Tannase production by Lactobacillus sp. ASR-S1 under solid-state fermentation

A tannase yielding bacterial strain was isolated from sheep excreta. It was identified as Lactobacillus sp. ASR S1. The bacterial strain produced extracellular tannase under solid-state fermentation (SSF) using tamarind seed powder (TSP), wheat bran (WB), palm kernel cake (PKC) and coffee husk (CH)....

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Published inProcess biochemistry (1991) Vol. 41; no. 3; pp. 575 - 580
Main Authors Sabu, A., Augur, C., Swati, C., Pandey, Ashok
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.03.2006
Subjects
Agro residues
Lactobacillus
Probiotics
SSF
Tannase
Tannins
Probiotics
Tannins
Tannase
Agro residues
SSF
Lactobacillus
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Summary:A tannase yielding bacterial strain was isolated from sheep excreta. It was identified as Lactobacillus sp. ASR S1. The bacterial strain produced extracellular tannase under solid-state fermentation (SSF) using tamarind seed powder (TSP), wheat bran (WB), palm kernel cake (PKC) and coffee husk (CH). Among different substrates, coffee husk resulted maximal extra-cellular production of tannase. To optimize the extracellular yield of tannase under SSF various physico-chemical and nutritional parameters were studied. Supplementation of tannic acid was found useful for enzyme synthesis by the bacterial culture selectively depending up on the substrate. Maximum tannase production (0.85 U/gds) was obtained when SSF was carried out using coffee husk, supplemented with 0.6% tannic acid and 50% (w/v) moisture, inoculated with 1 mL cell suspension and incubated at 33 °C for 72 h.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2005.05.011