Consulta: subjectFacets:"Tannase"
Registros recuperados: 14
Data/hora: 10/06/2024 17:39:51

Characterization of a thermostable extracellular tannase produced under submerged fermentation by Aspergillus ochraceus
Provedor de dados: 69
Autores: Gonçalves,Heloísa Bressan; Riul,Alana Jacomini; Quiapim,Andréa Carla; Jorge,João Atílio; Guimarães,Luis Henrique Souza.
Background: Tannases are enzymes that may be used in different industrial sectors as, for example, food and pharmaceutical. They are obtained mainly from microorganisms, as filamentous fungi. However, the diversity of fungi stays poorly explored for tannase production. In this article, Aspergillus ochraceus is presented as a new source of tannase with interesting features for biotechnological applications. Results: Extracellular tannase production was induced when the fungus was cultured in Khanna medium with tannic acid as carbon source. The extracellular tannase was purified 9-fold with 2% recovery and a single band corresponding to 85 kDa was observed in SDS-PAGE. The native apparent molecular mass was estimated as 112 kDa. Optima of temperature and pH...
Tipo: Journal article
Palavras-chave: Aspergillus ochraceus; Gallic acid; Tannase; Tannic acid; Tannin acyl hydrolase.
Ano: 2012
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000500004

Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
Provedor de dados: 69
Autores: Battestin,Vania; Macedo,Gabriela A.
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, diethylaminoethyl (DEAE)-Sepharose. Effects of temperature and pH on the activity of crude tannase crude and purified tannase was studied. Km was found to be 0.61 µmol and Vmax = 0.55 U/mL. Temperature of 40 to 65ºC and pH 4.5 to 6.5 were optimum for tannase activity and stability; it could find potential use in the food-processing industry. The effects of different inhibitors,...
Tipo: Journal article
Palavras-chave: Characterization enzyme fermentation fungi Paecilomyces variotii; Tannase.
Ano: 2007
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582007000200003

Characterization of a multi-tolerant tannin acyl hydrolase II from Aspergillus carbonarius produced under solid-state fermentation
Provedor de dados: 69
Autores: Valera,Larissa Serrani; Jorge,João Atílio; Guimarães,Luis Henrique Souza.
Background Tannases are enzymes with biotechnological potential produced mainly by microorganisms as filamentous fungi. In this context, the production and characterization of a multi-tolerant tannase from Aspergillus carbonarius is described. Results The filamentous fungus A. carbonarius produced high levels of tannase when cultivated under solid-state fermentation using green tea leaves as substrate/carbon source and tap water at a 1:1 ratio as the moisture agent for 72 h at 30°C. Two tannase activity peaks were obtained during the purification step using DEAE-Cellulose. The second peak (peak II) was purified 11-fold with 14% recovery from a Sepharose CL-6B chromatographic column. The tannase from peak II (tannase II) was characterized as a heterodimeric...
Tipo: Journal article
Palavras-chave: Aspergillus; Microbial enzymes; Solid-state fermentation; Tannase; Tannic acid.
Ano: 2015
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000600013

Effect of Tannase (Aspergillus ficcum) on physicochemical properties of clarified Jamun juice
Provedor de dados: 111
Autores: Ghosh, Payel; Swaraj, Nikhil; Pradhan, Rama Chandra.
Indian black berry known as Jamun is a minor fruit which contains high amount of tannin. Extraction and clarification of juice is quite difficult due to its pulp nature. Tannase a membrane bound enzyme is added to clarify the Jamun juice which helps to obtain high yield. The target area of the work is to build up the procedure for streamlining of process factor to obtain Jamun juice utilizing Tannase (strain: Aspergillus ficcum). Physicochemical parameters (clarity, colour change, polyphenol, turbidity, protein, TSS and yield) are analyzed at a temperature range between (30 – 50oC), with (0.01 – 0.1 % w/v) concentration and time orbit of (40-120 min). Significant differences in the response characteristics were measured using coefficient of determination...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Jamun (Indian black berry); Enzymatic extraction; Tannase; Aspergillus ficcum; Box-Behnken design; Optimization.
Ano: 2021
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6307

