TITLE:
The Optimization of Aspergillus sp. GM4 Tannase Production under Submerged Fermentation
AUTHORS:
Alessandra Gonçalves de Melo, Rayssa Cristina Faria Pedroso, Luis Henrique Souza Guimarães, José Guilherme Lembi Ferreira Alves, Eustáquio Souza Dias, Mário Lúcio Vilela de Resende, Patrícia Gomes Cardoso
KEYWORDS:
Aspergillus sp.; Response Surface Methodology; Submerged Fermentation; Tannase; Tannic Acid
JOURNAL NAME:
Advances in Microbiology,
Vol.4 No.3,
February
12,
2014
ABSTRACT:
Tannase is a hydrolytic enzyme that is involved in
the biodegradation of tannins and it has biotechnological
potential in the pharmaceutical, chemical, food and beverage industries. Microorganisms, especially filamentous fungi, are important tannase
producers. The aims of this work were to find a potential tannase producer and
to improve the cultivation conditions. Three Aspergillus species (A.
japonicus 246A, A. tamarii 3 and Aspergillus sp. GM4) were
investigated in different culture media (Adams, Czapeck, Khanna, M5 and Vogel)
and inducers (1% and 2% tannic acid; 1% green tea; 1% methyl gallate; 1% gallic
acid). Aspergillus sp. GM4 and Adams medium were selected. The tannase
production by Aspergillus sp. GM4 in Adams medium was induced in the
presence of 2% (w/v) tannic acid and gallic acid as carbon sources, while green
tea was not able to induce tannase production. The Plackett-Burman screening
design was performed with the variables MgSO4, KH2PO4,
yeast extract, tannic acid, agitation rate and salt solution. The variables
MgSO4 and agitation rate were selected for the optimization of
tannase production using a Central Composite Rotatable Design. Under optimized
conditions, a 2.66-fold increase in the enzyme production was observed with
small modifications in the medium composition.