Evaluation of Culture Conditions for Tannase Production by Aspergillus niger GH1
Mario Cruz-Hernández1, Christopher Augur2, Raúl Rodríguez1, Juan Carlos Contreras-Esquivel1 and Cristóbal Noé Aguilar1*
1Food Research Department, Universidad Autónoma de Coahuila, Unidad Saltillo, Blvd. Venustiano Carranza PO BOX 252, ZIP 25 000, Coahuila, México
2Institut de Recherche pour le Développement, Laboratoire de Microbiologie, Université de Provence, ESIL, Case 925, Avenue de Luminy, 132888, Marseille, Cedex 9, France
Article history:
Received March 10, 2005
Accepted April 28, 2005
Key words:
tannase, culture conditions, solid-state fermentation, Aspergillus niger
Summary:
Extra- and intracellular tannase production by Aspergillus niger GH1 has been evaluated using submerged (SmF) and solid-state fermentation (SSF) at different temperatures (30, 40 and 50 °C). Effects of initial substrate (tannic acid) concentration, incubation time and temperature on tannase production in SSF have been studied. A. niger GH1 produced the highest tannase level (2291 U/L) in SSF at 30 °C during the first 20 h of culture at tannic acid concentration of 50 g/L, and under these conditions enzyme production was entirely extracellular. The decline in tannase activity after 20 h of incubation was associated with a concomitant increase in protease activity.
*Corresponding author: 