A comparison of methods to determine tannin acyl hydrolase activity
Provedor de dados: 52
Autores: Aguilar,Cristóbal; Christopher,Augur; Viniegra-González,Gustavo; Favela,Ernesto.
Six methods to determine the activity of tannase produced by Aspergillus niger Aa-20 on polyurethane foam by solid state fermentation, which included two titrimetric techniques, three spectrophotometric methods and one HPLC assay were tested and compared. All methods assayed enabled the measurement of extracellular tannase activity. However, only five were useful to evaluate intracellular tannase activity. Studies on the effect of pH on tannase extraction demonstrated that tannase activity was considerably under-estimated when its extraction was carried out at pH values below 5.5 and above 6.0. Results showed that the HPLC technique and the modified Bajpai and Patil methods presented several advantages in comparison to the other methods tested.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tannin acyl hydrolase; Assay; Polyurethane foam; Solid state fermentation; Tannase.
Ano: 1999
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300014

Production of tannase by Aspergillus tamarii in submerged cultures
Provedor de dados: 52
Autores: Costa,Andréa M.; Ribeiro,Wanessa X.; Kato,Elaine; Monteiro,Antonio Roberto G.; Peralta,Rosane Marina.
The production of tannase by Aspergillus tamarii was studied in submerged cultures. The fungus produced an extracellular tannase after two days of growth in mineral medium containing tannic acid, gallic acid and methyl gallate as carbon source. The best result was obtained using gallic acid as inducer (20.6 U/ml). The production of enzyme was strongly repressed by the presence of glucose. Crude enzyme was optimally active at pH 5.0 and 30º C. The enzyme was stable in a large range of pH and up to the temperature of 45º C.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aspergillus tamarii; Enzyme; Fungal biomass; Submerged cultures; Tannase; Tannins.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000200021

Improving Aspergillus niger tannase yield by N+ ion beam implantation
Provedor de dados: 52
Autores: Jin,Wei; Nie,Guangjun; Liu,Hui; Xiaoran,Yang; Gong,Guohong; Wang,Li; Zheng,Zhiming.
This work aimed to improve tannase yield of Aspergillus niger through N+ ion beam implantation in submerged fermentation. The energy and dose of N+ ion beam implantation were investigated. The results indicated that an excellent mutant was obtained through nine successive implantations under the conditions of 10 keV and 30-40 (×2.6×10(13)) ions/cm², and its tannase yield reached 38.5 U/mL, which was about five-time higher than the original strain. The study on the genetic stability of the mutant showed that its promising performance in tannase production could be stable. The studies of metal ions and surfactants affecting tannase yield indicated that manganese ions, stannum ions, xylene and SDS contained in the culture medium had positive effects on...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aspergillus niger; N+ ion implantation; Tannase.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100018

Modeling gallic acid production rate by empirical and statistical analysis
Provedor de dados: 52
Autores: Kar,Bratati; Banerjee,Rintu; Bhattacharyya,Bimal Chandra.
For predicting the rate of enzymatic reaction empirical correlation based on the experimental results obtained under various operating conditions have been developed. Models represent both the activation as well as deactivation conditions of enzymatic hydrolysis and the results have been analyzed by analysis of variance (ANOVA). The tannase activity was found maximum at incubation time 5 min, reaction temperature 40ºC, pH 4.0, initial enzyme concentration 0.12 v/v, initial substrate concentration 0.42 mg/ml, ionic strength 0.2 M and under these optimal conditions, the maximum rate of gallic acid production was 33.49 mumoles/ml/min.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Gallic acid; Modeling; Tannase; Caesalpinia digyna.
Ano: 2000
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500010

A new approach to microbial production of gallic acid
Provedor de dados: 58
Autores: Bajpai,Bhakti; Patil,Shridhar.
In a new approach to microbial gallic acid production by Aspergillus fischeri MTCC 150, 40gL-1 of tannic acid was added in two installments during the bioconversion phase of the process (25gL-1 and 15gL-1 at 32 and 44h respectively). The optimum parameters for the bioconversion phase were found to be temperature: 35ºC, pH: slightly acidic (3.3-3.5), aeration: nil and agitation: 250 rpm. A maximum of 71.4% conversion was obtained after 71h fermentation with 83.3% product recovery. The yield was 7.35 g of gallic acid per g of biomass accumulated and the fermenter productivity was 0.56 g of gallic acid produced per liter of medium per hour.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tannase; Gallic acid; Tannic acid; Aspergillus fischeri.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000400021

