Abstract
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. Key words: Tannase, agroforestry waste, Aspergillus, Penicillium.
Highlights
Fungi are organisms responsible for manufacturing various highly important products, such as food, beverages, organic acids, drugs etc
The aims of this study were to evaluate the production of tannase under solid-state fermentation (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
Two species have excelled in the production of the enzyme, A. aureolus URM 7034 and A. carneus URM 5577, these being selected to optimize the production of tannase
Summary
Fungi are organisms responsible for manufacturing various highly important products, such as food, beverages, organic acids, drugs etc. Among the fungi commonly preserved in culture collections are those belonging to the genera Aspergillus and Penicillium (Bon et al, 2008). Tannins occur in a wide variety of vegetables and can be found in every part of the plant. They represent the fourth most abundant constituent of plants after cellulose, hemicellulose, and lignin - compounds that are degraded by the action of tannase (Yadav et al, 2008). Tannin acyl hydrolase (TAH) (EC 3.1.1.20), or tannase, is an inducible.
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