Application | Comment | Organism |
---|---|---|
nutrition | the enzyme has potential use in the food industry, for example for clarification of beer and fruit juices. Due to the extracellular nature and the high pH and temperature stability of the tannase, the production of the enzyme in the solid-state fermentation has a high potential of economic production, in comparison to a submerged fermentation | Aspergillus niger |
synthesis | production of propyl gallate for the food industry and trimethoprim in the pharmaceutical industry | Aspergillus niger |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
tannic acid + H2O | Aspergillus niger | - |
? | - |
? | |
tannic acid + H2O | Aspergillus niger PKL 104 | - |
? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus niger | - |
PKL 104 | - |
Aspergillus niger PKL 104 | - |
PKL 104 | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
tannic acid + H2O | - |
Aspergillus niger | gallic acid + ? | - |
? | |
tannic acid + H2O | - |
Aspergillus niger PKL 104 | gallic acid + ? | - |
? | |
tannic acid + H2O | - |
Aspergillus niger | ? | - |
? | |
tannic acid + H2O | - |
Aspergillus niger PKL 104 | ? | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
extracellular enzyme produced in the solid-state fermentation and in the submerged fermentation | Aspergillus niger |
70 | - |
intracellular enzyme of the submerged fermentation | Aspergillus niger |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
the intracellular enzyme of the submerged fermentation is highly unstable above | Aspergillus niger |
50 | - |
88% of the activity retained, extracellular enzyme produced in the solid-state fermentation | Aspergillus niger |
60 | - |
83% of the activity retained, extracellular enzyme produced in the solid-state fermentation | Aspergillus niger |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
intracellular enzyme of the submerged fermentation | Aspergillus niger |
5.5 | - |
extracellular enzyme produced in the solid-state fermentation | Aspergillus niger |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
2 | 8 | extracellular enzyme produced in the solid-state fermentation | Aspergillus niger |
4 | 7 | intracellular enzyme of the submerged fermentation | Aspergillus niger |
4.5 | 5.5 | extracellular enzyme of the submerged fermentation | Aspergillus niger |