Abstract
The production of tannase by Aspergillus sp. GM4 under solid-state fermentation (SSF) was investigated using different vegetables leaves such as mango, jamun, coffee and agricultural residues such as coffee husks, rice husks and wheat bran. Among substrates used jamun leaves yielded high tannase production. The Plackett-Burman design was conducted to evaluate the effects of 12 independent variables on the production of tannase under SSF using jamun leaves as substrate. Among these variables, incubation time, potassium nitrate and tannic acid had significant effects on enzyme production. The best incubation time was studied and others variables were optimized using the Central Composite Design. The best conditions for tannase production were: incubation time of 2 days; tannic acid 1.53% (w/w) and potassium nitrate 2.71% (w/w). After the optimization process, the tannase production increased 4.65-fold. Keywords : surface response methodology; enzyme; jamun
Highlights
Otimização das condições de cultivo para produção de tanase por Aspergillus sp. gm4 em fermentação em estado sólido
Few studies use experimental designs to optimize the production of tannase, with the majority of optimization experiments evaluating the effect of each variable separately (KAR; BANERJEE, 2000; SABU et al, 2005; MANJIT et al, 2008; RODRIGUES et al, 2008)
Different agricultural residues and leaves of different vegetables were studied for production of tannase by Aspergillus sp
Summary
Otimização das condições de cultivo para produção de tanase por Aspergillus sp. gm4 em fermentação em estado sólido. The main parameters that influence the production of tannase are tannic acid concentration, humidity, type of substrate used, temperature, pH, incubation time and addition of different sources of carbon and nitrogen (LEKHA; LONSANE, 1997).
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