Table 2.
Physicochemical properties of some characterized tannases.
| Microorganism | Substrate | Temperature optimum (°C) | Stability temperature (°C) | pH optimum | Stability pH | pI | KM (mM) | V Max (μmol/min·mg) | Reference |
|---|---|---|---|---|---|---|---|---|---|
| Arxula adeninivorans | Methyl gallate | 40 | ≤50 | 6.0 | 5.0–7.0 | n.d. | 4.4 | n.d. | [21] |
| Aspergillus awamori | Methyl gallate | 30 | ≤30 | 2.0, 8.0 | 2.0 | 4.4 | 1.9 | 830 | [37] |
| Aspergillus flavus | Tannic acid | 50–60 | ≤60 | 5–5.5 | 5.0–5.5 | n.d. | 0.05 | n.d. | [71, 73] |
| Aspergillus niger | Methyl gallate | 30 | ≤60 | 5.0–6.5 | 4.5–6.5 | n.d. | 0.6 | 5 | [74] |
| Aspergillus niger Aa20 | Tannic acid | 60–70 | ≤90 | 6.0 | 3.5–7.0 | 3.8 | n.d. | n.d. | [42] |
| Aspergillus niger ATCC 16620 | Methyl gallate | 30–40 | ≤65 | 6.0 | 4.0–8.0 | n.d. | 103 | 4.25 | [75] |
| Aspergillus niger GH1 | Methyl gallate | 60 | ≤50 | 6.0 | 4.0–6.0 | 3.5 | 0.041 | 11.03 | [31] |
| Aspergillus niger LCF8 | Tannic acid | 35 | ≤45 | 6.0 | 3.5–8.0 | 4.3 | n.d. | n.d. | [59] |
| Aspergillus niger van Tieghem | Methyl gallate | 60 | ≤60 | 6 | 4.5–7.5 | n.d. | 0.2 | 5 | [76] |
| Aspergillus oryzae | Tannic acid | 40 | ≤45 | 5.5 | 4.5–6.0 | n.d. | 7.35 | 83 | [77] |
| Candida sp. | Tannic acid | 50 | ≤70 | 6.0 | 3.5–7.5 | n.d. | n.d. | n.d. | [78] |
| Lactobacillus plantarum | Methyl gallate | 40 | ≤45 | 8.0 | 7.5–9.0 | n.d. | 0.62 | n.d. | [40] |
| Paecilomyces variotii | Tannic acid | 55 | ≤55 | 5.5 | 4.5–6.5 | n.d. | 6.1 × 10−4 | 5.6 | [34] |
| Penicillium variable | Tannic acid | 50 | ≤80 | 5.0 | 3.0–8.0 | n.d. | 32 | 1.11 | [32] |
| Verticillium sp. (TAH 1) | Tannic acid | 25 | ≤30 | 5.5 | 4.5–6.0 | 5.8 | 1.05 | n.d. | [12] |
| Verticillium sp. (TAH 2) | Tannic acid | 20 | ≤30 | 5.5 | 5.0–7.5 | 6.2 | 1.05 | n.d. | [12] |
n.d.: Not determined.