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Screening of Tannase-producing LAB from Phyllanthus emblica Surface and Its Application in Fermented Phyllanthus emblica Juice
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Yuwei FAN, Changyang DENG, Xueying XU, Linbo SHEN, Shuaiyu YANG, Yuanming JIANG, Guangfei HAO, Shanshan ZHAO*
Science and Technology of Food Industry | 2026, 47(11) : 196 - 204
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Science and Technology of Food Industry | 2026, 47(11): 196-204
• Bioengineering •
Screening of Tannase-producing LAB from Phyllanthus emblica Surface and Its Application in Fermented Phyllanthus emblica Juice
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Yuwei FAN, Changyang DENG, Xueying XU, Linbo SHEN, Shuaiyu YANG, Yuanming JIANG, Guangfei HAO, Shanshan ZHAO*
Affiliations
  • College of Life Science and Food Engineering, Hebei University of Technology, Handan 056038, China
Published: 2026-06-01 doi: 10.13386/j.issn1002-0306.2025050330
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In this study, a total of 64 lactic acid bacteria (LAB) strains were isolated from the surface of Phyllanthus emblica. The tannase activity, growth characteristics, tolerance to acid, bile salts, and artificial gastrointestinal fluids, as well as their antibacterial ability of these strains were investigated. Four dominant lactic acid bacterial strains were selected. Through 16S rDNA molecular identification, strains YG-10, YG-8, and YG-6 were identified as Pediococcus pentosaceus, while strain YG-16 was identified as Lactobacillus brevis. Among them, strain YG-10 exhibited a tannase activity of 68.84 U/mL. The survival rates of the strain under pH2.0 and 0.4% bile salt stress were 89.79% and 60.72%, respectively. After 3 hours of incubation in simulated gastric fluid and 4 hours in simulated intestinal fluid, the survival rates were 89.13% and 50.58%, respectively. The strain also showed strong antibacterial activity against Escherichia coli, Staphylococcus aureus and Salmonella. When YG-10 was used to ferment Phyllanthus emblica juice, the degradation rate of tannic acid reached 75.14%, the astringency was weakened, and meanwhile, the characteristic lingering sweetness was retained. This study was the first to screen tannase-producing LAB from the surface of Phyllanthus emblica, which possessed the functions of de-astringency, nutritional enhancement, and probiotic properties. It could provide new resources and technical support for the screening of tannase-producing strains and the development of functional fermented beverages.

Phyllanthus emblica L.  /  lactic acid bacteria  /  tannase-producing  /  probiotics properties  /  isolation and identification  /  Phyllanthus emblica juice
樊雨薇, 邓长阳, 徐雪莹, 申林波, 杨帅宇, 蒋远明, 郝光飞, 赵山山. 余甘子表面产单宁酶乳酸菌的筛选及在发酵余甘子果汁中的应用. 食品工业科技, 2026 , 47 (11) : 196 -204 . DOI: 10.13386/j.issn1002-0306.2025050330
Yuwei FAN, Changyang DENG, Xueying XU, Linbo SHEN, Shuaiyu YANG, Yuanming JIANG, Guangfei HAO, Shanshan ZHAO. Screening of Tannase-producing LAB from Phyllanthus emblica Surface and Its Application in Fermented Phyllanthus emblica Juice[J]. Science and Technology of Food Industry, 2026 , 47 (11) : 196 -204 . DOI: 10.13386/j.issn1002-0306.2025050330
Year 2026 volume 47 Issue 11
211
94
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doi: 10.13386/j.issn1002-0306.2025050330
  • Receive Date:2025-06-01
  • Online Date:2026-10-22
  • Published:2026-06-01
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  • Received:2025-06-01
Affiliations
    College of Life Science and Food Engineering, Hebei University of Technology, Handan 056038, China
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表12种不同金属材料的力学参数
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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