Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. <i>Lactiplantibacillus plantarum</i> wa...

Full description

Bibliographic Details
Main Authors:	Martha Gabriela García Méndez, Thelma Karina Morales Martínez, Juan Alberto Ascacio Valdés, Mónica Lizeth Chávez González, Adriana Carolina Flores Gallegos, Leonardo Sepúlveda
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Fermentation
Subjects:	solid-state fermentation submerged fermentation tannin-acyl-hydrolase tannins <i>Lactiplantibacillus plantarum</i>
Online Access:	https://www.mdpi.com/2311-5637/7/2/48

Similar Items

Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114
by: Amanda Reges de Sena, et al.
Published: (2014-01-01)

A comparison of methods to determine tannin acyl hydrolase activity
by: Cristóbal Aguilar, et al.
Published: (1999-01-01)

Health-Promoting Role of <i>Lactiplantibacillus plantarum</i> Isolated from Fermented Foods
by: Natalia Garcia-Gonzalez, et al.
Published: (2021-02-01)

Tannin-Tolerant and Extracellular Tannase Producing <i>Bacillus </i>Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties
by: Kridsada Unban, et al.
Published: (2020-04-01)

Tannase production by Penicillium atramentosum KM under SSF and its applications in wine clarification and tea cream solubilization
by: Manjit K Selwal, et al.
Published: (2011-03-01)

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected <i>Lactiplantibacillus plantarum</i>
by: Chu-Min Zhao, et al.
Published: (2021-06-01)

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety
by: Vittorio Capozzi, et al.
Published: (2021-02-01)

Production of tannase by Aspergillus tamarii in submerged cultures
by: Andréa M. Costa, et al.
Published: (2008-04-01)

OPTIMIZATION OF EXTRACELLULAR TANNASE PRODUCTION BY ASPERGILLUS NIGER VAN TIEGHEM USING RESPONSE SURFACE METHODOLOGY
by: Hamada Abou-Bakr, et al.
Published: (2013-12-01)

Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on Rumen Fermentation
by: Makoto Kondo, et al.
Published: (2014-11-01)

Butanol Tolerance of <i>Lactiplantibacillus plantarum</i>: A Transcriptome Study
by: Kaloyan Petrov, et al.
Published: (2021-01-01)

Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat
by: Beata Łaszkiewicz, et al.
Published: (2021-02-01)

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs
by: Maria K. Syrokou, et al.
Published: (2021-03-01)

Quality evaluation of signal grass (Brachiaria brizantha) ensiled with forage as tannin source
by: B Santoso, et al.
Published: (2008-10-01)

Antimicrobial Activity against <i>Paenibacillus larvae</i> and Functional Properties of <i>Lactiplantibacillus plantarum</i> Strains: Potential Benefits for Honeybee Health
by: Massimo Iorizzo, et al.
Published: (2020-07-01)

Comparative Genomic Analysis of <i>Lactiplantibacillus plantarum</i> Isolated from Different Niches
by: Bingyong Mao, et al.
Published: (2021-02-01)

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties
by: Bo Teng, et al.
Published: (2020-08-01)

In-vitro screening of Kalahari browse species for rumen methane mitigation
by: Jacobus Johannes Francois Theart, et al.
Published: (2015-12-01)

Comparison of the Probiotic Potential between <i>Lactiplantibacillus plantarum</i> Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources
by: Chang-Hee Jeong, et al.
Published: (2021-09-01)

Probiotic Properties and Potentiality of <i>Lactiplantibacillus plantarum</i> Strains for the Biological Control of Chalkbrood Disease
by: Massimo Iorizzo, et al.
Published: (2021-05-01)

Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
by: Azor Yulianus Tefa, et al.
Published: (2019-01-01)

Methane mitigation potential of phyto-sources from Northeast India and their effect on rumen fermentation characteristics and protozoa in vitro
by: Luna Baruah, et al.
Published: (2018-06-01)

Penentuan Aktivitas Biologis Tanin Beberapa Hijauan secara in Vitro Menggunakan ’Hohenheim Gas Test’ dengan Polietilen Glikol Sebagai Determinan
by: A. Sofyan, et al.
Published: (2008-04-01)

Effects of glycerol and chestnut tannin addition in cassava leaves (Manihot esculenta Crantz) on silage quality and in vitro rumen fermentation profiles
by: Theo Mahiseta Syahniar, et al.
Published: (2018-01-01)

PRODUCCIÃ“N DE METANO UTILIZANDO PLANTAS TANIFERAS COMO SUBSTRATO EN FERMENTACIÃ“N RUMINAL IN VITRO Y EFECTO DE EXTRACTOS FENÃ“LICOS EN LA MICROFLORA RUMINAL
by: E. Andrade-Rivero, et al.
Published: (2012-08-01)

Effectivity of probiotic, micromineral enriched yeast and their combination with Azadirachta indica leaves containing tannin on fermentability and digestibility of Pennisetum hybrid
by: Ahmad Sofyan, et al.
Published: (2015-06-01)

Fermentation Characteristics, Tannin Contents and Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
by: Makoto Kondo, et al.
Published: (2014-07-01)

In Vitro Screening of Plant Materials to Reduce Ruminal Protozoal Population and Mitigate Ammonia and Methane Emissions
by: Pichad Khejornsart, et al.
Published: (2021-08-01)

Is the anthelmintic effect of heather supplementation to grazing goats always accompanied by anti-nutritional effects?
by: P. Frutos, et al.
Published: (2008-01-01)

Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts
by: Flora V. Romeo, et al.
Published: (2021-03-01)

Effects of carbon concentration, oxygen, and controlled pH on the engineering strain Lactiplantibacillus casei E1 in the production of bioethanol from sugarcane molasses
by: Song Wang, et al.
Published: (2021-06-01)

The Combined Use of <i>Lachancea thermotolerans</i> and <i>Lactiplantibacillus plantarum</i> (former <i>Lactobacillus plantarum</i>) in Wine Technology
by: Ángel Urbina, et al.
Published: (2021-06-01)

Tannin acyl-hydrolase production by Bacillus subtilis KMS2-2: Purification, characterization, and cytotoxicity studies
by: Rasiravathanahalli Kaveriyappan Govindarajan, et al.
Published: (2021-05-01)

Growing Apples for Hard Cider Production in the United States—Trends and Research Opportunities
by: Carol A. Miles, et al.
Published: (2020-02-01)

Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro
by: Marius Lasinskas, et al.
Published: (2020-02-01)

In vitro rumen fermentation and methane production as affected by rambutan peel powder
by: Pongsatorn Gunun, et al.
Published: (2018-01-01)

The influence of stems and oak chips on the fermentation and color stabilization during maturation of red wines produced by cv. Shesh i Zi
by: Fatbardha Lamce, et al.
Published: (2020-03-01)

The use of polyethylene glycol to reduce the anti-nutritional effects of tannins in Cistus ladanifer L.
by: Maria Teresa P. Dentinho, et al.
Published: (2018-05-01)

Silagem de sorgo de porte baixo com diferentes teores de tanino e de umidade no colmo.I - pH e teores de matéria seca e de ácidos graxos durante a fermentação Forage sorghum silage with different tannin concentration and moisture in the stem. I - Dry matter concentration, pH and fat acids during fermentation
by: N.M. Rodriguez, et al.
Published: (1999-10-01)

In vitro ruminal fermentation characteristics and utilisable CP supply of sainfoin and birdsfoot trefoil silages and their mixtures with other legumes
by: A. Grosse Brinkhaus, et al.
Published: (2017-01-01)