Tannase Production from Tea Stalks under Non-heat-treated Solid State Fermentation

WU Changzheng; CAI Huinong; NI Hui; ZHU Yanbing; YANG Yuanfan; XIAO Anfeng

doi:10.13305/j.cnki.jts.2014.01.010

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Journal of Tea Science ›› 2014, Vol. 34 ›› Issue (1) : 79-86. DOI: 10.13305/j.cnki.jts.2014.01.010

Tannase Production from Tea Stalks under Non-heat-treated Solid State Fermentation

WU Changzheng¹, CAI Huinong^1,2,3,4, NI Hui^1,2,3,4, ZHU Yanbing^1,2,3,4, YANG Yuanfan^1,2,3,4, XIAO Anfeng^1,2,3,4,*

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Abstract

The tannase production from Aspergillus niger by non-heat-treated solid state fermentation were investigated using tea stalks as substrate. The results showed that non-heat-treated solid state fermentation stimulated the production of tannase by 3.2-fold, when compared to that of heat-treated group. Supplementation with tannic acid was confirmed to have no influence on tannase production. Meanwhile, additional inorganic salts, carbon and nitrogen sources showed synergistic effect on tannase formation. Sucrose supplementation obtained maximum tannase yield, but the enzyme productivity in the initial stage of fermentation was decreased. Additional ammonium chloride played an important role in tannase synthesis process. It not only increased tannase production, but also shortened the fermentation period observably. Moreover, being supplemented with 7% sucrose and ammonium chloride obtained highest tannase production (23.6 U·g^-1). These results demonstrated that using tea stalks as substrate to produce tannase by non-heat-treated solid state fermentation is a good choice, which can provide the theory basis for further study of tannase production. Meanwhile, it will help to promote the large-scale exploitation of tea stalks and to increase the economic value of this agro-residue.

Key words

Aspergillus niger / agro-residue / non-heat-treated solid state fermentation / tannase / tea stalks

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WU Changzheng, CAI Huinong, NI Hui, ZHU Yanbing, YANG Yuanfan, XIAO Anfeng. Tannase Production from Tea Stalks under Non-heat-treated Solid State Fermentation[J]. Journal of Tea Science. 2014, 34(1): 79-86 https://doi.org/10.13305/j.cnki.jts.2014.01.010

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