Department of Food Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.
Braz J Microbiol. 2013 Oct 30;44(2):559-67. doi: 10.1590/S1517-83822013000200036. eCollection 2013.
One variable at a time procedure was used to evaluate the effect of qualitative variables on the production of tannase from Aspergillus niger Van Tieghem. These variables including: fermentation technique, agitation condition, tannins source, adding carbohydrates incorporation with tannic acid, nitrogen source type and divalent cations. Submerged fermentation under intermittent shaking gave the highest total tannase activity. Maximum extracellular tannase activity (305 units/50 mL) was attained in medium containing tannic acid as tannins source and sodium nitrate as nitrogen source at 30 °C for 96 h. All added carbohydrates showed significant adverse effects on the production of tannase. All tested divalent cations significantly decreased tannase production. Moreover, split plot design was carried out to study the effect of fermentation temperature and fermentation time on tannase production. The results indicated maximum tannase production (312.7 units/50 mL) at 35 °C for 96 h. In other words, increasing fermentation temperature from 30 °C to 35 °C resulted in increasing tannase production.
采用单变量法评估定性变量对黑曲霉单宁酶生产的影响。这些变量包括：发酵技术、搅拌条件、单宁来源、添加碳水化合物与没食子酸结合、氮源类型和二价阳离子。间歇摇瓶发酵的总单宁酶活性最高。在以没食子酸为单宁源、硝酸钠为氮源的培养基中，在 30°C 下培养 96 小时，可获得最大的胞外单宁酶活性（305 单位/50mL）。所有添加的碳水化合物对单宁酶的生产均有显著的不利影响。所有测试的二价阳离子均显著降低了单宁酶的产量。此外，还进行了裂区设计，以研究发酵温度和发酵时间对单宁酶生产的影响。结果表明，在 35°C 下发酵 96 小时可获得最大的单宁酶产量（312.7 单位/50mL）。换句话说，将发酵温度从 30°C 升高到 35°C 会导致单宁酶产量增加。
