Production of tannase from a newly isolated yeast, using agro-residues.

With an aim of producing commercially important tannase enzyme using cheap and readily available agro-residues, leaves of Indian Gooseberry () and Jamun (), peels of Lemon (), and Pomegranate () were screened. Newly isolated was utilized for the study. Preliminary studies indicated that tannase titer obtained is not proportional to the tannin content of the agro-residues and solid state fermentation superior compared to submerged fermentation.