alexa Optimization of Tannase Production and Improvement of Nutritional Quality of Two Potential Low-Priced Plant Feedstuffs under Solid State Fermentation by Pichia kudriavzevii Isolated from Fish Gut
Microbiology

Microbiology

Fermentation Technology

Author(s): Koushik Ghosh

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An autochthonous tannase yielding yeast strain Pichia kudriavzevii (GU939629), isolated from the gut of an Indian major carp (mrigal), Cirrhinus cirrhosus, has been used for extracellular tannase production and subsequent processing of two plant feedstuffs, Groundnut oil cake (GOC) and Pistia leaves (PL), under solid state fermentation (SSF). Of the two plant materials studied, GOC supported maximum tannase activity (0.82 ± 0.024 U/gds) degrading 94.1% of the initial tannin content, whereas SSF resulted in 0.68 ± 0.02 U/gds tannase activity and 89.1% tannin degradation through the use of PL as substrate. Following SSF for 15 d with optimized culture conditions, analysis of proximate composition revealed that there was significant increase (t-value significant at P < 0.05) in the contents of crude protein, lipid, minerals (Na, K, Ca, Mg, Zn, Fe, Cu, Mn, P), free amino acids and fatty acids; along with reduction in the contents of the other antinutritional factors, for example, crude fiber, phytic acid, and trypsin inhibitor. The results indicate that there is ample scope for further research to appraise potential application of gut microbiota for tannase production, as well as processing of low-cost plant feedstuffs for prospective use as feed ingredients for improved fish protein production.

This article was published in Food Biotechnology and referenced in Fermentation Technology

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