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Literature summary for 3.1.1.20 extracted from
- Effects of inoculum concentration, temperature, and carbon sources on tannase production during solid state fermentation of cashew apple bagasse (2008), Biotechnol. Bioprocess Eng., 13, 571-576.
No PubMed abstract available
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus oryzae | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| tannic acid + H2O | - |
Aspergillus oryzae | gallic acid + D-glucose | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| tannase | - |
Aspergillus oryzae |
Expression
| Organism | Comment | Expression |
|---|---|---|
| Aspergillus oryzae | supplementation with maltose or glycerol inhibits tannase synthesis, which results in lower enzyme activity | down |
| Aspergillus oryzae | tannic acid is an inducer. Supplementation with starch or sucrose increases enzyme production, but decreases the enzyme productivity. Maximum tannase activity (4.63 units/g of dry substrate) is obtained at 30°C, using 107 spores/g and 1.0% (w/v) sucrose as an additional carbon source. Yield of tannase increases as the inoculum size increases, with the maximal activity and productivity (3.50 units/g of dry substrate and 0.146 units/g of dry substrate/h, respectively) occurring when the cashew apple bagasse is inoculated with 107 spore/g and incubated for 24 h | up |
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