Vania Battestin, UNICAMP/FEA; Gustavo Adolfo Saavedra Pinto, CNPAT; Gabriela Alves Macedo, UNICAMP.2026-06-30http://hdl.handle.net/123456789/374197A 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.openAccessCaracterização bioquímicaTanaseFermentaçãoResíduoPaecilomyces variotiiArtigo de periódico