Gallic acid production under anaerobic submerged fermentation by two bacilli strains


Pedro Aguilar‑Zárate1, Mario A. Cruz2*, Julio Montañez1, Raúl Rodríguez‑Herrera1, Jorge E. Wong‑Paz1, Ruth E. Belmares1 and Cristóbal N. Aguilar1

1Group of Bioprocesses, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
2 Department of Food Science and Food Technology, Universidad Autónoma Agraria Antonio Narro, 25315 Saltillo, Coahuila, Mexico

*; cristobal.aguilar@uadec.


Tannase is an enzyme that catalyses the breakdown of ester bonds in gallotannins such as tannic acid.
In recent years, the interest on bacterial tannases has increased because of its wide applications. The lactic acid bacteria (LAB) plays an important role in food tannin biotransformation, it has the ability of hydrolyse tannins in ruminants intestine. The finding of tannin hydrolysis by LAB has sparked their use as tannase producer.