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°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°c and 5,respectively. however,the enzyme was found to be notably more functional in a broad range of temperature (20-80°c) and ph (3-10). furthermore it remained remarkably stable at wide range of ph (3-8) and at a higher salt concentration (~3m). the shelf life of enzyme was also prolonged and remained stable up to a maximum of 8 months. © 2016,pakistan botanical society. all rights reserved.