Variability among strains of Aspergillus section Nigri with capacity to degrade tannic acid isolated from extreme environments

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• 作者：F. Lara-Victoriano ; F. Veana ; F. D. Hernández-Castillo…
• 关键词：Aspergillus niger ; Cuatro Ciénegas ; Info ; Gen ; Tannic acid ; Tannase
• 刊名：Archives of Microbiology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：199
• 期：1
• 页码：77-84
• 全文大小：
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Microbiology; Microbial Ecology; Biochemistry, general; Cell Biology; Biotechnology; Ecology;
• 出版者：Springer Berlin Heidelberg
• ISSN：1432-072X
• 卷排序：199

文摘

Tannins are polyphenolic compounds that cause astringent flavor and turbidity in food. Tannase is an enzyme that catalyzes the hydrolysis of tannins and is used in food industry. This study was conducted to determine the genetic variability and the tannase alleles variation in fungal strains isolated from soil and plants at five extreme areas of Coahuila, México. Two screening assays under 1 and 20 % of tannic acid were performed, with the isolations. In these assays, it was possible to identify 756 and 128 fungal strains, respectively. The major fungal variability was observed in “Cuatro Ciénegas” with 26 strains. The microorganisms were distributed in 11 groups, which correspond to Aspergillus section Nigri. AN7 and AN1 groups showed the major number of isolates from “Paila” and “Cuatro Ciénegas” locations, respectively. In the last location, the major diversity and specific richness were found. But in “Ojo Caliente,” tannase allele conservations were observed.