20Jan 2017

SCREENING OF AGRO-RESIDUES FOR THE PRODUCTION OF MICROBIAL TANNASE.

  • Department of Microbiology, Govt.Institute of Science, Aurangabad. (MS).India
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Tannin Acyl Hydrolase (E.C 3.1.1.20) commonly referred as Tannase is one of the important hydrolytic microbial enzymes. It hydrolyses hydrolysable tannin and produces glucose and gallic acid. It is an industrially important enzyme and has several applications in various industries such as food, pharmaceutical, leather, animal feed and cosmetics. Realizing the importance of enzyme tannase, the present study aims to investigate the total phenolic content and hydrolysable tannin content from different agro-residues and utilize the efficient agro-residue as a substrate for potent tannase producing microorganism for the production of tannase. The amount of total phenols, were analyzed using a spectrophotometric technique, using Folin-ciocalteau reagent. Gallic acid was used as standard compound and the total phenols were expressed as mg/g gallic acid equivalents. The hydrolysable tannin content was analyzed by Mondal’s method. The maximum phenolic content and hydrolysable tannin content was found in Punica granatum peel (pomegranate peel) and Prunus dulcis leaves (almond leaves) respectively. Thus out of the thirty one agro-residues; three agro-residues were selected for final screening having higher concentration of hydrolysable tannin content viz. Prunus dulcis leaves (almond leaves), Annona reticulate leaves (Custard apple leaves); Azadirachta indica leaves (Neem leaves). The selected agro residues were used for production of microbial tannase. Accordingly the actinomycetal isolate, Streptomyces sp.SKA1 and the leaves of Azadirachta indica were selected as potent combination for tannase production.

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[S. N. Girdhari and S. A. Peshwe. (2017); SCREENING OF AGRO-RESIDUES FOR THE PRODUCTION OF MICROBIAL TANNASE. Int. J. of Adv. Res. 5 (Jan). 625-631] (ISSN 2320-5407). www.journalijar.com

Sarika Girdhari
Government Institute of Science, Aurangabad, (MS), India

DOI:

Article DOI: 10.21474/IJAR01/2790      
DOI URL: http://dx.doi.org/10.21474/IJAR01/2790

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