Effect of fermentation system on the production and properties of tannase of Aspergillus niger van Tieghem MTCC 2425
Author:
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://www.jstage.jst.go.jp/article/jgam/51/4/51_4_203/_pdf
Reference42 articles.
1. Induction and repression patterns of fungal tannase in solid-state and submerged cultures
2. Production of tannase by Aspergillus niger Aa-20 in submerged and solid-state fermentation: influence of glucose and tannic acid
3. Culture Conditions Dictate Protease and Tannase Production in Submerged and Solid-State Cultures of Aspergillus niger Aa-20
4. Microbial production of tannase: an enzyme with potential use in food industry
5. Purification and characterization of tannin acyl hydrolase fromAspergillus niger MTCC 2425
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1. Tannase enzyme (Tannin acyl hydrolase, EC 3.1.1.20 : Source of Gallic acid and various Gallate biproducts) production by Solid state fermentation With Aspergillus niger from fruit and tea wastes and optimization of the process parameters by OVAT and Response Surface Methodology;2023-10-23
2. Tamarindus indica seed induced tannase production from Aspergillus niger;Biomedicine;2022-09-12
3. Fungal Communities from Different Habitats for Tannins in Industry;Fungal Biology;2021
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5. Microbial Enzyme in Food Biotechnology;Enzymes in Food Biotechnology;2019
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