Optimized production of tannase and gallic acid from fruit seeds by solid state fermentation

Purpose: To investigate the possibility for gallic acid production from different tannin-rich fruit seeds using Aspergillus oryzae via solid-state fermentation.
 Methods: Fruit of apple, guava, tamarind, black plum and watermelon were analyzed to estimate synthesis an enzyme tannase its product acid. Various physicochemical parameters optimized increase yield. Gallic was extracted by Soxhlet apparatus identified Fourier-transform infrared spectroscopy (FTIR). It quantitatively determined high performance liquid chromatography (HPLC).
 Results: Amongst various substrates tested, gave highest activity 34.40 U/g 16.66 mg/g under conditions, i.e., 1:3 substrate: moisture ratio, 30 °C, 96 h incubation period pH 5.5. Addition carbon source had a negative effect on while ammonium sulphate (0.2 %) as nitrogen increased yield both products. The produced 98.5 % pure, compared standard.
 Conclusion: Production fermentation conditions has been in vitro. can be utilized commercial scale economically viable