Effects of temperature, pH and additives on the activity of tannase produced by a co-culture of Rhizopus oryzae and Aspergillus foetidus

摘要: Tannase was produced by modified solid-state fermentation (MSSF) of tannin rich substrates a co-culture the two filamentous fungi, Rhizopus oryzae and Aspergillus foetidus. The enzyme thus then partially purified solvent precipitation DEAE-Sephadex column chromatography. A study on effects temperature pH made activity tannase so purified. optimum values incubation time, reaction for were 5 min, 40 °C 5.0 respectively. half-life period thermal stability kinetic constants (K m 0.21 mM, V max 4.9×10−2 M min-1 at 40 °C) this determined different metal ions, surfactants, chelators, denaturants inhibitors also studied.