Effect of fermentation system on the production and properties of tannase of Aspergillus niger van Tieghem MTCC 2425

The Journal of General and Applied Microbiology

Nisha K. Rana²  Tej K. Bhat¹ 

[1] Regional Station, Indian Veterinary Research Institute;Department of Chemistry & Biochemistry, College of Basic Sciences

关键词: Aspergillus niger;    fermentation process;    production;    properties;    tannase;   

DOI  :  10.2323/jgam.51.203

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 摘 要 】

The tannase-producing efficiency of liquid-surface fermentation (LSF) and solid-state fermentation (SSF) vis-à-vis submerged fermentation (SmF) was investigated in a strain of Aspergillus niger, besides finding out if there was a change in the activity pattern of tannase in these fermentation processes. The studies on the physicochemical properties were confined to intracellular tannase as only this form of enzyme was produced by A. niger in all three fermentation processes. In LSF and SmF, the maximum production of tannase was observed by 120 h, whereas in SSF its activity peaked at 96 h of growth. SSF had the maximum efficiency of enzyme production. Tannase produced by the SmF, LSF and SSF processes had similar properties except that the one produced during SSF had a broader pH stability of 4.5–6.5 and thermostability of 20°–60°C.

【 授权许可】

Unknown