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

Lekha, P. K. and Lonsane, B. K. (1994) Comparative titres, location and properties of tannin acyl hydrolase produced by Aspergillus niger PKL 104 in solid-state, liquid surface and submerged fermentations. Process Biochemistry, 29 (6). 497-503, 34 ref..

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Abstract

Tannin acyl hydrolase (EC 3.1.1.20; tannase) is widely used in the food industry. Effects of 3 different fermentation procedures on enzyme titres, cellular location, and properties of tannase from Aspergillus niger were examined. Titres of extracellular tannase produced by A. niger PKL 104 in solid-state fermentation (SSF) were 2.5 and 4.8x higher than those in the same medium in submerged (SmF) and liquid surface (LSF) fermentations, respectively, and required only half the fermentation time. Enzyme produced by SSF was completely extracellular; tannase was intracellular during the initial 48 h incubation in SmF and LSF, but 83 and 51%, respectively, of total enzyme titres were excreted after 144 h. Extracellular tannase from SSF showed good stability at higher temp. and pH values. Results suggest that SSF has the greatest potential for economic production of tannase. [From En summ.]

Item Type:	Article
Uncontrolled Keywords:	ASPERGILLUS-; ENZYMES-; ESTERASES-; FERMENTATION-; FUNGI-; NIGER-; TANNASES-
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Jun 2011 05:45
Last Modified:	28 Dec 2011 09:44
URI:	http://ir.cftri.res.in/id/eprint/3572

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