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Potential Production of Tannin Acyle Hydrolase by Enterococcus caseliflavus Using Green Tea

Doaa Bahaa Eldin Darwish, Arafat El-Tanash.


Abstract

Eleven bacterial strains were isolated from the tannery soil sample on tannic acid agar medium by dilution plate method. They were identified as Enterococcus caseliflavus, Lactobacillus fermenti, Lactobacillus delbaecki, Lactobacillus bifidus, Bacillus lentus, Bacillus macerans, Bacillus bdius, Bacillus brevis, Enterococcu mundtii, Enterococcus hira, and Streptococcus mitis. Liquid State Fermentation technique using Green tea (GT) as tannin rich substrate was used as selective media in the survey. Enterococcus caseliflavus showed the most active strain in tannin acyl hydrolase production on green tea. Tannin acyl hydrolase enzyme (TAH) activity after optimization recorded 2.86 fold increase compared with the activity before optimization; Plackett–Burman design was applied for the screening of 8 variables on the production of tannin acyl hydrolase using green tea as a substrate. The effect of the tested variables was screened at the probability (P) level of 0.05. The Significant variables effect of Additive glucose (D) is the most significant factor affecting TAH production followed by, Initial pH(B), NH4CL (F),and Incubating temperature(A). The analysis of variance of models after the exclusion of insignificant coefficients showed that the coefficient of determination (R2) was 0.999705for tannin acyl hydrolase.

Key words: Enterococcus caseliflavus, Tannase (tannin acyl hydrolase; E.C.3.1.1.20), Green tea, SMF.






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