title: Gallic acid production under anaerobic submerged fermentation by two bacilli strains.
abstract: BACKGROUND
  Tannase is an enzyme that catalyses the breakdown of ester bonds in gallotannins such as tannic acid. In recent years, the interest on bacterial tannases has increased because of its wide applications. The lactic acid bacteria (LAB) plays an important role in food tannin biotransformation, it has the ability of hydrolyse tannins in ruminants intestine. The finding of tannin hydrolysis by LAB has sparked their use as tannase producer.
  
  
  RESULTS
  The bacterial strains used in the present work were identified as Bacillus subtilis AM1 and Lactobacillus plantarum CIR1. The maximal tannase production levels were 1400 and 1239 U/L after 32 and 36 h of fermentation respectively, for B. subtilis AM1 and L. plantarum CIR1. Maximum gallic acid release was 24.16 g/L for B. subtilis AM1 and 23.73 g/L for L. plantarum CIR1. HPLC analysis showed the formation of another peaks in the retention time range of 9-14 min, which could be attributed to the formation of di or tri-galloyl glucose.
  
  
  CONCLUSIONS
  According to database, the strains were identified as Bacillus subtilis AM1 and Lactobacillus plantarum CIR1. In conclusion, both strains had the capability to produce good titres of extracellular tannase and release gallic acid.
authors.affiliation: Group of Bioprocesses, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico. pedro.aguilarzarate@uadec.edu.mx.
authors.forename: Pedro
authors.initials: P
authors.lastname: Aguilar-Zárate
authors.affiliation: Department of Food Science and Food Technology, Universidad Autónoma Agraria Antonio Narro, 25315, Saltillo, Coahuila, Mexico. myke_1380@hotmail.com.
authors.forename: Mario A
authors.initials: MA
authors.lastname: Cruz
authors.affiliation: Group of Bioprocesses, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico. julio.montanez@uadec.edu.mx.
authors.forename: Julio
authors.initials: J
authors.lastname: Montañez
authors.affiliation: Group of Bioprocesses, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico. raul.rodriguez@uadec.edu.mx.
authors.forename: Raúl
authors.initials: R
authors.lastname: Rodríguez-Herrera
authors.affiliation: Group of Bioprocesses, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico. jorgewong@uadec.edu.mx.
authors.forename: Jorge E
authors.initials: JE
authors.lastname: Wong-Paz
authors.affiliation: Group of Bioprocesses, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico. ruthbelmares@uadec.edu.mx.
authors.forename: Ruth E
authors.initials: RE
authors.lastname: Belmares
authors.affiliation: Group of Bioprocesses, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico. cristobal.aguilar@uadec.edu.mx.
authors.forename: Cristóbal N
authors.initials: CN
authors.lastname: Aguilar
mesh_terms: D001407:Bacillus / Q000378:metabolism*; D002265:Carboxylic Ester Hydrolases / Q000378:metabolism*; D005285:Fermentation; D005707:Gallic Acid / Q000378:metabolism*
chemical_list: D005707:Gallic Acid; D002265:Carboxylic Ester Hydrolases; C022711:tannase