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The Optimization of Aspergillus ***4 Tannase Production under Submerged Fermentation

Advances in Microbiology 2014年第3期4卷 143-150页

作者： Alessandra Goncalves de Melo rayssa cristina faria pedroso Luis Henrique Souza Guimaraes José Guilherme Lembi Ferreira Alves Eustáquio Souza Dias Mário Lúcio Vilela de Resende Patrícia Gomes Cardoso Department of Biology Sector of MicrobiologyFederal University of LavrasLavrasBrazil Department of Biology University of Sao PauloRibeirao PretoBrazil Department of Food Science Federal University of LavrasLavrasBrazil Department of Phytopathology Federal University of LavrasLavrasBrazil

Tannase is a hydrolytic enzyme that is involved in the biodegradation of tannins and it has biotechnological potential in the pharmaceutical, chemical, food and beverage industries. Microorganisms, especially filamentous fungi, are important tannase producers. The aims of this work were to find a potential tannase producer and to improve the cultivation conditions. Three Aspergillus species (A. japonicus 246A, A. tamarii 3 and Aspergillus sp. GM4) were investigated in different culture media (Adams, Czapeck, Khanna, M5 and Vogel) and inducers (1% and 2% tannic acid;1% green tea;1% methyl gallate;1% gallic acid). Aspergillus sp. GM4 and Adams medium were selected. The tannase production by Aspergillus sp. GM4 in Adams medium was induced in the presence of 2% (w/v) tannic acid and gallic acid as carbon sources, while green tea was not able to induce tannase production. The Plackett-Burman screening design was performed with the variables MgSO4, KH2PO4, yeast extract, tannic acid, agitation rate and salt solution. The variables MgSO4 and agitation rate were selected for the optimization of tannase production using a Central Composite Rotatable Design. Under optimized conditions, a 2.66-fold increase in the enzyme production was observed with small modifications in the medium composition.

关键词： Aspergillus sp. Response Surface Methodology Submerged Fermentation Tannase Tannic Acid

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