| ORIGINAL ARTICLE |
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| Year : 2009 | Volume
: 1
| Issue : 1 | Page : 37-42 |
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Statistical optimization of process parameters influencing the biotransformation of plant tannin into gallic acid under solid-liquid fermentation
Bibhu Prasad Panda1, Rupa Mazumder2, Rintu Banerjee3
1 Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Jamia Hamdard (Hamdard University), New Delhi - 110 062, India
2 School of Pharmacy and Technology Management, Narsee Monjee Institute of Management and Higher Studies (NMIMS University), V. L. Mehta Road, Vile Parle (West), Mumbai, India
3 Microbial Biotechnology and Downstreaming Laboratory, Department of Agricultural and Food Engineering, Indian Institute of Technology, Khargpur, India
Correspondence Address:
Bibhu Prasad Panda
Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Jamia Hamdard (Hamdard University), New Delhi - 110 062
India
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/0975-7406.62685
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Purpose : To optimize and produce gallic acid by biotransformation of plant tannin under solid-liquid fermentation. Materials and Methods : Optimization of different process parameters like temperature, relative humidity, pH of the liquid medium, fermentation period, volume of inoculum weight of substrate influencing gallic acid production from plant tannin were carried out by EVOP factorial method. Results : Maximum gallic acid yield of 93.29% was produced at 28ΊC, 70% relative humidity, pH 6, a 72-hour fermentation period, 3 ml inoculum volume, and 25 g substrate weight, from plant tannin under solid-liquid fermentation. Conclusion : Gallic acid (3, 4, 5-trihydroxy benzoic acid), an important organic acid for synthesis of propyl gallate and trimethoprim, was produced by solid-liquid fermentation using Rhizopus oryzae NRRL 21498. Combination of Evolutionary operation, factorial design, and response surface methodology was applied successfully to elucidate the effect of different process parameters influencing biotransformation of natural tannin (powdered chebulic myrobalan fruit) to gallic acid. |
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