| variability among strains of aspergillus section nigri with capacity to degrade tannic acid isolated from extreme environments. | tannins are polyphenolic compounds that cause astringent flavor and turbidity in food. tannase is an enzyme that catalyzes the hydrolysis of tannins and is used in food industry. this study was conducted to determine the genetic variability and the tannase alleles variation in fungal strains isolated from soil and plants at five extreme areas of coahuila, méxico. two screening assays under 1 and 20 % of tannic acid were performed, with the isolations. in these assays, it was possible to identify ... | 2017 | 27535833 |