Some factors affecting tannase production by Aspergillus niger Van Tieghem
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200036 |
Resumo: | One variable at a time procedure was used to evaluate the effect of qualitative variables on the production of tannase from Aspergillus niger Van Tieghem. These variables including: fermentation technique, agitation condition, tannins source, adding carbohydrates incorporation with tannic acid, nitrogen source type and divalent cations. Submerged fermentation under intermittent shaking gave the highest total tannase activity. Maximum extracellular tannase activity (305 units/ 50 mL) was attained in medium containing tannic acid as tannins source and sodium nitrate as nitrogen source at 30 ºC for 96 h. All added carbohydrates showed significant adverse effects on the production of tannase. All tested divalent cations significantly decreased tannase production. Moreover, split plot design was carried out to study the effect of fermentation temperature and fermentation time on tannase production. The results indicated maximum tannase production (312.7 units/50 mL) at 35 ºC for 96 h. In other words, increasing fermentation temperature from 30 ºC to 35 ºC resulted in increasing tannase production. |
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Brazilian Journal of Microbiology |
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Some factors affecting tannase production by Aspergillus niger Van TieghemtannaseAspergillus niger Van Tieghemfactors affecting tannase productionsplit plot designOne variable at a time procedure was used to evaluate the effect of qualitative variables on the production of tannase from Aspergillus niger Van Tieghem. These variables including: fermentation technique, agitation condition, tannins source, adding carbohydrates incorporation with tannic acid, nitrogen source type and divalent cations. Submerged fermentation under intermittent shaking gave the highest total tannase activity. Maximum extracellular tannase activity (305 units/ 50 mL) was attained in medium containing tannic acid as tannins source and sodium nitrate as nitrogen source at 30 ºC for 96 h. All added carbohydrates showed significant adverse effects on the production of tannase. All tested divalent cations significantly decreased tannase production. Moreover, split plot design was carried out to study the effect of fermentation temperature and fermentation time on tannase production. The results indicated maximum tannase production (312.7 units/50 mL) at 35 ºC for 96 h. In other words, increasing fermentation temperature from 30 ºC to 35 ºC resulted in increasing tannase production.Sociedade Brasileira de Microbiologia2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200036Brazilian Journal of Microbiology v.44 n.2 2013reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822013000200036info:eu-repo/semantics/openAccessAboubakr,Hamada A.El-Sahn,Malak A.El-Banna,Amr A.eng2013-10-09T00:00:00Zoai:scielo:S1517-83822013000200036Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2013-10-09T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Some factors affecting tannase production by Aspergillus niger Van Tieghem |
title |
Some factors affecting tannase production by Aspergillus niger Van Tieghem |
spellingShingle |
Some factors affecting tannase production by Aspergillus niger Van Tieghem Aboubakr,Hamada A. tannase Aspergillus niger Van Tieghem factors affecting tannase production split plot design |
title_short |
Some factors affecting tannase production by Aspergillus niger Van Tieghem |
title_full |
Some factors affecting tannase production by Aspergillus niger Van Tieghem |
title_fullStr |
Some factors affecting tannase production by Aspergillus niger Van Tieghem |
title_full_unstemmed |
Some factors affecting tannase production by Aspergillus niger Van Tieghem |
title_sort |
Some factors affecting tannase production by Aspergillus niger Van Tieghem |
author |
Aboubakr,Hamada A. |
author_facet |
Aboubakr,Hamada A. El-Sahn,Malak A. El-Banna,Amr A. |
author_role |
author |
author2 |
El-Sahn,Malak A. El-Banna,Amr A. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Aboubakr,Hamada A. El-Sahn,Malak A. El-Banna,Amr A. |
dc.subject.por.fl_str_mv |
tannase Aspergillus niger Van Tieghem factors affecting tannase production split plot design |
topic |
tannase Aspergillus niger Van Tieghem factors affecting tannase production split plot design |
description |
One variable at a time procedure was used to evaluate the effect of qualitative variables on the production of tannase from Aspergillus niger Van Tieghem. These variables including: fermentation technique, agitation condition, tannins source, adding carbohydrates incorporation with tannic acid, nitrogen source type and divalent cations. Submerged fermentation under intermittent shaking gave the highest total tannase activity. Maximum extracellular tannase activity (305 units/ 50 mL) was attained in medium containing tannic acid as tannins source and sodium nitrate as nitrogen source at 30 ºC for 96 h. All added carbohydrates showed significant adverse effects on the production of tannase. All tested divalent cations significantly decreased tannase production. Moreover, split plot design was carried out to study the effect of fermentation temperature and fermentation time on tannase production. The results indicated maximum tannase production (312.7 units/50 mL) at 35 ºC for 96 h. In other words, increasing fermentation temperature from 30 ºC to 35 ºC resulted in increasing tannase production. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200036 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200036 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822013000200036 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.44 n.2 2013 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122205236363264 |