Characterization And Application Of Tannase Produced By Aspergillus Niger ITCC 6514.07 On Pomegranate Rind
Provedor de dados: 58
Autores: Srivastava,Anita; Kar,Rita.
Extracellular tannase and gallic acid were produced optimally under submerged fermentation at 37 0C, 72 h, pH 5.0, 10 %(v/v) inoculum and 4 %(w/v) of the agroresidue pomegranate rind (PR) powder by an Aspergillus niger isolate. Tannic acid (1 %) stimulated the enzyme production by 245.9 % while with 0.5 % glucose, increase was marginal. Tannase production was inhibited by gallic acid and nitrogen sources such as NH4NO3, NH4Cl, KNO3, asparatic acid, urea and EDTA. The partially purified enzyme showed temperature and pH optima of 35 0C and 6.2 respectively which shifted to 40 0C and 5.8 on immobilization in alginate beads. Activity of the enzyme was inhibited by Zn+2, Ca+, Mn+2, Mg+2, Ba+2and Ag+. The immobilized enzyme removed 68.8 % tannin from juice of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tannase; Pomegranate rind; Myrobalan; Aspergillus niger.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400008

Rapid screening of tannase producing microbes by using natural tannin
Provedor de dados: 58
Autores: Jana,Arijit; Maity,Chiranjit; Halder,Suman Kumar; Pati,Bikas Ranjan; Mondal,Keshab Chandra; Mohapatra,Pradeep Kumar Das.
Use of natural tannin in the screening of tannase producing microbes is really promising. The present work describes about the possibility and integrity of the newly formulated method over the previously reported methods. Tannin isolated from Terminalia belerica Roxb. (Bahera) was used to differentiate between tanninolytic and nontanninolytic microbes. The method is simple, sensitive and superior for the rapid screening and isolation of tannase-producing microbes.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Natural tannin; Bahera; Tannase; Plate screening; Enteric yeast.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300034

Some factors affecting tannase production by Aspergillus niger Van Tieghem
Provedor de dados: 58
Autores: Aboubakr,Hamada A.; El-Sahn,Malak A.; El-Banna,Amr A.
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 highest total tannase activity. Maximum extracellular tannase activity (305 units/ 50 mL) was attained in medium containing tannic acid as tannins source and sodium nitrate as nitrogen source at 30 ºC for 96 h. All added carbohydrates showed significant adverse effects on the production of tannase. All tested divalent cations significantly decreased tannase...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tannase; Aspergillus niger Van Tieghem; Factors affecting tannase production; Split plot design.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200036

Fermentation and enzyme treatments for sorghum
Provedor de dados: 58
Autores: Schons,Patrícia Fernanda; Battestin,Vania; Macedo,Gabriela Alves.
Sorghum (Sorghum bicolor Moench) is the fifth most produced cereal worldwide. However, some varieties of this cereal contain antinutritional factors, such as tannins and phytate that may form stable complexes with proteins and minerals which decreases digestibility and nutritional value. The present study sought to diminish antinutritional tannins and phytate present in sorghum grains. Three different treatments were studied for that purpose, using enzymes tannase (945 U/Kg sorghum), phytase (2640 U/Kg sorghum) and Paecilomyces variotii (1.6 X 10(7) spores/mL); A) Tannase, phytase and Paecilomyces variotii, during 5 and 10 days; B) An innovative blend made of tanase and phytase for 5 days followed by a Pv increase for 5 more days; C) a third treatment...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermentation; Tannase; Phytase; Sorghum.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100010

Selection of tannase-producing Aspergillus niger strains
Provedor de dados: 58
Autores: Pinto,Gustavo A.S.; Leite,Selma G.F.; Terzi,Selma C.; Couri,Sonia.
The aim of this work was to select strains of Aspergillus niger for tannase production. Growth of colonies in plates with tannic acid-containing medium indicated their ability to synthesize tannase. Tannase activity was also measured in solid-state fermentation. A. niger 11T25A5 was the best tannase producer (67.5 U.g-1/72 hours of fermentation).
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tannase; Aspergillus niger; Screening solid-state; Fermentation.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100006