Journal of Bioprocessing & Biotechniques

Food and Agriculture Residue (FAR): A Potential Substrate for Tannase and Gallic Acid Production using Competent Microbes

Abstract

Swaran Nandini, Nandini KE and Krishna Sundari S

The study establishes potential of carefully designed formulations of Food and Agricultural Residues (FAR) as most viable and natural substrates for the production of commercially important enzyme tannase and a byproduct gallic acid through Solid State Fermentation (SSF). Novelty of this study was formulation of FAR to achieve better production of tannase and gallic acid by optimizing choice of FAR and its combinations for SSF. Twenty bacterial cultures were successfully isolated and among them sixteen were found with tannase producing ability. Of the entire group of bacteria isolated, two bacterial isolates (B 2.2 and B 2.7) emerged as the best performing candidates in terms of both enzyme and gallic acid production. One Fungal isolate (F1) has also been included in this study from our laboratory collection. A total of 6 FARs (PP, STP, TSP, CH, CC and BP) that are rich in natural tannins were tested in six different combinations. PP with STP in the ratio of 1:1 was found to be most preferred FAR combination by all three isolates (B 2.2, B 2.7, & F 1) for the production of tannase and gallic acid. Maximum tannase (19.02 U/g) and gallic acid (5.32 mg/g) production were achieved by F1, closely followed by B 2.2 and B 2.7. Amongst bacterial isolates, B 2.2 was leading in production of tannase (13.21 U/g) and gallic acid (3.51 mg/g) whereas B 2.7 proved second best registering 9.15 U/g of tannase and 3.36 mg/g of gallic acid. The combination PP with BP was observed to be the second best preferred FAR formulation for the production. Further variations in the formulation of FAR and relative ratios of individual FAR were tested and arrived at a conclusion that PP with STP mixed in a ratio of 1:1 as the most suitable FAR combination for optimal yield of enzyme and its byproduct.