VIII. Location of Tannase IX. Purification of Tannase X. Properties of Tannase A. pH Optimum and Stability B. Temperature Optimum and Stability C. Molecular Mass D. Enzyme Inhibition E. Kng of Tannase F. Carbohydrate Content XI. Isozymes of Tannase XI. Mode of Action of Tannase XIII. Immobilization of Tannase XIV. Applications of Tannase A. Instant Tea B. Beer Chillproofing C. Wine Making D. Pr...

One variable at a time procedure was used to evaluate the effect of qualitative variables on the production of tannase from Aspergillus niger Van Tieghem. These variables including: fermentation technique, agitation condition, tannins source, adding carbohydrates incorporation with tannic acid, nitrogen source type and divalent cations. Submerged fermentation under intermittent shaking gave the...

The aim of this work was to utilize Red gram husk as a substrate for tannase production and optimize the Temperature and incubation period of tannase production in solid state fermentation. The maximum production of tannase was found to be 43 U/g/min at 35°C, incubated for 96 h. The tannin content in the substrate was decreased during incubation period. The tannase prepared from Aspergillus nig...

Gallic acid production in a batch bioreactor was evaluated using as catalytic material the mouldy polyurethane solids (MPS) obtained from a solid-state fermentation (SSF) bioprocess carried out for tannase production by Aspergillus niger GH1 on polyurethane foam powder (PUF) with 5 % (v/w) of tannic acid as inducer. Fungal biomass, tannic acid consumption and tannase production were kinetically...

A novel colorimetric method to quantify tannase activity of viable tannase-producing bacterial strains was developed through application of a visual reading method that was to detect the activity qualitatively. The novel method was sensitive enough to quantify the marginal tannase activity of strains that could not be otherwise measured by conventional spectrophotometric or colorimetric methods.

BACKGROUND AND PURPOSE Microbial tannase (tannin acyl hydrolase, EC 3.1.1.20), a hydrolysable tannin-degrading enzyme, has gained importance in various industrial processes, and is used extensively in the manufacture of instant tea, beer, wine, and gallic acid. Tannase is an inducible enzyme, and hydrolysable tannin, especially tannic acid, is the sole inducer. This study is of the effect of va...

A biochemical characterization of the tannase from a Paecilomyces variotii strain isolated in São Paulo, Brazil was carried out. Paecilomyces variotii is a strain obtained from the screening of five hundred fungi that were tested for their production of tannase. The enzyme produced was partially purified using ammonium sulfate precipitation followed by ion exchange chromatography, diethylaminoe...

The esterase and depsidase activities of tannase have been examined by kinetic methods. Although the esterase/depsidase ratio of tannase may be varied by cultural methods and isolation procedures, evidence has been obtained to show that tannase, esterase and depsidase are enzymes with low specificities capable of hydrolysing both esters and depsides of gallic acid.

Tannin acyl hydrolase commonly known as tannase is an industrially important enzyme having a wide range of applications, so there is always a scope for novel tannase with better characteristics. A newly isolated tannase-yielding fungal strain identified as Penicillium atramentosum KM was used for tannase production under solid-state fermentation (SSF) using different agro residues like amla (Ph...

Gallic acid esters could be synthesized biologically by tannase in organic media, among which is propyl gallate, an antioxidant widely used as a food additive. Efficient intracellular expression of Aspergillus oryzae tannase was achieved in Pichia pastoris under the control of the AOX1 promoter, and the productivity of recombinant tannase was 960 U/L or 64 U/g dry mass. The recombinant P. pasto...