Differential Properties of Aspergillus niger Tannase Produced Under Solid-State and Submerged Fermentations

Author:

Renovato Jaqueline,Gutiérrez-Sánchez Gerardo,Rodríguez-Durán Luis V.,Bergman Carl,Rodríguez Raúl,Aguilar Cristóbal Noe

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Reference50 articles.

1. Adachi, O., Watanabe, M., & Yamada, H. (1968). Studies on fungal tannase. Part II. Physicochemical properties of tannase of Aspergillus flavus. J Agric Food Chem, 32, 1079–1085.

2. Aguilar, C. N., Augur, C., Favela-Torres, E., & Viniegra-González, G. (2001). Production of tannase by Aspergillus niger Aa-20 in submerged and solid-state fermentation: Influence of glucose and tannic acid. J Ind Microbiol Biotechnol, 26, 296–302.

3. Aguilar, C. N., Augur, C., Favela-Torres, E., & Viniegra-González, G. (2001). Induction and repression patterns of fungal tannase in solid-state and submerged cultures. Process Biochem, 36, 565–570.

4. Aguilar, C. N., & Gutiérrez-Sánchez, G. (2001). Review: Sources, properties, applications and potential uses of tannin acyl hydrolase. Food Sci Technol Int, 7, 373–382.

5. Aguilar, C. N., Gutiérrez-Sánchez, G., Prado-Barragán, L. A., Rodríguez-Herrera, R., Martínez-Hernandez, J. L., & Contreras-Esquivel, J. C. (2010). Perspectives of solid state fermentation for production of food enzymes. Am J Biochem Biotechnol, 4, 354–366.

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