ISJ Theoretical & Applied Science 01(153) 2026

Philadelphia, USA

Bekmurodova, G.A., Matyoqubov, I.M., Kalandarova, M.K., & Miralimova, Sh.M.

Selection of strains with high tannase and antioxidant activity for the production of functional foods.

Full Article: PDF

Scientific Object Identifier: http://s-o-i.org/1.1/TAS-01-153-28

DOI: https://dx.doi.org/10.15863/TAS.2026.01.153.28

Language: English

Citation: Bekmurodova, G.A., Matyoqubov, I.M., Kalandarova, M.K., & Miralimova, Sh.M. (2026). Selection of strains with high tannase and antioxidant activity for the production of functional foods. ISJ Theoretical & Applied Science, 01 (153), 209-214. Soi: https://s-o-i.org/1.1/TAS-01-153-28 Doi: https://dx.doi.org/10.15863/TAS.2026.01.153.28

Pages: 209-214

Published: 30.01.2026

Abstract: This study presents the results of isolating bacterial strains with tannase activity from locally fermented and pickled food products and evaluating their antioxidant properties. Using MALDI-TOF MS analysis, the taxonomic identity of 17 isolated strains was determined. Screening revealed high tannase activity in Microbacterium sp., Paenibacillus amylolyticus, Pediococcus acidilactici, and Enterobacter cloacae. A major novelty of this work is the first report of tannic acid degradation by P. amylolyticus and P. acidilactici. In addition, DPPH radical scavenging assays confirmed a high antioxidant potential of the selected strains, ranging from 65.2% to 72.8%. These strains are considered promising candidates for ensuring food safety, reducing antinutritional factors, and for applications in the food and pharmaceutical industries.

Key words: lactic acid bacteria, tannase, tannic acid, DPPH, Pediococcus acidilactici, biotransformation, gallic acid.