Production, Characterization of Tannase fromPenicillium montanenseURM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (Vitis viniferaL.)

Abstract

Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the genera Aspergillus and Penicillium are excellent producers of this enzyme. The search for fungi that produce high levels of tannase as well as new substrates for the enzyme production by the SSF is required. The objectives of this study were to evaluate the production of tannase by Aspergillus and Penicillium species through SSF using leaves and agroindustrial waste barbados cherry and mangaba fruit as substrate, select the best producer, optimize production, characterize the crude enzyme extract, and apply it the clarification of grape juice. Selecting the best producer was performed by planning Placket-Burman and RSM. P. montanense showed highest activity with 41.64 U/mL after 72 h of fermentation residue using barbados cherry, with 3.5% tannic acid and 70% moisture. The enzyme showed the highest activity at pH 9.0 and 50°C. The tannase of P. montanense was stable over a wide pH range and temperature and, when applied to grape juice, showed higher efficiency by reducing 46% of the tannin content after incubation 120 m.

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

“…Those concentrations might vary, according to the micro-organism and substrate used for fermentation. Moreover, regarding enzyme industrial production, the ideal micro-organism is one that shows maximum production after a short period of time because this feature can lower production costs (Lima et al, 2014).…”

Promising substrates to increase the production of tannase under solid state fermentation (SSF) by Penicillium spp.

“…A similar survey was conducted Solid state fermentation for the production of enzymes offers advantages over the conventional method of submerged fermentation (Pinto et al, 2005a;Cruz et al, 2013b). The means of production is simple: Agroindustrial by-products can be used, among the most common of which are grape skins, cashew fruit residue, coffee bean residue and bran of wheat, rice and oats, together with tannic acid (Lima et al, 2014). However, some fruits rich in tannins and grown in Brazil, have not yet been studied for the production of tannase, among them hog-plum (Spondias lutea L.) and mango (Mangifera indica L.).…”

“…In this context, SSF presents itself as an excellent alternative for tannase production by fungi (Lima et al, 2014).…”

“…Solid state fermentation is a process in which a microorganism grows in solid of damp substrates, usually vegetable waste, in the absence of free water (Pandey, 2003;Lima et al, 2014;Madeira Jr. et al, 2012). Agribusiness and food industries produce large amounts of waste, both liquid and solid.…”

Implementation of Different Fermentation Techniques for Induction of Tannase and Gallic Acid Using Agro-residues Substrates

“…Aspergillus niger, A. japonicus, A. tubingensis, A. carbonarius, A. tamarii, A. ochraceus, A. foetidus (da Costa et al, 2013;Valera et al, 2015 andNandi &Chatterjee, 2016), Penicillium funiculosum, P. oxalicum, P. corylophilum, P. citrinum and P. montanense (da Costa et al, 2013 andLima et al, 2014). Both genera of Aspergillus and Penicillium are commonly used for tannase production than other microorganisms (Belur & Mugeraya, 2011) The production process involving different methods containing liquid-surface (LSF), submerged (SmF), and solid-state fermentation (SSF) (Yadav et al, 2008).…”