Production and Properties of Tannase from Lenzites betulina

Lenzites betulina에 의한 Tannase 생산 및 성질에 관한 연구

  • Hong, Jae-Sik (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Myung-Kon (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Keum-Jae (Department of Nursing, Chonbuk National University) ;
  • Kwak, In-Gu (Department of Food Science & Technology, Chonbuk National University) ;
  • Yoon, Sook (Department of Food Science & Technology, Chonbuk National University)
  • 홍재식 (전북대학교 식품공학과) ;
  • 김명곤 (전북대학교 식품공학과) ;
  • 김금재 (전북대학교 간호학과) ;
  • 곽인구 (전북대학교 식품공학과) ;
  • 윤숙 (전북대학교 식품공학과)
  • Published : 1990.12.01

Abstract

Six species under the basidiomycetes were screened for extracellular tannase (tannin acyl hydrolase EC 3.1. 1.20) production in submerged culture and Lenzites betulina was found to be most effective for the production of tannase. The optimum cultural conditions for tannase production were $25^{\circ}C$, pH 6.0 and 21 days of culture period, The efficient composition of culture medium for the production of tannase was performed in synthetic medium containing tannic acid, 2g; sucrose, 5g; bacto-peptone, 2g; ,$ KH_2PO_4, \;2g,\; MgSO_4.7H_2O \;0.5g,\; CuS0_4.5H_2O$, 2 mg; thiamine HCl, 100 ug and distilled water 100 ml, The tannase produced from Lenzites bdulin*r was 223.3 unit (umole of gaUic acidiml of brothlmin). The tannase had an optimal reaction conditions ofpH 6.0 and temperature of $40^{\circ}C$. The enzyme was stable at temperature below $40^{\circ}C$ and lost its activity by 50% above $60^{\circ}C$. And the stable pH range was 5.5 to 6.0.

Keywords

Tannase;Lenzites betulina