PRODUCTION AND CHARACTERIZATION OF TANNASE FROM A NEWLY ISOLATED BACILLUS SUBTILIS

The work describes the production and characterization of tannase from a newly isolated Bacillus subtilis. The strain was isolated from the garden soil and was capable of producing tannase at particular temperature (41 degrees C) and pH (5) in 24 h. Addition of 10 % glucose as a carbon source and 12% tannic acid as an inducer resulted in the improved rate of enzyme production. The enzyme was purified up to 4.86 fold with 96.25% yield. It exhibited optimal temperature and pH tolerance of 45 degrees C and 5, respectively. However, the enzyme was found to be notably more functional in a broad range of temperature (20-80 degrees C) and pH (3-10). Furthermore it remained remarkably stable at wide range of pH (3-8) and at a higher salt concentration (similar to 3M). The shelf life of enzyme was also prolonged and remained stable up to a maximum of 8 months.