8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 1/13

 

UNDERTHE SUPERVISION OF

Dr.GUNJAN GOEL

Dr.SAURABH BANSALJAYPEE UNIVERSITY OF

INFORMATION TECHNOLOGY(JUIT)

WAKNAGHAT,HP

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 2/13

NAME- TANNIN ACYL HYDROLASE

CLASS- Hydrolase

Hydolyzes the ester bond of tannic acid toproduce gallic acid,glucose and galloylesters.

Present in plant, animal, miroorganisms.Produced by bacteria, yeast and fungi.

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 3/13

“TANNING”- means Water proofing andpreserving.

Transform animal hides into leather by

using plant extracts.

It is a phenolic compound that precipitateprotein.

Molecular wt. – 0.3 to 5 kDa

It is an antimicrobial agent.

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 4/13

STERILISATION

DRY HEAT1.Hot Air

Oven.

2.InfraRadiation.

MOIST HEAT

1.Autoclave

DISINFECTANT

 ANTISEPSIS

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 5/13

PREPARATION OF CULTURE MEDIA  SPECIES–  Aspergillus niger

CZAPEK DOX AGAR MEDIA

Incubation at 25˚C Incubation at 37˚C 

Screening – clear zone,

around colonies.

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 6/13

 Using TANNIC ACID STANDARD

Protein + FCR Blue colour Complex. (Folin’s Ciocalteau Reagent) 

GUAVA LEAVES AS SUBSTRATE

Presence of Tannic acid concentration was estimated in

guava leaves.

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 7/13

 

USING STANDARD GALLIC ACID

TANNASE activity is determined by the method ofDESCHAMP et al – 1983

TANNASE

TANNIC ACID GALLIC ACID

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 8/13

FERMENTATION – derived from Latin word fervere ,to boil. 

SOLID STATESUBMERGED

STATE

Submerged fermentation flask

with greater biomass. 

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 9/13

1. TEA - manufacturing of instantaneous tea.

2.  WINE & BEER- Reduce haziness in beer.

-50% colour of wine.

3. FRUIT JUICE & COLD DRINKS - reduce bitterness,non –deteriotive, disease- fighting antioxidantpotential.

4. GALLIC ACID PRODUCTION- used in cosmetics ,adhesives ,ingredients of developer in potography &

printing ink.5.  ANIMAL FEED- improve digestibility of feed.

6. DETANNING – of leather,effluent treatment.

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 10/13

PREPERATION OF CHEESE

Mozzarella cheese prepared by direct acidification.

35% - 50% semi soft cheese.

 Acid method – using Citric acid.

Malleable, stretchable.

Mozzarella Cheese

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 11/13

 Yoghurt preparation

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 12/13

MBRT Test to check the quality of milk

8/11/2019 Study, Characterisation, Estimation and Production of 1

http://slidepdf.com/reader/full/study-characterisation-estimation-and-production-of-1 13/13