Tannase production by Penicillium atramentosum KM under SSF and its applications in wine clarification and tea cream solubilization

• Main Authors: Manjit K Selwal, Anita Yadav, Krishan K Selwal, N.K Aggarwal, Ranjan Gupta, S. K Gautam
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Microbiologia 2011-03-01
• Series: Brazilian Journal of Microbiology
• Subjects: Tannin acyl hydrolase; Agro residues; Penicillium atramentosum KM; Jamun leaves; SSF
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100047

Tannin acyl hydrolase commonly known as tannase is an industrially important enzyme having a wide range of applications, so there is always a scope for novel tannase with better characteristics. A newly isolated tannase-yielding fungal strain identified as Penicillium atramentosum KM was used for tannase production under solid-state fermentation (SSF) using different agro residues like amla (Phyllanthus emblica), ber (Zyzyphus mauritiana), jamun (Syzygium cumini), Jamoa (Eugenia cuspidate) and keekar (Acacia nilotica) leaves. Among these substrates, maximal extracellular tannase production i.e. 170.75 U/gds and 165.56 U/gds was obtained with jamun and keekar leaves respectively at 28ºC after 96 h. A substrate to distilled water ratio of 1:2 (w/v) was found to be the best for tannase production. Supplementation of sodium nitrate (NaNO3) as nitrogen source had enhanced tannase production both in jamun and keekar leaves. Applications of the enzyme were studied in wine clarification and tea cream solubilization. It resulted in 38.05% reduction of tannic acid content in case of jamun wine, 43.59% reduction in case of grape wine and 74% reduction in the tea extract after 3 h at 35ºC.