Production, characterization of tannase from Penicillium montanense URM 6286 under SSF using agroindustrial wastes, and application in the clarification of grape juice (Vitis vinifera L.).

Juliana Silva de Lima,Erika Valente de Medeiros,Keila Aparecida Moreira,Cristina Maria de Souza Motta,Marília de Holanda Cavalcanti Maciel,Roberta Cruz,Julyanna Cordoville Fonseca

doi:10.1155/2014/182025

Juliana Silva de Lima, Erika Valente de Medeiros + Show 5 more

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https://doi.org/10.1155/2014/182025

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Abstract

Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the genera Aspergillus and Penicillium are excellent producers of this enzyme. The search for fungi that produce high levels of tannase as well as new substrates for the enzyme production by the SSF is required. The objectives of this study were to evaluate the production of tannase by Aspergillus and Penicillium species through SSF using leaves and agroindustrial waste barbados cherry and mangaba fruit as substrate, select the best producer, optimize production, characterize the crude enzyme extract, and apply it the clarification of grape juice. Selecting the best producer was performed by planning Placket-Burman and RSM. P. montanense showed highest activity with 41.64 U/mL after 72 h of fermentation residue using barbados cherry, with 3.5% tannic acid and 70% moisture. The enzyme showed the highest activity at pH 9.0 and 50°C. The tannase of P. montanense was stable over a wide pH range and temperature and, when applied to grape juice, showed higher efficiency by reducing 46% of the tannin content after incubation 120 m.

Highlights

Tannins are plant constituents, reported as the fourth most abundant group of compounds of these organisms, surpassed only by cellulose, hemicellulose and lignin
Have many applications especially in the beverage industry as beer and wine and instant teas and coffees, as well as in the production of gallic acid and clarification of fruit juice rich in tannins, aiming to reduce the astringency of such products [5]. Such enzymes are naturally produced by ruminant animals, plants, and microorganisms such as filamentous fungi belonging to the genera Aspergillus and Penicillium
The highest level of tannins was observed in agroindustrial waste barbados cherry (14.00 mg/g), followed by leaves mangaba fruit (13.11 mg/g), residue mangaba fruit (10.37 mg/g), and leaves of barbados cherry (6.75 mg/g)

Summary

Introduction

Tannins are plant constituents, reported as the fourth most abundant group of compounds of these organisms, surpassed only by cellulose, hemicellulose and lignin. Have many applications especially in the beverage industry as beer and wine and instant teas and coffees, as well as in the production of gallic acid and clarification of fruit juice rich in tannins, aiming to reduce the astringency of such products [5]. Such enzymes are naturally produced by ruminant animals, plants, and microorganisms such as filamentous fungi belonging to the genera Aspergillus and Penicillium. The genus Aspergillus is considered as the best producer, followed by Penicillium, both standing out as great decomposers of tannins [6]

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