Applied Biochemistry and Biotechnology

, Volume 176, Issue 4, pp 1131–1140 | Cite as

Gallic Acid Production with Mouldy Polyurethane Particles Obtained from Solid State Culture of Aspergillus niger GH1

  • Marco Mata-Gómez
  • Solange I. Mussatto
  • Raul Rodríguez
  • Jose A. Teixeira
  • Jose L. Martinez
  • Ayerim Hernandez
  • Cristóbal N. Aguilar
Article
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Accepted:

Abstract

Gallic acid production in a batch bioreactor was evaluated using as catalytic material the mouldy polyurethane solids (MPS) obtained from a solid-state fermentation (SSF) bioprocess carried out for tannase production by Aspergillus niger GH1 on polyurethane foam powder (PUF) with 5 % (v/w) of tannic acid as inducer. Fungal biomass, tannic acid consumption and tannase production were kinetically monitored. SSF was stopped when tannase activity reached its maximum level. Effects of washing with distilled water and drying on the tannase activity of MPS were determined. Better results were obtained with dried and washed MPS retaining 84 % of the tannase activity. Maximum tannase activity produced through SSF after 24 h of incubation was equivalent to 130 U/gS with a specific activity of 36 U/mg. The methylgallate was hydrolysed (45 %) in an easy, cheap and fast bioprocess (30 min). Kinetic parameters of tannase self-immobilized on polyurethane particles were calculated to be 5 mM and 04.1 × 10−2 mM/min for K M and V max, respectively. Results demonstrated that the MPS, with tannase activity, can be successfully used for the production of the antioxidant gallic acid from methyl-gallate substrate. Direct use of PMS to produce gallic acid can be advantageous as no previous extraction of enzyme is required, thus reducing production costs.

Keywords

Tannase Gallic acid Methyl gallate Mouldy polyurethane solids State solid fermentation 
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Notes

Acknowledgments

Authors thank the National Council for Science and Technology (CONACYT-Mexico) for the financial support. The present work was performed as part of a cooperative agreement between DIA-Universidad Autónoma de Coahuila (Mexico) and IBB-Universidade do Minho (Portugal) within a specific training stay undertaken at the DEB-UM. Part of the research was funded by a project SEP-CONACYT-CB-2011.

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Marco Mata-Gómez
    • 1
    • 3
  • Solange I. Mussatto
    • 2
  • Raul Rodríguez
    • 1
  • Jose A. Teixeira
    • 3
  • Jose L. Martinez
    • 1
  • Ayerim Hernandez
    • 1
  • Cristóbal N. Aguilar
    • 1
  1. 1.Department of Food Research (DIA-UAdeC). School of ChemistryUniversidad Autónoma de CoahuilaSaltilloMexico
  2. 2.Department of BiotechnologyDelft University of TechnologyDelftThe Netherlands
  3. 3.IBB - Institute for Biotechnology and Bioengineering, Centre of Biological EngineeringUniversity of MinhoBragaPortugal

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