Author(s)

Alessandra Gonçalves de Melo, Rayssa Cristina Faria Pedroso, Luis Henrique Souza Guimarães, José Guilherme Lembi Ferreira Alves, Eustáquio Souza Dias, Mário Lúcio Vilela de Resende, Patrícia Gomes Cardoso

Department of Biology, Sector of Microbiology, Federal University of Lavras, Lavras, Brazil.
Department of Biology, University of S?o Paulo, Ribeir?o Preto, Brazil.
Department of Food Science, Federal University of Lavras, Lavras, Brazil.
Department of Phytopathology, Federal University of Lavras, Lavras, Brazil.

Tannase is a hydrolytic enzyme that is involved in the biodegradation of tannins and it has biotechnological potential in the pharmaceutical, chemical, food and beverage industries. Microorganisms, especially filamentous fungi, are important tannase producers. The aims of this work were to find a potential tannase producer and to improve the cultivation conditions. Three Aspergillus species (A. japonicus 246A, A. tamarii 3 and Aspergillus sp. GM4) were investigated in different culture media (Adams, Czapeck, Khanna, M5 and Vogel) and inducers (1% and 2% tannic acid; 1% green tea; 1% methyl gallate; 1% gallic acid). Aspergillus sp. GM4 and Adams medium were selected. The tannase production by Aspergillus sp. GM4 in Adams medium was induced in the presence of 2% (w/v) tannic acid and gallic acid as carbon sources, while green tea was not able to induce tannase production. The Plackett-Burman screening design was performed with the variables MgSO₄, KH₂PO₄, yeast extract, tannic acid, agitation rate and salt solution. The variables MgSO₄ and agitation rate were selected for the optimization of tannase production using a Central Composite Rotatable Design. Under optimized conditions, a 2.66-fold increase in the enzyme production was observed with small modifications in the medium composition.

Aspergillus sp.; Response Surface Methodology; Submerged Fermentation; Tannase; Tannic Acid

Melo, A. , Pedroso, R. , Guimarães, L. , Alves, J. , Dias, E. , Resende, M. and Cardoso, P. (2014) The Optimization of Aspergillus sp. GM4 Tannase Production under Submerged Fermentation. Advances in Microbiology, 4, 143-150. doi: 10.4236/aim.2014.43019.