Production, characterization and applications of tannase

• Effects of pH, incubation temperature, nitrogen and carbon sources, inorganic salts on tannase production were detailed described.
• The properties of tannases were summarized, including molecular weight, effect of temperature and pH, effect of metal ions, effect of organic solvents and surfactants.
• Tannase protein sequences and molecular architecture were described in detail.
• Novel developments in the field of tannase including metagenomic approach and directed evolution were discussed to get novel tannases or improve properties of the existing tannase.

Tannases, tannin acylhydrolases, are an important group of biotechnologically relevant enzymes which were utilized in a number of industrial applications, including the manufacture of instant tea, beer, fruit juices, some wines and gallic acid production. Tannases are by and large produced by microorganisms including Aspergillus, Paecilomyces, Lactobacillus and Bacillus. Tannases are generally produced on tannic carbon such as tannic acid, wheat bran, tea and coffee husk extract. Microbial tannases are mostly induced extracellular enzyme and produced by submerged fermentation and solid-state fermentation. The enzyme is most commonly purified by hydrophobic interaction chromatography in addition to reverse micelle. Most tannases can act in a wide range of temperature and pH, although tannases with acidic pH optima are more common. A sequence-based classification spreads tannases in many families thus reflecting the variety of molecules. Furthermore, tannase from Lactobacillus plantarum had been characterized by three-dimensional architecture. In recent years, a novel approach, metagenomic, was developed to exploring novel tannase from natural communities.

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