Kratko priopćenje

Evaluation of Culture Conditions for Tannase Production by Aspergillus niger GH1

Mario Cruz-Hernández ; Food Research Department, Universidad Autónoma de Coahuila, Unidad Saltillo, Blvd. Venustiano Carranza PO BOX 252, ZIP 25 000, Coahuila, México
Christopher Augur ; Institut de Recherche pour le Développement, Laboratoire de Microbiologie, Université de Provence, ESIL, Case 925, Avenue de Luminy, 132888, Marseille, Cedex 9, France
Raúl Rodríguez ; Food Research Department, Universidad Autónoma de Coahuila, Unidad Saltillo, Blvd. Venustiano Carranza PO BOX 252, ZIP 25 000, Coahuila, México
Juan Carlos Contreras-Esquivel ; Food Research Department, Universidad Autónoma de Coahuila, Unidad Saltillo, Blvd. Venustiano Carranza PO BOX 252, ZIP 25 000, Coahuila, México
Cristóbal Noé Aguilar ; Food Research Department, Universidad Autónoma de Coahuila, Unidad Saltillo, Blvd. Venustiano Carranza PO BOX 252, ZIP 25 000, Coahuila, México

Sažetak

Extra- and intracellular tannase production by Aspergillus niger GH1 has been evaluated using submerged (SmF) and solid-state fermentation (SSF) at different temperatures (30, 40 and 50 °C). Effects of initial substrate (tannic acid) concentration, incubation time and temperature on tannase production in SSF have been studied. A. niger GH1 produced the highest tannase level (2291 U/L) in SSF at 30 °C during the first 20 h of culture at tannic acid concentration of 50 g/L, and under these conditions enzyme production was entirely extracellular. The decline in tannase activity after 20 h of incubation was associated with a concomitant increase in protease activity.

Ključne riječi

tannase; culture conditions; solid-state fermentation; Aspergillus niger

Hrčak ID:

110193

URI

https://hrcak.srce.hr/110193

Datum izdavanja:

15.12.2006.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.312 *