A New Native Source of Tannase Producer, Penicillium sp. EZ-ZH190: Characterization of the Enzyme

摘要: Background: Tannase can be obtained from the various sources for example tannin rich plants; however microbial are preferred industrial production. In sources, Aspergillus and Penicillium genus lactic acid bacteria mostly produce tannase. However, it has been identified that this enzyme is produced by many fungi bacteria, but researches continuing to find new species. Objectives: The aim of study was isolate a tannase-producing moldy tea leaves some properties its enzyme. Materials Methods: present done via two steps. At first, industrially important tannaseproducing were isolated using simple agar plate method followed screening organisms capable producing tannase enrichment culture technique in modified Czapek Dox’s agar. Finally, best partially purified characterized. Results: sp. EZ-ZH190 Maximum production (4.33 U.mL-1) recorded after 96 hours incubation at 30 °C submerged (100 rpm) utilizing 1% (w/v) tannic as sole carbon source. This exhibited optimum activity 35 pH 5.5, showed nearly 50% maximal 50 °C. study, had KM Vmax values 1.24 mM 17.09 U.mL-1, respectively, more than stability salt (NaCl) concentration 1 M 24 hours. Conclusions: productivity (0.045 U.mL-1.h-1) comparable with maximum reported literatures, biochemical characteristics considered favorable biodegradation industry. So, we concluded good strain use efficient