Statistical Optimization of Process Parameters Influencing Biotransformation of Plant Tannin into Gallic Acid under Solid–Liquid Fermentation

Abstract

<p class="MsoNormal" style="text-align: justify; line-height: 200%;"><span style="color: black;">Gallic acid </span><span style="line-height: 200%; color: black;">(3, 4, 5-trihydroxy benzoic acid), an important organic acid for synthesis of </span><span style="color: black;">propyl gallate and trimethoprim, was produced by solid-liquid fermentation using <em>Rhizopus oryzae</em> NRRL 21498. Evolutionary operation (EVOP)-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. At 28^OC, 70% relative humidity, pH 6, 72h of fermentation period, 3ml inoculum volume and 25g substrate weight resulted maximum gallic acid yield of 93.29%.</span></p>

Keywords

• Gallic acid
• Rhizopus oryzae
• Evolutionary operation
• Response surface methodology
• solid state fermentation
• chebulic myrobalan fruit