patrícia Gomes

doi:10.4025/actascibiolsci.v37i1.22731

Cited by 13 publications

(16 citation statements)

References 23 publications

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“…According to Souza et al . (), Aspergillus fungi are widely studied for tannase production. Yao et al .…”

Section: Resultsmentioning

confidence: 99%

“…Using agar medium containing tannic acid to select tannase producer fungi, Bhoite & Murthy (2014) reported that a relation between degradation halo size and colony diameter can be used as an efficient indicator of the micro-organism's secretion of tannase. According to Souza et al (2015), Aspergillus fungi are widely studied for tannase production. Yao et al (2014b) indicated that other fungi besides Aspergillus, such as Penicillium, Fusarium and Trichoderma, can also be used for tannase production.…”

Section: Resultsmentioning

confidence: 99%

“…Achachairu (G. humilis) fruits (10 kg) were obtained from Centro de Abastecimento e Log ıstica de Pernambuco -CEASA/PE -Brazil and taken to Laborat orio de Tecnologia de Bioativos -LABCTEBIO at Universidade Federal Rural de Pernambuco -UFRPE -Brazil. The seeds were manually removed from the pulp, washed and incubated in 2% NaCl for one hour and then dried at 65°C for 72 h. To do so, the seeds were crashed and powdered, and the sizes of the particles were standardised ranging between 3 and 8 mm to promote better nutrient absorption, making oxygen transport easier (Spier et al, 2008).…”

Section: Achachairu Seedsmentioning

confidence: 99%

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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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“…According to Souza et al . (), Aspergillus fungi are widely studied for tannase production. Yao et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Achachairu Seedsmentioning

confidence: 99%

See 1 more Smart Citation

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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“…The strain Aspergillus sp. GM4 presented enzymatic activity values of 0.13 ± 0.04 to 1.44 ± 0.43 U (mg of protein) -1 , (Souza et al, 2015). Shi et al (2005), found tannase activity in the strain C. uilis with values of 32 U cm -3 with 9 days of fermentation.…”

Section: Enzymatic Activitymentioning

confidence: 88%

Comparative analysis of enzymatic activity of tannase in non-conventional yeasts to produce ellagic acid

et al. 2020

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Non-conventional yeasts represent an alternative for microorganisms that are capable to produce the enzyme Tannase (EC 3.1.1.20), which has many applications is the food and pharmaceutical industry as it stands out for its ability to produce ellagic acid out of the enzymatic hydrolysis of ellagitannins. Ellagic acid has been studied in the medical area for its action against various diseases, as is the case of cancer or heart problems. The investigation was conducted to evaluate seven non-conventional yeasts-Debaryomyces hansenii PYC ISA 1510, Debaryomyces hansenii PYC 2968, Candida parapsilosis, Candida utilis, Pichia pastoris, Pichia kluyveri, Issatchenkia terricola-as producers of the enzyme tannase. This was done in mediums of fermentation with tannic acid (1-3%) and YPD without tannic acid, to determine the activity of the enzyme by two spectrophotometric methods, the first being with rhodamine and the second with methyl gallate, to detect the presence of gallic acid as a product of the hydrolysis of tannic acid. The main results showed that the evaluated non-conventional yeasts all presented activity with the Tannase enzyme, obtaining better detection results with the rhodamine technique for the stability of the formed complex, which gives more precision of the obtained data.

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“…Enzim selulase nantinya akan merombak serat kasar daun teh terbuang menjadi monomer yang lebih sederhana, sehingga mudah untuk dicerna oleh ternak. Selain mampu menghasilkan beberapa enzim seperti xylanase, phytase (Nair dan Duvnjak, 1990) dan tanase (Souza et al, 2015). Tanase merupakan enzim yang digunakan untuk mengkatalis reaksi pemutusan ikatan ester tanin terhidrolisis membentuk asam galat dan glukosa.…”

Section: Pendahuluanunclassified

Pengaruh Kombinasi Substrat dan Lama Waktu Inkubasi Berbeda Fermentasi Menggunakan Aspergillus ficuum terhadap Aktivitas Enzim dan Perubahan Kandungan Nutrisi

Angga

Rizal

Mahata

et al. 2020

jupet

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Physical processing such as immersion at different water temperatures did not improve crude fibre and crude protein content of wasted-tea leaves. Thus, the utilization of these wasted tea leaves for poultry diet is still limited due to the high in crude fibre content. Therefore, it is necessary to find out a method for solving this problem. One of the methods is a fermentation by using Aspergillus ficuum. This fungi is known as a microbe which produces cellulase for reducing fibre content. The objectives to investigate the appropriate rice bran (RB) and wasted tea leaf (WTL) combinations and incubation times when fermented with Aspergillus ficuum, and to study the effects of this fermentation process on enzymes (cellulase and protease) activity, and alteration of dry matter, crude fibre and crude protein contents. This experiment was performed in a completely randomized design in a 4 x 2 factorial arrangement of treatments with 4 replicates. The first factor was RB and WTL combination as follows: 100:0% (A1), 90:10% (A2), 80:20% (A3), 70:30% (A4). The second factor was incubation times as follows: 7 days (B1) and 9 days (B2). These combinations of RB and WTL were fermented by using Aspergillus ficuum at the dose of 6.3 x 10 12 CFU/mL. Measured variables were cellulase and protease activities, and alteration percentage in dry matter (DM), crude fibre (CF) and crude protein (CP). There was an interaction between RB:WTL combination and incubation time in cellulase activity (P<0.01) and CF content (P<0.01). Increasing WTL up to 10% in RB: WTL combination significantly augmented (P<0.05) cellulase activity at 9 days incubation time. The reduction percentage in CF occurred at 90:10% RB and TLM combination and 9 days incubation time. The incubation time for 9 days decreased the protease activity (P<0.01) as well as the reduction percentage in DM (P<0.05). The 90:10% RB and WTL combination improved the increasing percentage in CP (P<0.01). In conclusion, the appropriate RB and WTL combination and incubation time for fermenting the combination ratio of RB:WTL by using Aspergillus ficuum was 90:10% at 9 days incubation time.

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<b>Optimization of culture conditions for tannase production by <i>Aspergillus</i> sp. gm4 in solid state fermentation

Cited by 13 publications

References 23 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

Comparative analysis of enzymatic activity of tannase in non-conventional yeasts to produce ellagic acid

Pengaruh Kombinasi Substrat dan Lama Waktu Inkubasi Berbeda Fermentasi Menggunakan Aspergillus ficuum terhadap Aktivitas Enzim dan Perubahan Kandungan Nutrisi

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