A New Native Source of Tannase Producer, Penicillium sp. EZ-ZH190: Characterization of the Enzyme
نویسندگان
چکیده
منابع مشابه
a new native source of tannase producer, penicillium sp. ez-zh190: characterization of the enzyme
background: tannase can be obtained from the various sources for example tannin rich plants; however microbial sources are preferred for industrial production. in microbial sources, the aspergillus and penicillium genus and lactic acid bacteria mostly produce tannase. however, it has been identified that this enzyme is produced by many fungi and bacteria, but researches are continuing to find n...
متن کاملstatistical optimization of tannase production by penicillium sp. ez-zh390 in submerged fermentation
tannase has several important applications in food, feed, chemical and pharmaceutical industries. in the present study, production of tannase by mutant strain, penicillium sp. ez-zh390, was optimized in submerged fermentation utilizing two statistical approaches. at first step, a one factor at a time design was employed to screen the preferable nutriments (carbon and nitrogen sources of the med...
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since esp received universal attention to smooth the path for academic studies and productions, a great deal of research and studies have been directed towards this area. swales’ (1990) model of ra introduction move analysis has served a pioneering role of guiding many relevant studies and has proven to be productive in terms of helpful guidelines that are the outcome of voluminous productions ...
15 صفحه اولExtraction, Partial Purification and Characterization of Tannase Enzyme from Mucor sp
Introduction 1.1.20) catalyze the hydrolysis of ester and depside bonds in tannic acid [1], the reaction end products is glucose and gallic acid [2,3]. The enzyme is utilized in a number of industrial applications, is extensively used in wine, beer, coffee flavored soft drinks [4] and also including the manufacture of instant tea [5]. In addition gallic acid, finds use in the dye making, and le...
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ژورنال
عنوان ژورنال: Iranian Journal of Biotechnology
سال: 2013
ISSN: 1728-3043,2322-2921
DOI: 10.5812/ijb.11848