Obtaining gallic acid from Caesalpiniaspinosa (Fabaceae) “tara” productof solid state fermentation
DOI:
https://doi.org/10.22497/arnaldoa.311.31107Keywords:
Gallic acid, Aspergillus niger, Caesalpinia spinosa, bioreactor, solid stateAbstract
This research was carried out in order to obtain gallic acid by the action of the hydrolytic enzymes
of Aspergillus niger that degrade the tannins presents in Caesalpinia spinosa (Fabaceae) “tara”, using
a solid state bioreactor. The fermentations were carried out for 2, 4 and 6 days at room temperature,
with an initial pH of 7.0 and a microbial inoculum of 109 espores/ml. The maximum production
was obtained 4 days after the fermentation process with a purity of 28.71% gallic acid, according to
the readings provided by the UV-Vis spectrophotometer with microplate reader. According to the
statistical analysis, the different exposure times present significant differences. It was determined
that there is a direct relationship between fermentation time and absorbance.
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Copyright (c) 2025 Willian Genaro Blas Cerdán, Willian Antonio Blas Roeder, Gina Genara Zavaleta Espejo, Heber Max Robles Castillo, José Antonio Saldaña Jiménez, Jaime Enrique Agreda Gaitán
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