Premium
Preliminary studies on tannin degradation by Aspergillus niger van Tieghem MTCC 2425
Author(s) -
Bhat T. K.,
Makkar H. P. S.,
Singh B.
Publication year - 1997
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1997.00164.x
Subject(s) - tannin , tannic acid , aspergillus niger , fungus , condensed tannin , food science , aspergillus , tannase , strain (injury) , biology , botany , chemistry , proanthocyanidin , polyphenol , biochemistry , antioxidant , gallic acid , anatomy
A tannin‐degrading strain of Aspergillus niger van Tieghem was grown at pH 5·0 and 30°C in a defined medium where tannins were the sole source of carbon and energy. The fungus had variable growth in tannic acid‐ and quebracho tannin‐medium and could tolerate these tannins even up to 150 g −1 without showing any growth inhibition.