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Tannins, a diverse group of polyphenolic compounds found within botanical realm, are extensively utilized across the food processing industry, medicinal applications, and cosmetics production. Considering the inherent bitter or sour characteristics of tannins, the regulation of their concentration is crucial for enhancing the quality of food products. In the context of tannin degradation processes, microorganisms harness the catalytic prowess of tannase to effectuate the degradation of tannins. Tannase is mainly produced by bacteria and fungi derived from microorganisms during metabolic processes. Its role in tannin degradation is not only to ameliorate the inhibitory effects of tannins on microbial populations but also to enhance the metabolic recycling of the byproducts derived from tannin degradation. Considering the biochemical diversity and enzymatic stability inherent to tannases, these enzymes have garnered extensive application within a multitude of industrial sectors, including but not limited to food processing, animal feed production, pharmaceutical development, and chemical manufacturing. The article provided a concise overview, elucidating the structural classification and degradation pathways of tannins while articulating the enzymatic mechanisms employed by microorganisms to metabolize them. It summarized the applications of tannase in food sectors such as nuts, tea, juice, and noodles, and explored the potential of current methods for screening high-yield, high activity, and high degradation rate tannase strains. These efforts aimed to provide references for the development of high-quality microbial resources and the expansion of enzymatic catalytic functional characteristics.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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