Semi-solid state fermentation

A promising method for production and optimization of tannase from bacillus gottheilii M2S2

Subbalaxmi Selvaraj, Vytla Ramachandra Murty

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Tannase is an important enzyme which finds commercial applications in food industry to reduce the level of tannins in fruit juices, preparation of instantaneous tea and production of gallic acid. Various low cost tannin rich residues such as coffee husk, tamarind seed powder, tea leaves and Triphala powder were studied in semi-solid state fermentation process. Triphala was found to be a prominent substrate which has exhibited maximum tannase activity of 29 ± 0.35 U/L. Thereafter, sequential statistical approach was used to optimize tannase production with Triphala in shake flask. The classical one-variable-at-a-time approach determined moistening media, tannic acid and inoculum volume which significantly influenced the tannase production. A central composite design showed that the optimal values of these factors were 6.2 mL, 1% (w/v) and 6.4 mL respectively. Subsequently, a 7-fold increase in corresponding tannase yield (106 ± 0.61 U/L) was obtained, compared with that produced in the submerged fermentation. The crude tannase showed optimum activity at 40°C and pH 4.0. Vmax and Km values were 1.404 μmol/ml.min and 1.24 mM respectively.

Original languageEnglish
Pages (from-to)39-48
Number of pages10
JournalResearch Journal of Biotechnology
Volume12
Issue number4
Publication statusPublished - 01-04-2017

Fingerprint

tannase
Bacilli
Fermentation
Bacillus
Tannins
Fruit juices
Powders
Coffee
Acids
Tea
Seed
Wetting
Enzymes
Tamarindus
Gallic Acid
Food Industry
Composite materials
Substrates
Costs
Industry

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

Cite this

@article{633ff6d35d9b4f5abed1b38755f43499,
title = "Semi-solid state fermentation: A promising method for production and optimization of tannase from bacillus gottheilii M2S2",
abstract = "Tannase is an important enzyme which finds commercial applications in food industry to reduce the level of tannins in fruit juices, preparation of instantaneous tea and production of gallic acid. Various low cost tannin rich residues such as coffee husk, tamarind seed powder, tea leaves and Triphala powder were studied in semi-solid state fermentation process. Triphala was found to be a prominent substrate which has exhibited maximum tannase activity of 29 ± 0.35 U/L. Thereafter, sequential statistical approach was used to optimize tannase production with Triphala in shake flask. The classical one-variable-at-a-time approach determined moistening media, tannic acid and inoculum volume which significantly influenced the tannase production. A central composite design showed that the optimal values of these factors were 6.2 mL, 1{\%} (w/v) and 6.4 mL respectively. Subsequently, a 7-fold increase in corresponding tannase yield (106 ± 0.61 U/L) was obtained, compared with that produced in the submerged fermentation. The crude tannase showed optimum activity at 40°C and pH 4.0. Vmax and Km values were 1.404 μmol/ml.min and 1.24 mM respectively.",
author = "Subbalaxmi Selvaraj and Murty, {Vytla Ramachandra}",
year = "2017",
month = "4",
day = "1",
language = "English",
volume = "12",
pages = "39--48",
journal = "Research Journal of Biotechnology",
issn = "0973-6263",
publisher = "Research Journal of BioTechnology",
number = "4",

}

TY - JOUR

T1 - Semi-solid state fermentation

T2 - A promising method for production and optimization of tannase from bacillus gottheilii M2S2

AU - Selvaraj, Subbalaxmi

AU - Murty, Vytla Ramachandra

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Tannase is an important enzyme which finds commercial applications in food industry to reduce the level of tannins in fruit juices, preparation of instantaneous tea and production of gallic acid. Various low cost tannin rich residues such as coffee husk, tamarind seed powder, tea leaves and Triphala powder were studied in semi-solid state fermentation process. Triphala was found to be a prominent substrate which has exhibited maximum tannase activity of 29 ± 0.35 U/L. Thereafter, sequential statistical approach was used to optimize tannase production with Triphala in shake flask. The classical one-variable-at-a-time approach determined moistening media, tannic acid and inoculum volume which significantly influenced the tannase production. A central composite design showed that the optimal values of these factors were 6.2 mL, 1% (w/v) and 6.4 mL respectively. Subsequently, a 7-fold increase in corresponding tannase yield (106 ± 0.61 U/L) was obtained, compared with that produced in the submerged fermentation. The crude tannase showed optimum activity at 40°C and pH 4.0. Vmax and Km values were 1.404 μmol/ml.min and 1.24 mM respectively.

AB - Tannase is an important enzyme which finds commercial applications in food industry to reduce the level of tannins in fruit juices, preparation of instantaneous tea and production of gallic acid. Various low cost tannin rich residues such as coffee husk, tamarind seed powder, tea leaves and Triphala powder were studied in semi-solid state fermentation process. Triphala was found to be a prominent substrate which has exhibited maximum tannase activity of 29 ± 0.35 U/L. Thereafter, sequential statistical approach was used to optimize tannase production with Triphala in shake flask. The classical one-variable-at-a-time approach determined moistening media, tannic acid and inoculum volume which significantly influenced the tannase production. A central composite design showed that the optimal values of these factors were 6.2 mL, 1% (w/v) and 6.4 mL respectively. Subsequently, a 7-fold increase in corresponding tannase yield (106 ± 0.61 U/L) was obtained, compared with that produced in the submerged fermentation. The crude tannase showed optimum activity at 40°C and pH 4.0. Vmax and Km values were 1.404 μmol/ml.min and 1.24 mM respectively.

UR - http://www.scopus.com/inward/record.url?scp=85016321323&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85016321323&partnerID=8YFLogxK

M3 - Article

VL - 12

SP - 39

EP - 48

JO - Research Journal of Biotechnology

JF - Research Journal of Biotechnology

SN - 0973-6263

IS - 4

ER -