Implementation of Different Fermentation Techniques For Induction of Tannase and Gallic Acid Using Agro-residues Substrates

Document Type : Original Article

Authors

1 Department of Agricultural Microbiology, Faculty of Agriculture, Beni-Suef University Beni-Suef, Egypt

2 Agricultrual Microbiology Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

Abstract

Tannase is an inducible enzyme which hydrolysate tannin to gallic acid and used to in many industries such as food and pharmaceutical. This enzyme has scooped more attention in recent times. A maximum production of tannase (ranged from 0.30 to 0.93 enzyme index and from1.05 to 1.87 U/mg specific tannase activity (STA)) and gallic acid (from 0.07 to 0.76 mg/ml gallic acid concentration (GAC)) was achieved by 8 fungal strains out of 24 fungal and yeast strains belonged to genera; Aspergillus, Rhizopus, Trichoderma, Fusarium, Penicillium, Candida and Saccharomyces. The selected fungi were grown on tannin-rich substrates (eucalyptus leaves, pomegranate peel, banana peel, guava leaves and wheat bran) and by-products (corn steep liquor (CSL) and soybean extract) as sole carbon and nitrogen sources for tannase and GA production at 28°C for 6 days under liquid-surface (LSF), submerged (SmF) and solid-state (SSF) fermentation. Results indicated that A. niger A8 and T. viride with 10% (v/v) of inoculum size gave a high STA (from 8.08 to 10.95 U/mg) and GAC (from 2.62 to 4.00 mg/ml) on pomegranate and banana peels supplemented with CSL after 4 days incubation at 28°C under SSF compared to SmF and LSF. STA (ranged from 10.68 to 12.93 U/mg) and GAC (ranged from 3.56 to 4.16 mg/ml) were increased when inoculated the medium with both A. niger A8+T. viride (with 5:5% v/v of inoculum size) more than when inoculated with each of them separately.

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