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

Abstract

Abstract Biocatalysts are amongst the valuable articles required for urgent need of people and are produced by microbial sources. In general enzymes are manufactured by submerged fermentation. However it is expensive because of its high operating costs. Solid state fermentation (SSF) is a propitious alternative for manufacture of enzyme in a cost effective way. Development of food products with fruits and vegetables propagate peels in enormous quantity as waste.Bioconversion of the waste for enzyme synthesis results several advantages including value addition to the waste, reduction in environmental pollution, simultaneously reducing the production cost of enzyme. The diverse administration of Tannase in food and feed processing, chemical as well as waste treatment makes it one of the most potential enzymes for Industry. The present study reveals the biosynthesis of Tannase enzyme from food wastes such as peels of fruits and vegetables, used tea leaves and wheat bran by SSF applying Aspergillus niger strain. As a result of this work Orange peel was found as potential substrate to Tannase producer resulting highest amount of enzyme 0.0037 unit/gm dry solid followed by mango peel and used tea leaves with activity of 0.0035 and 0.0026 u/gds respectively. The ideal condition of fermentation studied by OVAT methodology and highest activity 0.0038 u/gds was observed at 300C temperature, for 9 days of fermentation under static condition by orange peel with hydration of 1:3 w/v. Finally RSM (Response surface methodology) was applied for optimization of parameters to improve tannase yield.