Assessment of Tannase Producer Acinetobacter nosocomialis (MT540255) and Staphylococcus saprophyticus (GU197531) Isolated from Ruminant Gut Fluid
Keywords:
antimicrobial resistance, Acinetobacter strain, Characterization, ruminal gut, Staphylococcus strain, TannaseAbstract
Excessive tannin intake in ruminant diets adversely affects feed palatability and nutrient digestibility; however, microbial tannases offer an effective biological approach to tannin degradation. In this study, two previously identified tannase-producing bacterial strains isolated from ruminant gut fluid -- Acinetobacter nosocomialis (MT540255) and Staphylococcus saprophyticus (GU197531) -- were evaluated for the optimization of physicochemical parameters affecting tannase activity using tannic acid, while assessing their antibiotic resistance profiles and the synergistic antimicrobial activity of crude tannase extracts. Both strains showed morphological and biochemical characteristics consistent with those reported for their respective genera. A. nosocomialis (MT540255) exhibited optimal tannase activity at pH 6, 40°C, and 1.6% substrate concentration for 105 min, resulting in a 1.23-fold increase to 42.51 U/mL. In contrast, S. saprophyticus (GU197531) reached its peak activity at pH 10, 50°C, and 1.8% substrate concentration for 45 min, yielding a 1.93-fold increase to 48.43 U/mL. Overall, optimization of physicochemical conditions enhanced tannase activity in both strains, with pH emerging as a key contributing factor for A. nosocomialis (MT540255), while S. saprophyticus (GU197531) showed additional strong responsiveness to pH and substrate concentration. A. nosocomialis (MT540255) and S. saprophyticus (GU197531) were found to be resistant to six and four of the ten antibiotics tested for antibiotic susceptibility, respectively. Notably, crude tannase from both strains showed significant synergistic effects (p<0.05) when combined with streptomycin. These findings suggest the potential application of tannase-producing bacteria from ruminant gut fluid in improving the nutritional quality of ruminant feed through tannin degradation, while offering synergistic benefits in antimicrobial applications.
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