Production and Purification of Tannase from Aspergillus aculeatus Using Plant Derived Raw Tannin

Tannase, an enzyme with immense potential has lot of applications in food, beverage, pharmaceutical and chemical industries. During the present study, tannin content of different plant materials was determined. Tannase has been produced from Aspergillus aculeatus through fermentation of tannin rich plant materials. Among the plant materials used, Cassia ciamia gives better result. Maximum oxygen is utilized by the organism after 24 h of growth. pH of the fermented broth falls to 4.1 after 28 h of growth. Organism utilizes wheat bran as a solid substrate to produce maximum tannase. Maximum enzyme production through solid state fermentation was achieved after 72 h of growth. Purified enzyme has pH & temperature optima at 5.0 and 600 c respectively.