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Production of tannase by Aspergillus species UCP1284 was studied using solid state fermentation and cashew bagasse as substrate. Amount of 35 strains of fungi species isolated from soil of Caatinga were used for qualitative selection of strains with potential for production of tannase. Through the selected fungi, a complex study was achieved about the influence of the variables: substrate amount, initial moisture content and tannic acid concentration on the production of tannase by solid state fermentation, using a factorial design (23). The maximum activity was 12.26 U/g of dry substrate obtained at the time of 48 hours using 10.0 g of substrate with initial moisture content of 40% and using 2.0% of tannic acid. This first design for enzyme production demonstrated the influence of the studied parameters, mainly, substrate amount on the enzyme yield, and its relevance in the process for the subsequent optimization protocol.   Key words: Tannase, Aspergillus species, Caatinga, cashew bagasse, solid fermentation.

Tannase production by Aspergillus spp. UCP1284 using cashew bagasse under solid state fermentation