Biochemical characterization of tannases from Paecilomyces variotii and Aspergillus niger.

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dc.contributorVania Battestin, UNICAMP/FEA; Gustavo Adolfo Saavedra Pinto, CNPAT; Gabriela Alves Macedo, UNICAMP.
dc.creatorBATTESTIN, V.
dc.creatorPINTO, G. A. S.
dc.creatorMACEDO, G. A.
dc.date2026-06-19T18:07:14Z
dc.date2026-06-19T18:07:14Z
dc.date2009-02-16
dc.date2007
dc.date.accessioned2026-06-30T23:06:13Z
dc.descriptionA biochemical characterization of the tannases from Paecilomyces variorii (produced at Unicamp), Aspergillus niger (purchased ii-om Industrial Kerry Bio-Science) and A. niger cnpat 001 (purchased from Embrapa Agroindustrial 'lI'opical-Brazil) was carried out. P. variotii is a new strain obtained from the screening of 500 fungi that were tested for their production of tannase. The biochemical properties of this new tannase from R variatii were determined and compared with those of two other tannase preparations. The tannase produced from R variotii showed optimum activity at pH 6.5. The functional temperature range of the taruiases was from 20-70°C, with optima at 70°C for 1’. variotii and at 60°C for the commercially obtained tannase, whereas A. niger cnpat 00l showed optimum activity at 40°C. The effects of l mM preparations of cations and anions, inhibitors, surfactants, and chelators on the tannase activity fi'om R variorii were also studied.
dc.identifierFood Science and Biotechnology, v.16, n.2, p.243-248, 2007.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/427449
dc.identifier.urihttp://hdl.handle.net/123456789/374197
dc.languageeng
dc.rightsopenAccess
dc.subjectCaracterização bioquímica
dc.subjectTanase
dc.subjectFermentação
dc.subjectResíduo
dc.subjectPaecilomyces variotii
dc.titleBiochemical characterization of tannases from Paecilomyces variotii and Aspergillus niger.
dc.typeArtigo de periódico

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