Published Paper Details:

Tannase enzyme producing fungal spores were isolated from spoiled bread. The extracellular fungal spores that producing maximum yield of enzyme was identified as Aspergillus niger. Enzyme production was studied under solid state fermentation using different rich tannin substrates like indian almond leaves (Terminalia catappa), amla leaves (Phyllanthus emblica), jamun leaves (Syzygium cumini) and tamarind leaves (Tamarindus indica). Compared to all of these substrates indian almond leaves were found to be the best substrate for enzyme production under solid state fermentation (SSF). The maximum production of tannase was found to be at 30? after 72hrs of incubation. The crude enzyme was separated by using the column chromatography from that fractions were analyzed that serine (0.2Rf) amino acid from indian almond leaves substrate using thin layer chromatography (TLC), and jamun leaves substrate has tannase enzyme functional groups using Fourier-transform infrared analysis (FTIR). Then the tannase enzyme was shows the higher inhibitory activity against the Pseudomonas sp., while applied on antibacterial activities.