African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12198

Full Length Research Paper

Juice clarification with tannases from Aspergillus carneus URM5577 produced by solid-state fermentation using Terminalia catappa L. leaves

Vanilla Mergulhao Alves da Silva
  • Vanilla Mergulhao Alves da Silva
  • Department of Mycology, Federal University of Pernambuco, Recife, Pernambuco, Brazil.
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Roberta Cruz
  • Roberta Cruz
  • Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, Pernambuco, Brazil.
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Julyanna Cordoville Fonseca
  • Julyanna Cordoville Fonseca
  • Department of Mycology, Federal University of Pernambuco, Recife, Pernambuco, Brazil.
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Cristina Maria de Souza-Motta
  • Cristina Maria de Souza-Motta
  • Department of Mycology, Federal University of Pernambuco, Recife, Pernambuco, Brazil.
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Amanda Reges de Sena
  • Amanda Reges de Sena
  • Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, Pernambuco, Brazil.
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Keila Aparecida Moreira*
  • Keila Aparecida Moreira*
  • Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, Pernambuco, Brazil.
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  •  Received: 24 February 2017
  •  Accepted: 27 April 2017
  •  Published: 10 May 2017

Abstract

Tannase is an inducible extracellular enzyme produced by filamentous fungi, yeasts, and bacteria by solid-state fermentation (SSF) or submerged fermentation (SmF). Among the filamentous fungi, Aspergillus and Penicillium are recognized as the most efficient producers of tannase. The aims of this study were to evaluate the production of tannase under SSF by isolation from Aspergillus and Penicillium preserved in the Collection of Cultures Micoteca - URM (WDCM604); select the best enzyme producer, and use the crude extract to clarify mangaba and tamarind juices. The optimal conditions were determined by using the Placket-Burman Planning (PB) and response surface methodology (RSM). All tested crops produced activity between 2088.19 and 238.93 U/gds, and Aspergillus carneus URM5577 was the best producer. Through MSR, the best parameters for producing tannase were found to be 70 h of cultivation at pH 6.0, 7% tannic acid at 28°C and, as the response variable, 5449.31 activity U/gds. The optimum purification conditions were the molecular weight of PEG 8000 (g/mol), concentration of PEG 15% (w/w), 25% citrate (w/w), and pH 8.0. Its application in mangaba juice reduced the tannin content by 49.66% after 90 min and in tamarind by 51.82% at 120 min incubation at 37°C.

Key words: Tannase, agroforestry waste, Aspergillus, Penicillium.