الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The use of microorganisms as a source for enzyme production has developed for several important reasons; seasonal fluctuation of raw materials do not occur, there is normally a high specific activity per milligram protein, microorganisms grow rapidly and are ideal for intensive cultivation, medium constituents are cheap and generally comprise agricultural products available in bulk and choice of producer organism is wide. Also, in microorganisms there is a wide spectrum of characteristics of enzymes such as pH and high-temperature resistance. There are many possibilities for optimizing the enzyme yield and type through strain selection, induction and selection of growth conditions (El-Shora et al., 2015).
Tannins are natural polyphenolic compounds that are widely distributed in several parts of vascular plants. They are the second most abundant group of phenolics in nature and are considered as secondary metabolic compounds of plants because they play no direct role in plant metabolisms (Pepi et al., 2010). Tannins are characterized by their ability to form strong complexes with different minerals and macromolecules, such as proteins, cellulose, and starch (Bele et al., 2010). Due to their strong ability to bind with proteins, they have been used for tanning for thousands of years (Frutos et al., 2004).