Strain improvement for tannase production from co-culture of Aspergillus foetidus and Rhizopus oryzae

Purohit, Jogeswar S.; Dutta, Jayati Ray; Nanda, Ranjan Kumar; Banerjee, Rintu

doi:10.1016/j.biortech.2005.04.031

Cited by 51 publications

(27 citation statements)

References 13 publications

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“…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).…”

Section: Resultssupporting

confidence: 82%

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

Liu¹,

Moreira²,

Campos-Takaki³

et al. 2016

Afr. J. Microbiol. Res.

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Production of tannase by Aspergillus species UCP1284 was studied using solid state fermentation and cashew bagasse as substrate. Amount of 35 strains of fungi species isolated from soil of Caatinga were used for qualitative selection of strains with potential for production of tannase. Through the selected fungi, a complex study was achieved about the influence of the variables: substrate amount, initial moisture content and tannic acid concentration on the production of tannase by solid state fermentation, using a factorial design (2 3 ). The maximum activity was 12.26 U/g of dry substrate obtained at the time of 48 hours using 10.0 g of substrate with initial moisture content of 40% and using 2.0% of tannic acid. This first design for enzyme production demonstrated the influence of the studied parameters, mainly, substrate amount on the enzyme yield, and its relevance in the process for the subsequent optimization protocol.

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Section: Resultssupporting

confidence: 82%

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

Liu¹,

Moreira²,

Campos-Takaki³

et al. 2016

Afr. J. Microbiol. Res.

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show abstract

“…The mechanisms by which bacteria can overcome inhibition include tannin modifi cation/degradation, dissociation of tannin-substrate complexes, tannin inactivation by high-affi nity binders, and membrane modifi cation/repair and metal ion sequestration 15 , while fungi over come tannin inhibition mainly by the production of tannases 16 . Though there is less evidence regarding the bacterial utilization of tannins, few studies conducted with Azotobacter revealed that this genus could utilize tannins as a sole C source and it was more resistant to tannins 17 .…”

Section: Resultsmentioning

confidence: 99%

Inhibitory activity of pine needle tannin extracts on some agriculturally resourceful microbes

2007

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Crude extracts of water and solvent extractable tannin fractions from pine needles were found to contain tannin concentrations of 10.15% and 13.15% tannic acid equivalents respectively. Thin Layer Chromatography revealed the presence of four distinct phenolic compounds, amongst which two were tannic acid like compounds. Both the extracts were found to be inhibitory to several microbes of agricultural importance. Amongst the bacterial strains studied, Azotobacter sp (VL-A2) was able to tolerate upto 1000 ppm of crude tannin concentration without any growth inhibition. While growth of Rhizobium (VL -R1) and Bacillus halodurans (MTCC 7181) was inhibited by crude tannin concentrations of 50 and 100 ppm respectively of both water and solvent extracted tannins. Among the fungal genera, Pleurotus djamor was found to tolerate up to 10000 ppm of crude tannins, while Trichoderma virescens (MTCC 6321) and T. reesii could tolerate up to 3000 ppm of both water extractable and acetone extractable crude tannins without any growth inhibition.

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“…It is more stable than tannase from plants or animals and is favoured as microorganisms are fast growing and more diverse [2]. It has several important applications in production of food, feed and beverages (instant and cold-water-soluble tea, beer, wine, coffee-flavoured soft drinks) and as a clarifying and stabilising agent in juice [3].…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterisation of a Newly Isolated Stable Long-Life Tannase produced by F. subglutinans (Wollenweber and Reinking) Nelson et al.

Hamdy

2008

J Pharm Innov

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A stable long-life tannase was synthesised by Fusarium subglutinans and the fermentation processing parameters were optimised. Maximum enzyme production (9.38 U/ml) was recorded after 96 h of incubation at 35°C, initial pH 5, in submerged culture (200 rpm) utilising 2% (w/v) tannic acid as a sole carbon source. The tannase produced was purified to electrophoretic homogeneity through two-step column chromatography and the purified form remained stable in a pH range of 6-8. Its midpoint of thermal inactivation (T m ) was recorded at 70°C after 60 min of exposure. Maximum tannase activity was enabled at pH 6 and 40°C. Ca 2+ , K + , Mg 2+ and Mn + showed a stimulatory effect while Ba 2+ , Co 2+ , Cu 2+ , Fe 3+ and Zn + showed a competitive inhibitory effect on enzyme activity. Values of K m , V max , K cat and the molecular mass of the purified enzyme were 0.116 μM ml −1 min −1 , 3.57 mM, 1.16 μM ml −1 min −1 and 150 kDa, respectively. The participation of the SH group and carbohydrates in the enzyme structure was also suggested by the results. The stability of the purified and partially purified enzyme at −15°C extended to 13 months.

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Strain improvement for tannase production from co-culture of Aspergillus foetidus and Rhizopus oryzae

Cited by 51 publications

References 13 publications

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

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

Inhibitory activity of pine needle tannin extracts on some agriculturally resourceful microbes

Purification and Characterisation of a Newly Isolated Stable Long-Life Tannase produced by F. subglutinans (Wollenweber and Reinking) Nelson et al.

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