In an investigation upon tam& acid fermentation reported in the previous paper, it was found that when cane sugar and tannic acid are offered simultaneously to either Aspergillus niger or Penicillium sp., the sugar is utilized as the source of carbon while the tannic acid is fermented, gallic acid resulting. Some of the results indicated that the rate of fermentation was influenced by the concentration of the sugar. It was deemed important, therefore, to determine if varying the relative amounts of tannic acid and sugar in the nutrient solution has an influence upon the amount of the enzyme tannase produced in the fungus thus grown. Since tannic acid is probably not commonly utilized in nature by Aspergitlus niger and Penitillium sp. as a source of carbon, experiments were also made to determine if the enzyme is produced when the fungus is cultivated on nutrient solution lacking tannic acid. The writer wishes to acknowledge his indebtedness to Prof. B. M. Duggar for assistance received during the course of the investigation.
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Lewis Knudson (1913) studied this question.