Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114.

摘要: Tannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic glucose. In production foods beverages, it contributes removal undesirable effects tannins. The aim this study investigate potential endophytic fungi isolated from jamun (Syzygium cumini (L.) Skeels) leaves, identified as Pestalotiopsis guepinii, in tannase. was produced extracellularly by P. guepinii under submerged, slurry-state solid-state fermentations. submerged fermentation found be most promising (98.6 U/mL). Response surface methodology employed evaluate effect variables (pH temperature), results showed best conditions for tannase activity were pH=6.9 30 °C. Km 7.18·10-4 mol/L vmax =250.00 U/mL. highest presence Ca2+ at a concentration 5·10-3 mol/L. Moreover, not inhibited tested chelators detergents. stability also studied, crude evaluated simulation gastrointestinal digestion monogastric animals. highly stable simulated conditions; retained 87.3% its original after 6 h. identification microbial species produce tannase, with application biotechnology.