Application of Tannase in Wine Clarification Produced Under Submerged Fermentation Using Aspergillus ruber

摘要

Tannase producing fungal strains were isolated from different locations including garbages, forests and orchards etc. The strain giving higher enzyme yield was identified to be Aspergillus ruber. Enzyme production was studied under submerged fermentation using tannin rich substrates ber leaves (Zyzyphus mauriiiana) and amla leaves (Phyllanthus emblica). Tannase production was optimized under submerged cultivation conditions. Aspergillus ruber produced maximum enzyme after 72 h of incubation at 30°Chaving pH 5.5, with mannitol as carbon source and sodium nitrate as nitrogen source. End product (Gallic acid) in the growth media completely inhibited the enzyme production at 0.3% concentration. Supplementation of tannic acid (0.6%) medium with Ber leaves and Amla leaves at a concentration of 0.6% (w/v) resulted in higher tannase production compared to tannic acid (2%) medium. Under optimized conditions here tlie enzyme production by Aspergillus ruber was 18 Unil' Tannase produced was used in clarification ofjamun wine and grape wine (red wine). For red wine (grape) andjamun wine 20 Uml~(-1) tannase was found enough to degrade a significant amount of tannins.