STATISTICAL OPTIMIZATION OF TANNASE PRODUCTION BY PENICILLIUM SP. EZ-ZH390 IN SUBMERGED FERMENTATION

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ZAKIPOUR MOLKABADI ESMAEIL; HAMIDI ESFAHANI ZOHREH; SAHARI MOHAMMAD ALI; AZIZI MOHAMMAD HOSSEIN

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Journal: Applied Food Biotechnology Year:2015 | Volume:2 | Issue:3 Page(s): 63-70

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Title

STATISTICAL OPTIMIZATION OF TANNASE PRODUCTION BY PENICILLIUM SP. EZ-ZH390 IN SUBMERGED FERMENTATION

Author(s)

ZAKIPOUR MOLKABADI ESMAEIL | HAMIDI ESFAHANI ZOHREH | SAHARI MOHAMMAD ALI | AZIZI MOHAMMAD HOSSEIN | Issue Writer Certificate

Keywords

ONE FACTOR AT A TIME

PENICILLIUM SP. EZ-ZH190

RESPONSE SURFACE METHODOLOGY

SUBMERGED FERMENTATION

TANNASE

Abstract

Tannase has several important applications in food, feed, chemical and pharmaceutical industries. In the present study, production of TANNASE by mutant strain, Penicillium sp. EZ-ZH390, was optimized in SUBMERGED FERMENTATION utilizing two statistical approaches. At first step, a ONE FACTOR AT A TIME design was employed to screen the preferable nutriments (carbon and nitrogen sources of the medium) to produce TANNASE. Screening of the carbon source resulted in the production of 10.74 UmL-1 of TANNASE in 72 h in the presence of 14% raspberry leaves powder. A 1.99-fold increase in TANNASE production was achieved upon further screening of the nitrogen source (in the presence of 1.2% ammonium nitrate). Then the culture condition variables were studied by the RESPONSE SURFACE METHODOLOGY using a central composite design. The results showed that temperature of 30oC rotation rate of 85 rpm and fermentation time 24 h led to increased TANNASE production. At these conditions, TANNASE activity reached to 21.77 UmL-1, and TANNASE productivity was at least 3.55 times (0.26 UmL-1h-1) in compare to those reported in the literature. The present study showed that, at the optimum conditions, Penicillium sp. EZ-ZH390 is an excellent strain for use in the efficient production of TANNASE.

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APA: Copy

ZAKIPOUR MOLKABADI, ESMAEIL, HAMIDI ESFAHANI, ZOHREH, SAHARI, MOHAMMAD ALI, & AZIZI, MOHAMMAD HOSSEIN. (2015). STATISTICAL OPTIMIZATION OF TANNASE PRODUCTION BY PENICILLIUM SP. EZ-ZH390 IN SUBMERGED FERMENTATION. APPLIED FOOD BIOTECHNOLOGY, 2(3), 63-70. SID. https://sid.ir/paper/662891/en

Vancouver: Copy

ZAKIPOUR MOLKABADI ESMAEIL, HAMIDI ESFAHANI ZOHREH, SAHARI MOHAMMAD ALI, AZIZI MOHAMMAD HOSSEIN. STATISTICAL OPTIMIZATION OF TANNASE PRODUCTION BY PENICILLIUM SP. EZ-ZH390 IN SUBMERGED FERMENTATION. APPLIED FOOD BIOTECHNOLOGY[Internet]. 2015;2(3):63-70. Available from: https://sid.ir/paper/662891/en

IEEE: Copy

ESMAEIL ZAKIPOUR MOLKABADI, ZOHREH HAMIDI ESFAHANI, MOHAMMAD ALI SAHARI, and MOHAMMAD HOSSEIN AZIZI, “STATISTICAL OPTIMIZATION OF TANNASE PRODUCTION BY PENICILLIUM SP. EZ-ZH390 IN SUBMERGED FERMENTATION,” APPLIED FOOD BIOTECHNOLOGY, vol. 2, no. 3, pp. 63–70, 2015, [Online]. Available: https://sid.ir/paper/662891/en

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