Tannase production by Penicillium atramentosum KM under SSF and its applications in wine clarification and tea cream solubilization

Selwal, Manjit K.; Yadav, Anita; Selwal, Krishan K.; Aggarwal, Neeraj; Gupta, Ranjan; Gautam, Sanjeev K.

doi:10.1590/s1517-83822011000100047

Cited by 38 publications

(13 citation statements)

References 26 publications

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“…20.6 U/ml tannase by A. tamarii. Selwal et al (2011) also reported maximal tannase production of 170. 7 U/g dry solid and 165.5 U/g dry solid by P. atramentosum KM under solid state fermentation using jamun and keekar leaves, respectively.…”

Section: Effects Of Additivesmentioning

confidence: 93%

High-level tannase production by Penicillium atramentosum KM using agro residues under submerged fermentation

Selwal

2011

Ann Microbiol

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A tannase-yielding fungal strain identified as Penicillium atramentosum KM was isolated from tannery effluent collected from a small-scale tannery. The fungal strain produced extracellular tannase under submerged fermentation (SmF) using amla (Phyllanthus emblica), ber (Zyzyphus mauritiana), jamoa (Eugenia cuspidate), jamun (Syzygium cumini) and keekar (Acacia nilotica) powdered leaves. Among the different substrates, amla and keekar leaves resulted in maximal extracellular production of tannase. Various process parameters were studied to optimize the extracellular yield of tannase under SmF. Maximum yield of tannase i.e., 32.8 and 34.7 U/ml was obtained with amla leaves (2% w/v) and keekar leaves (3% w/v), respectively, in selective mineral salt and production media, inoculated with 3 x 10 6 spores/ml cell suspension by incubating at 30°C for 72 h. The production of enzyme was induced strongly by the presence of maltose (0.2% w/v) as carbon source. Crude enzyme was optimally active at pH 5.5 and pH 7.5 using amla and keekar leaves, respectively. The fungal strain produced yields of tannase about twice as high as the highest reported yield of tannase. Our findings suggest that agro residues in the form of amla and keekar leaves can be one of the best and most cost effective alternatives to the costly pure tannic acid for industrial production of microbial tannase. The novelty in the present investigation is that is that P. atramentosum KM is the first fungal isolate found to produce tannase at high pH (i.e. 7.5) using keekar leaves.

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Section: Effects Of Additivesmentioning

confidence: 93%

High-level tannase production by Penicillium atramentosum KM using agro residues under submerged fermentation

Selwal

2011

Ann Microbiol

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“…It is also used to treat tannin polluting industrial effluents and agricultural wastes [22,32]. Tannase is recently used in haze removing of tea beverages [33], tea cream solubilization [28] and as a biomarker for colon cancer [23]. In addition tannase plays important role in the production of antibacterial drugs (trimethoprim), propyl gallate and as photosensitive resin in semiconductor production [9,10,14].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Tannase Protein Sequences of Bacteria and Fungi: An In Silico Study

et al. 2012

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“…Selwal et al (2011) used different leaves as substrates, such as amla (Phyllanthus emblica), ber (Ziziphus mauritiana), jamun (Syzygium cumini), Jamoa (Eugenia cuspidate), and keekar (Acacia nilotica) in SSF. In this study, the authors obtained a maximum activity of 170.75 and 165.56 U/gds in jamun and keekar, respectively, after 96 h at 28°C.…”

Section: Discussionmentioning

confidence: 99%

Juice clarification with tannases from Aspergillus carneus URM5577 produced by solid-state fermentation using Terminalia catappa L. leaves

Silva¹,

Cruz²,

Fonseca³

et al. 2017

Afr. J. Biotechnol.

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Tannase is an inducible extracellular enzyme produced by filamentous fungi, yeasts, and bacteria by solid-state fermentation (SSF) or submerged fermentation (SmF). Among the filamentous fungi, Aspergillus and Penicillium are recognized as the most efficient producers of tannase. The aims of this study were to evaluate the production of tannase under SSF by isolation from Aspergillus and Penicillium preserved in the Collection of Cultures Micoteca -URM (WDCM604); select the best enzyme producer, and use the crude extract to clarify mangaba and tamarind juices. The optimal conditions were determined by using the Placket-Burman Planning (PB) and response surface methodology (RSM). All tested crops produced activity between 2088.19 and 238.93 U/gds, and Aspergillus carneus URM5577 was the best producer. Through MSR, the best parameters for producing tannase were found to be 70 h of cultivation at pH 6.0, 7% tannic acid at 28°C and, as the response variable, 5449.31 activity U/gds. The optimum purification conditions were the molecular weight of PEG 8000 (g/mol), concentration of PEG 15% (w/w), 25% citrate (w/w), and pH 8.0. Its application in mangaba juice reduced the tannin content by 49.66% after 90 min and in tamarind by 51.82% at 120 min incubation at 37°C.

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Tannase production by Penicillium atramentosum KM under SSF and its applications in wine clarification and tea cream solubilization

Cited by 38 publications

References 26 publications

High-level tannase production by Penicillium atramentosum KM using agro residues under submerged fermentation

High-level tannase production by Penicillium atramentosum KM using agro residues under submerged fermentation

Characterization of Tannase Protein Sequences of Bacteria and Fungi: An In Silico Study

Juice clarification with tannases from Aspergillus carneus URM5577 produced by solid-state fermentation using Terminalia catappa L. leaves

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