Comparative titres, location and properties of tannin acyl hydrolase produced by Aspergillus niger PKL 104 in solid-state, liquid surface an submerged fermentations

Abstract

Titres of extracellular tannase produced by Aspergillus niger PKL 104 in solid-state fermentation were 2·5 and 4·8 times higher and required only about half of the fermentation time when compared to those in the same medium in submerged and liquid surface fermentations, respectively. The enzyme produced by solid-state fermentation was completely extracellular. In contrast, tannase was intracellular during the initial 48 h incubation in the other two types of fermentation but was subsequently excreted to an extent of 83% and 51% of the total enzyme titres at 144 h in submerged and liquid surface fermentations, respectively. Extracellular tannase from solid-state fermentation showed good stability at higher temperature and pH values. Collectively, the data reveal the potential of the solid-state fermentation process for the economic production of tannase.