Studies on the Hydrolysis of Tannin in Food by Fungal Tannase -Part 1. Screening test of Molds on the Production of Acorn tannin hydrolyzing Enzyme and studies on the cultural conditions of selected strain-

미생물(微生物) Tannase에 의(依)한 식품(食品)의 Tannin 성분(成分) 분해(分解)에 관(關)한 연구(硏究) -제(第)1보(報) 한국산(韓國産) 도토리 Tannin 분해(分解) 효소(酵素) 생산균주(生産菌株)의 분리(分離)와 효소(酵素) 생산(生産)을 위한 배양조건(培養條件)의 검토(檢討)-

  • Chae, Soo-Kyu (Department of Food Technology, College of Agriculture, Korea University) ;
  • Yu, Tai-Jong (Department of Food Technology, College of Agriculture, Korea University)
  • 채수규 (고려대학교 농과대학 식품공학과) ;
  • 유태종 (고려대학교 농과대학 식품공학과)
  • Published : 1973.12.28


Chemical analysis and enzymatic hydrolysis of certain Korean acorns were performed in order to make use of the local acorns. Exclusion of tannin from acorns is aided in the processing. Studies of these were undertaken and the results obtained are summarized as follows; 1. Several Korean acorns were used to analyze their proximate composition, tannin and major inorganic principles. The content of acorn tannin was found to be 6.5 to 7.5%. 2. An Attempt was made to screen suitable strains in order to make acorn-tannin-hydrolyzing enzyme accumulated in the culture broth, and Aspergillus flavus and Asp. sp. AN-11, which showed in their culture broths, were obtained from the contaminated acorns. 3. Cultural measures for the strains of Aspergillus flavus and Asp. sp. AN-11 for an improved tannase production and optimal conditions were determined.