Purification, structural characterization and biotechnological potential of tannase enzyme produced by Enterobacter cloacae strain 41

Govindarajan, Rasiravathanahalli Kaveriyappan; Mathivanan, Krishnamurthy; Rameshkumar, Neelamegam; Shyu, Douglas J. H.; Krishnan, Muthukalingan; Kayalvizhi, Nagarajan

doi:10.1016/j.procbio.2018.10.013

Cited by 23 publications

(11 citation statements)

References 50 publications

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“…Sabu et al (2005) observed 30°C as optimum for tannase production using agricultural wastes in SSF by Aspergillus niger ATCC. However for Enterobacter cloacae strain 41 it was 50°C (Govindarajan et al 2019). Lower enzyme production at higher temperature could be because of microbial denaturation (Muslim et al 2015).…”

Section: Discussionmentioning

confidence: 95%

“…Belur et al (2010a, b) reported tannase synthesis from Serratia caria with maxium tannase at 150 rpm agitation. Govindarajan et al (2019) found the higher tannase yield on 100 rpm from Enterobacter cloacae strain 41 while Kumar et al (2015) found it to be 103.34 rpm. Natarajan and Rajendran (2009) observed optimum tannase at 120 rpm agitation from Lactobacillus plantarum.…”

Section: Discussionmentioning

confidence: 97%

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Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Shakir

Yousaf

Ali

et al. 2021

Preprint

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The current study reports the utilization of agricultural residues of corn (Zea mays) as lower-cost substrate for the production of tannase under solid state fermentation (SSF). Tannase producing bacterial strains were isolated from gut content of freshwater fish, Ctenopharyngodon idella, and highest tannase producer was identified as Bacillus cereus using 16S rDNA sequencing. For enhanced tannase production, B. cereus was investigated using one variable at a time (OVAT) followed by central composite design (CCD) of response surface methodology (RSM). Under OVAT, optimal fermentation conditions and medium composition were achieved with 70% substrate moisture, distilled water (1 ml) as enzyme extraction medium, 30°C incubation temperature, 3.0 pH, 1% inoculum size, 24 h incubation time, 150 rpm agitation, large-sized substrate particles (4 mm), non-centrifugation condition, NaCl salt, 1.5% tannic acid substrate and malt extract as organic nitrogen source for maximal enzyme synthesis. The highest tannase was produced (155.74±1.67 U/ml) with 1.75% tannic acid, 0.75% NaCl and 1.25% malt extract with the application of CCD of RSM. Higher coefficient of regression (R2=0.9665) indicated that second-order polynomial regression model assessed the data excellently. Further, tannase characterization depicted its maximum activity at 5.0 pH, 50°C temperature, 45 min incubation and 0.35% tannic acid.

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 97%

Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Shakir

Yousaf

Ali

et al. 2021

Preprint

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“…Its main products are enzymes produced using agro-industrial waste. Microorganisms grow by joining solid substrates, imitating their habitat, giving a fruitful result [49]. In this process, the substrate and nutrients can be reused, although this type of fermentation does not apply to bacteria because they require a high-water content [30].…”

Section: Production Of Tannases Using Solid-state Fermentationmentioning

confidence: 99%

“…Aspergillus niger [6] Enterococcus faecalis [55] Aspergillus ficuum [56] Achromobacter Corynebacterium spp. and Klebsiella pneumoniae [49] Azotobacter Lactiplantibacillus paraplantarum [57] Aspergillus oryzae [55] Lactiplantibacillus paraplantarum Fusarium Trichoderma [56] Enterobacter cloacae…”

Section: Microorganism Referencementioning

confidence: 99%

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

et al. 2021

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Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.

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“…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].…”

Section: Introductionmentioning

confidence: 99%

Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520

Monteiro¹,

Araújo²,

Barbosa³

et al. 2021

Saccharomyces

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The pitanga (Eugenia uniflora L.) is a native species to Brazil and widely used by Brazilian industry, mainly in food, to juice, ice cream, soft drinks, jellies and liqueurs production. The fruit contains a high concentration of anthocyanins, flavonoids and carotenoids, which make it a promising source of antioxidant compounds. The objective of this work was to produce and purify tannase from Saccharomyces cerevisiae CCMB 520, to apply in the integral pitanga juice and to verify its physical and chemical effects. The tannase was produced under submerged fermentation in bench bioreactor. After the fermentation process the enzyme was partially purified. The partially purified tannase was applied in the integral pitanga juice using Doehlert statistical design. The effect of the enzymatic application was analyzed by means of phenolic compounds contents and antioxidant activity. Physical–chemical analyzes were carried out to investigate the Standard Identity and Quality of the juice. The best results for partial purification were obtained by ultrafiltration. After application, the total phenolics content was 4855 mg Eq. AG/L, and for the antioxidant activity was 952 μMTrolox/L (69.41%). It has been found that it is possible by means of enzymatic treatment to improve the functional quality of the integral pitanga juice.

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Purification, structural characterization and biotechnological potential of tannase enzyme produced by Enterobacter cloacae strain 41

Cited by 23 publications

References 50 publications

Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Corn (Zea Mays) Leaves as Cost-Effective Substrate for Enhanced Tannase Production Under Solid State Fermentation: Optimization and Characterization

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520

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