IDENTIFICATION OF MICROBIOLOGICAL PRODUCERS OF THE ENZYME TANNASE
DOI:
https://doi.org/10.5281/zenodo.19629550Keywords:
Pomegranate peel, tannin, tannase, enzyme, hydrolysis, fungi, fermentation, microbial producer, identification, biotechnology, molecular analysis, Aspergillus oryzea, Talaromyces albobiverticilliusAbstract
The aim of this study is to isolate and identify microorganisms from pomegranate peel and to evaluate their enzymatic activity, particularly tannase production, for potential applications in biotechnology and food industry. Pomegranate (Punica granatum L.) is a rich source of biologically active compounds, including polyphenols, organic acids, and tannins. The pomegranate peel, as a by-product of processing, is of interest for microbiological studies. The aim of this study was to isolate microorganisms from pomegranate peel and to investigate their enzymatic activity and biological potential. This research focused on identifying potential microbial producers of the enzyme tannase and characterizing them using modern molecular and biochemical methods. The results obtained using MALDI-TOF MS technology demonstrated that fungi such as Aspergillus oryzea and Talaromyces albobiverticillius are the primary producers with high enzymatic activity. The obtained scores (Aspergillus oryzea – 1.77; Talaromyces albobiverticillius – 2.33) confirmed the reliability of the identification. Therefore, the results of this study are of significant importance for the selection of effective strains in the biotechnological production of tannase.
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