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KMID : 1094720080130050571
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Biotechnology and Bioprocess Engineering
2008 Volume.13 No. 5 p.571 ~ p.576
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Effects of inoculum concentration, temperature, and carbon sources on tannase production during solid state fermentation of cashew apple bagasse
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Rodrigues Tigressa H. S.
Pinto Gustavo Adolfo Saavedra
Goncalves Luciana R. B.
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Abstract
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In this study, the optimization of tannase production by solid state fermentation was investigated using cashew apple bagasse (CAB), an inexpensive residue produced by the cashew apple agroindustry, as a substrate. To accomplish this, CAB was enriched with 2.5% (w/w) tannic acid and 2.5% (w/w) ammonium sulphate and then moistened with water (60 mL/100 g of dry CAB). The influence of inoculum concentration (104 to 107 spores/g), temperature (20, 25, 30, and 35°C) and several additional carbon sources (glucose, starch, sucrose, maltose, analytical grade glycerol, and glycerol produced during biodiesel production) on enzyme production by Aspergillus oryzae was then evaluated. Supplementation with maltose and glycerol inhibited tannase synthesis, which resulted in lower enzyme activity. Starch and sucrose supplementation increased enzyme production, but decreased the enzyme productivity. The maximum tannase activity (4.63 units/g of dry substrate) was obtained at 30°C, using 107 spores/g and 1.0% (w/v) sucrose as an additional carbon source.
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KEYWORD
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cashew apple bagasse, solid state fermentation, Aspergillus oryzae, tannase
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