Production, Characterization of Tannase from Penicillium montanense URM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (Vitis vinifera L.)
Table 2
Tannase activity (U/mL) strains of Aspergillus and Penicillium produced under solid state fermentation (SSF) using agroindustrial waste and leaves of barbardos cherry (Malpighia emarginata) and residue and leaves of mangaba fruit (Hancornia speciosa Gomez) as substrates after 96 hours of fermentation.