Isolation and Characterization of a Microbial Strain Capable of Degrading Vegetable Tannins

Abstract

Abstract: Inseveralstudies,tannininforage s anddiets has already shownantinut ritionalproperties to humanand herbivorousanimals.Ontheotherhand,somecompounds withlowmolecula rweight,obtainedfrompurificatio nof tannindegradation,exhibitedmany biologicalactivities.Sothestudy onbiologicaldegradationofvegeta bletannin was veryimportant.Inthis paper,am icrobialstraincapabletodegradevegetabletannins was isolatedaccordingto its high capacity of removing chemic al oxygen demand.After being incubated in Czapek medium with tannin concentration5g /L,at28℃,pH4.5,120r /minfor3days,themaximumremovaloftanninreached10%.Based on its morphological and physiologic characteristics,the strain was id entified as Aspergillus niger.

Key words: chemical oxygen demand, tannin, deg radation, strain, isolation, ident ification

LU Yuan-Ping , YAO Kai, LI Qing. Isolation and Characterization of a Microbial Strain Capable of Degrading Vegetable Tannins[J]. FOOD SCIENCE, 2003, 24(3): 50-53.

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Isolation and Characterization of a Microbial Strain Capable of Degrading Vegetable Tannins

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