文献类型： 外文期刊
作者： Yao, Jian 1 ; Guo, Geng Shan 2 ; Ren, Guang Hui 2 ; Liu, Yu Huan 2 ;
作者机构： 1.Jiangxi Acad Agr Sci, Inst Agr Appl Microbiol, Nanchang 330200, Peoples R China
2.Sun Yat Sen Univ, Sch Life Sci, Guangzhou 510275, Guangdong, Peoples R China
关键词： Microbial tannase;Fermentation;Application;Molecular expression;Three-dimensional architecture
期刊名称：JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC （ 影响因子：2.269； 五年影响因子：2.328 ）
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年卷期：
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收录情况： SCI
摘要： Tannases, tannin acylhydrolases, are an important group of biotechnologically relevant enzymes which were utilized in a number of industrial applications, including the manufacture of instant tea, beer, fruit juices, some wines and gallic acid production. Tannases are by and large produced by microorganisms including Aspergillus, Paecilomyces, Lactobacillus and Bacillus. Tannases are generally produced on tannic carbon such as tannic acid, wheat bran, tea and coffee husk extract. Microbial tannases are mostly induced extracellular enzyme and produced by submerged fermentation and solid-state fermentation. The enzyme is most commonly purified by hydrophobic interaction chromatography in addition to reverse micelle. Most tannases can act in a wide range of temperature and pH, although tannases with acidic pH optima are more common. A sequence-based classification spreads tannases in many families thus reflecting the variety of molecules. Furthermore, tannase from Lactobacillus plantarum had been characterized by three-dimensional architecture. In recent years, a novel approach, metagenomic, was developed to exploring novel tannase from natural communities.
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