Production and characterization of tannase from Bacillus cereus KBR9.

Abstract

A tannase-producing soil bacteria has been isolated and identified as Bacillus cereus. It can degrade tannic acid and produce maximum tannase (0.22 U/ml) at stationary phases of growth (24 h). Maximum growth and enzyme production occurred with initial medium pH of 4.5-5.0. Partial purified tannase showed optimum activity at pH 4.5 and 40°C. It remains stable up to 30°C and pH 4.5 to 5.0. The enzyme is salt tolerant, stable up to 2 M of NaCl and retains 82% original activity in 3 M.

Extracellular tannase-producing bacteria detected in the digestive tracts of freshwater fishes (Actinopterygii: Cyprinidae and Cichlidae)

“…However, when the tannase activities were evaluated at acidic (pH 5.5), neutral (pH 7.0) and alkaline (pH 8.5) ranges, most of the isolates revealed maximum tannase-producing capacity at neutral pH (pH 7.0), which might be due to the fact that the bacterial symbiont isolated from the fi sh GI tracts were adapted to the neutral or alkaline pH therein as evidenced previously with the phytase-producing strains isolated from the gut of a minor carp, Labeo bata (Hamilton, 1822) (see Khan and Ghosh 2013). Tannase-producing ability of the selected isolates in the presently reported study ranged between 0.17-0.28 U · mL -1 , which were in accordance with the earlier observations recorded for Bacillus licheniformis KBR6 (0.17 U · mL -1 at pH 5.0) (Mondal and Pati 2000) and B. cereus KBR9 (0.22 U · mL -1 at pH 4.5) (Mondal et al 2001a).…”

“…Mondal and Pati (2000) isolated Bacillus licheniformis KBR6 from lateritic soil and demonstrated maximum tannase production at pH 5.0. Another tannase-producing bacteria, Bacillus cereus KBR9 isolated from the lateritic forest soil exhibited highest enzyme activity at pH 4.5 and maximum bacterial growth occurred at pH 5.0 (Mondal et al 2001a). Similar results were also achieved to demonstrate biodegradation capacity of tannic acid by Citrobacter freundi isolated from the tannery effl uent (Kumar et al 1999).…”

“…The wellseparated colonies were randomly selected and streaked separately on TSA plates until purity. Tannase-producing bacteria were determined by spotting the pure colonies on selective tannic acid (TA) agar media at 30°C for 72 h (Bradoo et al 1996, Mondal et al 2001a. Briefl y, the composition of TA media was (g · L -1 ): tannic acid 5; K 2 HPO 4 0.5; KH 2 PO 4 0.5; MgSO4, 7H 2 O 0.5; NH 4 Cl 1, CaCl 2 0.01; Agar 20; pH 6.5.…”

Impact of tannic acid on the gastrointestinal microflora

“…Osawa and Sly (16) reported that enterobacteria could degrade tannin Á/protein complex by secreting the extracellular enzyme tannase. Tannase is an inducible enzyme in bacteria, responsible for the breakdown of tannic acid into gallic acid (3,4,5-trihydroxybenzoic acid) and glucose (17,18). These degradative products of tannic acid can enter into the organism and induce their growth by producing energy through the TCA (tricarboxylic acid) cycle (10).…”

Production of Tannase using Aspergillus niger by Submerged Fermentation

“…Tannase is also used in the preparation of instant tea, wine, beer and coffee-flavored soft drinks and also as additive for detannification of food. Many fungi, such as Aspergillii, Penicillii, Fusaria, and Trichoderma [3][4][5][6] as well as yeast like Candida sp., and Saccharomyces cerevisiae [7] have been reported to be tannase producers. On the other hand, few bacteria are known to produce tannase and include certain species of Bacilli, Corynebacterium sp., Lactobacillus sp., and Serratia sp., [8,9].…”