Production of tannase and gallic acid by three fungal strains under submerged fermentation using agricultural waste
1 Department of Biological Science, School of Pure and Applied Sciences, Lagos State Polytechnic, Ikorodu, Lagos State, Nigeria.
2 Department of Chemical Science, School of Pure and Applied Sciences, Lagos State Polytechnic, Ikorodu, Lagos State, Nigeria.
Research Article
World Journal of Advanced Research and Reviews, 2022, 15(03), 176–181
Article DOI: 10.30574/wjarr.2022.15.3.0799
Publication history:
Received on 02 July 2022; revised on 30 August 2022; accepted on 01 September 2022
Abstract:
Fungi are the predominant source of tannase for industrial production though other microorganisms are being exploited for industrial production and applications. In this study the ability of A. versicolor, F. equiseti and P. citrinum to secrete tannase using pineapple peel and acacia fruits was assessed. The pineapple peel and acacia fruits were used as source of tannins for tannase and gallic acid production under submerged fermentation. The tannin concentration in pineapple peel was higher than acacia. After fermentation, acacia was better utilised by the three fungal strains producing the least tannin concentration, higher biomass weight, gallic acid concentration, protein concentration and tannase activity. However, A. versicolor best utilized the two substrate compared to F. equiseti and P. citrinum. In conclusion pineapple peel and acacia nuts are good substrate for tannase and gallic acid production using the fungi strains A. versicolor, F. equiseti and P. citrinum.
Keywords:
Agricultural wastes; Tannase; Gallic acid; Fungi and Fermentation
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