Evaluation and optimization of food-grade tannin acyl hydrolase production by a probiotic Lactobacillus plantarum strain in submerged and solid state fermentation

► Tannase production by Lactobacillus plantarum MTCC 1407, a probiotic strain. ► Optimization of medium components by Plackett-Burman and response surface methodology. ► Significant variables were found to be tannic acid, glucose and MnSO4·7H2O. ► Coffee husk as substrate yielded high tannase activity in solid state fermentation.