Optimization of Culture Conditions for Producing Tannase by Aspergillus sp.T3-5-1

doi:10.7506/spkx1002-6630-201019053

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 245-249.doi: 10.7506/spkx1002-6630-201019053

• Bioengineering • Previous Articles Next Articles

Optimization of Culture Conditions for Producing Tannase by Aspergillus sp.T3-5-1

LIN Jian-hui1，HUANG Man-man1，CHEN Xue-xiang1，WANG Zheng2，XIAO Su-yao1，CAO Yong1,*

(1. College of Food Science, South China Agricultural University, Guangzhou 510640, China；
2. College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China)

Received:2009-12-24 Revised:2010-07-19 Online:2010-10-15 Published:2010-12-29
Contact: CAO Yong E-mail:caoyong2181@scau.edu.cn

Abstract

Abstract:

The conditions for producing tannase by a strain of Aspergillus sp.T3-5-1, which was derived from 60Co-induced mutation, were optimized using single factor and orthogonal array design methods. The optimal carbon source, nitrogen source, medium initial pH, tannic acid concentration, inocumlum size, rotational speed of shaking flask, medium volume contained in 250 mL shaking flask and culture temperature were β-cyclodextrin, peptone, 5.5, 3.5%, 5%, 120 r/min, 50 mL /250 mL and 30 ℃, respectively. The maximum tannase activity was up to 202.16 U/mL under these conditions, approximately 4-fold higher than before optimization.

Key words: Aspergillus, tannase, optimization of culture conditions

CLC Number:

TQ925

LIN Jian-hui1，HUANG Man-man1，CHEN Xue-xiang1，WANG Zheng2，XIAO Su-yao1，CAO Yong1,*. Optimization of Culture Conditions for Producing Tannase by Aspergillus sp.T3-5-1[J]. FOOD SCIENCE, 2010, 31(19): 245-249.

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Optimization of Culture Conditions for Producing Tannase by Aspergillus sp.T3-5-1

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