Battestin Vania, Macedo Gabriela Alves
Food Science Department, Faculty of Food Engineering, Campinas Stadual University, P.O. Box 6121, CEP 13083-862 Sao Paulo, SP, Brazil.
Bioresour Technol. 2007 Jul;98(9):1832-7. doi: 10.1016/j.biortech.2006.06.031. Epub 2006 Oct 11.
Surface response methodology was applied to the optimization of the laboratory scale production of tannase using a lineage of Paecilomyces variotii. A preliminary study was conducted to evaluate the effects of variables, including temperature ( degrees C), residue (%) (coffee husk:wheat bran), tannic acid (%) and salt solutions (%) on the production of tannase during 3, 5 and 7 days of fermentation. Among these variables, temperature, residues and tannic acid had significant effects on tannase production. The variables were optimized using surface response methodology. The best conditions for tannase production were: temperature (29-34 degrees C); tannic acid (8.5-14%); % residue (coffee husk:wheat bran 50:50) and incubation time of 5 days. The supplementation of external nitrogen and carbon sources at 0.4%, 0.8% and 1.2% concentration on tannase production were studied in the optimized medium. Three different nitrogen sources included yeast extract, ammonia nitrate and sodium nitrate along with carbon source (starch) were studied. Only ammonia nitrate showed a significant effect on tannase production. After the optimization process, the tannase activity increased 8.6-fold.
采用表面响应法对用拟青霉谱系进行实验室规模的单宁酶生产进行优化。进行了一项初步研究，以评估温度（℃）、残渣（%）（咖啡壳：麦麸）、单宁酸（%）和盐溶液（%）等变量在发酵3天、5天和7天期间对单宁酶生产的影响。在这些变量中，温度、残渣和单宁酸对单宁酶生产有显著影响。使用表面响应法对这些变量进行了优化。单宁酶生产的最佳条件为：温度（29 - 34℃）；单宁酸（8.5 - 14%）；残渣（%）（咖啡壳：麦麸50:50）和培养时间5天。在优化培养基中研究了浓度为0.4%、0.8%和1.2%的外部氮源和碳源对单宁酶生产的影响。研究了三种不同的氮源，包括酵母提取物、硝酸铵和硝酸钠以及碳源（淀粉）。只有硝酸铵对单宁酶生产有显著影响。经过优化过程，单宁酶活性提高了8.6倍。
