Production of tannase and gallic acid by three fungal strains under submerged fermentation using agricultural waste

Fungi are the predominant source of tannase for industrial production though other microorganisms are being exploited for industrial production and applications. In this study the ability of A. versicolor, F. equiseti and P. citrinum to secrete tannase using pineapple peel and acacia fruits was assessed. The pineapple peel and acacia fruits were used as source of tannins for tannase and gallic acid production under submerged fermentation. The tannin concentration in pineapple peel was higher than acacia. After fermentation, acacia was better utilised by the three fungal strains producing the least tannin concentration, higher biomass weight, gallic acid concentration, protein concentration and tannase activity. However, A. versicolor best utilized the two substrate compared to F. equiseti and P. citrinum. In conclusion pineapple peel and acacia nuts are good substrate for tannase and gallic acid production using the fungi strains A. versicolor, F. equiseti and P. citrinum.