title: Production, characterization of tannase from Penicillium montanense URM 6286 under SSF using agroindustrial wastes, and application in the clarification of grape juice (Vitis vinifera L.).
abstract: Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the genera Aspergillus and Penicillium are excellent producers of this enzyme. The search for fungi that produce high levels of tannase as well as new substrates for the enzyme production by the SSF is required. The objectives of this study were to evaluate the production of tannase by Aspergillus and Penicillium species through SSF using leaves and agroindustrial waste barbados cherry and mangaba fruit as substrate, select the best producer, optimize production, characterize the crude enzyme extract, and apply it the clarification of grape juice. Selecting the best producer was performed by planning Placket-Burman and RSM. P. montanense showed highest activity with 41.64 U/mL after 72 h of fermentation residue using barbados cherry, with 3.5% tannic acid and 70% moisture. The enzyme showed the highest activity at pH 9.0 and 50°C. The tannase of P. montanense was stable over a wide pH range and temperature and, when applied to grape juice, showed higher efficiency by reducing 46% of the tannin content after incubation 120 m.
authors.affiliation: Department of Mycology, Federal University of Pernambuco, 50670-901 Recife, PE, Brazil.
authors.forename: Juliana Silva
authors.identifier: 0000-0001-5779-1358
authors.initials: JS
authors.lastname: de Lima
authors.affiliation: Department of Mycology, Federal University of Pernambuco, 50670-901 Recife, PE, Brazil.
authors.forename: Roberta
authors.initials: R
authors.lastname: Cruz
authors.affiliation: Department of Mycology, Federal University of Pernambuco, 50670-901 Recife, PE, Brazil.
authors.forename: Julyanna Cordoville
authors.initials: JC
authors.lastname: Fonseca
authors.affiliation: Unidade Acadêmica Garanhuns, Universidade Federal Rural de Pernambuco, 55292-270 Garanhuns, PE, Brazil.
authors.forename: Erika Valente
authors.initials: EV
authors.lastname: de Medeiros
authors.affiliation: Department of Mycology, Federal University of Pernambuco, 50670-901 Recife, PE, Brazil.
authors.forename: Marília de Holanda Cavalcanti
authors.initials: Mde H
authors.lastname: Maciel
authors.affiliation: Unidade Acadêmica Garanhuns, Universidade Federal Rural de Pernambuco, 55292-270 Garanhuns, PE, Brazil.
authors.forename: Keila Aparecida
authors.initials: KA
authors.lastname: Moreira
authors.affiliation: Department of Mycology, Federal University of Pernambuco, 50670-901 Recife, PE, Brazil.
authors.forename: Cristina Maria de Souza
authors.initials: CM
authors.lastname: Motta
mesh_terms: D000383:Agriculture; D001230:Aspergillus / Q000187:drug effects / Q000378:metabolism; D001628:Beverages / Q000382:microbiology*; D050260:Carbohydrate Metabolism / Q000187:drug effects; D002265:Carboxylic Ester Hydrolases / Q000096:biosynthesis*; D004795:Enzyme Stability / Q000187:drug effects; D005285:Fermentation / Q000187:drug effects; D006863:Hydrogen-Ion Concentration; D007220:Industrial Waste; D010407:Penicillium / Q000187:drug effects / Q000201:enzymology*; D013045:Species Specificity; D013634:Tannins / Q000494:pharmacology; D013696:Temperature; D027843:Vitis / Q000737:chemistry*
chemical_list: D007220:Industrial Waste; D013634:Tannins; D002265:Carboxylic Ester Hydrolases; C022711:tannase