Gallic acid production under anaerobicsubmerged fermentation by two bacilli strains

[摘要] BackgroundTannase is an enzyme that catalyses the breakdown of ester bonds ingallotannins such as tannic acid. In recent years, the interest on bacterialtannases has increased because of its wide applications. The lactic acidbacteria (LAB) plays an important role in food tannin biotransformation, it hasthe ability of hydrolyse tannins in ruminants intestine. The finding of tanninhydrolysis by LAB has sparked their use as tannase producer.ResultsThe bacterial strains used in the present work were identified asBacillus subtilis AM1 and Lactobacillus plantarum CIR1. The maximal tannaseproduction levels were 1400 and 1239 U/L after 32 and 36 h of fermentationrespectively, for B. subtilis AM1 andL. plantarum CIR1. Maximum gallic acid release was 24.16 g/L forB. subtilis AM1 and 23.73 g/L forL. plantarum CIR1. HPLC analysis showedthe formation of another peaks in the retention time range of 9–14 min, whichcould be attributed to the formation of di or tri-galloyl glucose.ConclusionsAccording to database, the strains were identified as Bacillus subtilis AM1 and Lactobacillus plantarum CIR1. In conclusion, both strains hadthe capability to produce good titres of extracellular tannase and releasegallic acid.

[发布日期] 2015-12-30

[关键词] Tannase;Gallic acid;Bacterial strains;Anaerobic;Submerged fermentation;Liquid chromatography