STUDIES ON THE PRODUCTION OF TANNASE BY STAPHYLOCOCCUS AUREUS.
Danjuma Isah, Aliyu Shugaba, Mohammed Adamu Milala
Department of Biochemistry,
University of Maiduguri, Maiduguri, Nigeria
Email: isahdanjuma2003@gmail.com
Abstract: Tannase is produced in the presence of tannic acid by different bacteria, examples lactobacillus, staphylococcus aureus and yeasts, is an inducible extracellular microbial enzyme: This study assessed the production of tannase by staphylococcus aureus in submerged fermentation (SMF) with tannic acid as substrate. The staphylococcus aureus specie was isolated and maintained on nutrient agar. Tannase production by staphylococcus aureus was screened for 120hours (5days) post-inoculation. The crude enzyme was used to determine the effect of pH, temperature and stability (t1/2). The pH, temperature and incubation period optima of tannase production were found at 6.0, 50C and 24hrs. Staphylococcus aureus exhibited highest enzyme activity of 3.81U/min conversion respectively after 24h incubation period with 2.0g tannic acid as substrate. The enzyme was stable at temperature of 50oC for a period of 9hours. The half-life (t1/2) value of enzyme was 3.17hours.From the result, tannase from staphylococcus aureus may be suitable and favorable for industrial application where operational temperature is 50oC and below.
Keywords: Tannase, Tannic acid, Staphylococcus aureus, SMF