Tannase, or tannin acyl hydrolase (EC, is an inducible enzyme, which catalyses the breakdown of hydrolysable tannins and gallic acid esters. It transforms tannic acid into glucose and gallic acid. Tannase is used in the industrial processing of fruit juices and coffee flavored soft drinks as a clarifying agent, and in the manufacture of instant tea; it is also used in the production of wine and beer.

Generally tannase is obtained form microbial sources. A wide number of bacterial, fungal, and yeast cultures have been reported to produce the enzyme in SmF or SSF. Among these, Aspergillus awamori, A. niger, A. oryzae and A. japonicus have been considered as the best producers (104). Fusarium solani, Rhizopus oryzae, Trichoderma viride, and Candida sp. are other important sources of the enzyme. Tannase production in SSF using polyurethane foam showed superiority of SSF in comparison to SmF. The addition of high tannic acid concentrations increased total tannase activity, whereas the supplementation of glucose proved detrimental (105). SSF is considered to minimize catabolic repression for tannase production.

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