Production of tannase from wood-degrading fungus using as substrate plant residues: purification and characterization

Abstract

In the present study Lenzites elegans, Schizophyllum commune, Ganoderma applanatum and Pycnoporus sanguineus (wood-degrading fungi) were assayed for their tannase producing potential in culture media containing plant residues or/and tannic acid as carbon source. Aspergillus niger was used as positive control for tannase production. We also carried out the isolation, purification and characterization of the enzyme from the fungi selected as the major productor. The highest fungal growth was observed in A. niger and L. elegans in the media containing tannic acid ? glucose ? plant residues (Fabiana densa). A. niger and L. elegans reached the highest extracellular tannase production in a medium containing tannic acid ? F. densa and in a medium supplemented with glucose ? tannic acid ? F. densa. The produced enzyme by L. elegans was purified by DEAE-Sepharose. Km value was 5.5 mM and relative molecular mass was about 163,000. Tannase was stable at a pH range 3.0-6.0 and its optimum pH was 5.5. The enzyme showed an optimum temperature of 60°C and was stable between 40 and 60°C. This paper is the first communication of tannase production by wood-degrading fungi. Fermentation technology to produce tannase using plant residues and xylophagous fungi could be very important in order to take advantage of plant industrial waste.

Tannase production by Aspergillus spp. UCP1284 using cashew bagasse under solid state fermentation

“…In our study, the presence of halo was observed using 0.5% (w/v) of tannic acid. This value is similar to others published by literature (Purohit et al, 2006;Murugan, 2007;Ordoñez et al, 2011).…”

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

“…Tannase activity was determined according to Ordoñez et al . (). Briefly, activity was assessed using 100 μL of CE and 100 μL of the tannic acid solution (0.3 m m ) in sodium phosphate buffer (10 m m , pH 5.5); the mixture was incubated at 30 °C for 30 min, followed by the addition of 300 μL of methanolic rhodanine (0.667% w/v) and 100 μL of KOH (500 m m ).…”

Biotransformation of tea catechins using Aspergillus niger tannase prepared by solid state fermentation on tea byproduct

“…Previous studies showed that tea catechins were the major antioxidant compounds and were easy to bind with proteins and other macromolecules to form tea-cream (Kostinek et al, 2007;Ordoñez, Colombo, Alberto, & Isla, , 2011), which could form a haze or muddy appearance in ready-to-drink tea products. Tannase Fig.…”