Vol. 2, Issue 5, Part P (2016)

Abstract
The culture components influencing the tannase production by Aspergillus japonicus Asp TBG22 (d) using wheat bran as solid substrate were identified using a two-level fractional Plackett–Burman design. Among eleven variables screened, four comprising pH, temperature, inoculum concentration and moisture content positively influence tannase production with maximum tannase production of 3.17U/gds. From the study it was clear that statistical approach allows rapid identification of culture parameters which are significant for tannase production under solid state fermentation. These parameters can further be explored for the production of optimum culture conditions for tannase production.