Some factors affecting tannase production by Aspergillus niger Van Tieghem
Braz. j. microbiol
; 44(2): 559-567, 2013. tab
Artigo
em Inglês
| LILACS
| ID: lil-688589
Biblioteca responsável:
BR1.1
ABSTRACT
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 production. Moreover, split plot design was carried out to study the effect of fermentation temperature and fermentation time on tannase production. The results indicated maximum tannase production (312.7 units/50 mL) at 35 ºC for 96 h. In other words, increasing fermentation temperature from 30 ºC to 35 ºC resulted in increasing tannase production.
Texto completo:
Disponível
Coleções:
Bases de dados internacionais
Base de dados:
LILACS
Assunto principal:
Aspergillus niger
/
Hidrolases de Éster Carboxílico
Tipo de estudo:
Pesquisa qualitativa
Idioma:
Inglês
Revista:
Braz. j. microbiol
Assunto da revista:
Microbiologia
Ano de publicação:
2013
Tipo de documento:
Artigo
País de afiliação:
Egito
Instituição/País de afiliação:
Alexandria University/EG