Under a technological and economic view the search for new microorganisms enzymes producers along with the use of residues as culture media for fermentation has been proved of great importance. There has been a strong demand for processes that transform the abundant biomass of our country into diversified products of higher added value. Tannases are esterases that hydrolyse ester bonds and depsidic bonds in substrates such as tannic acid, epicatechin gallate and epigallocatechin gallate. It is an enzyme that has many industrial applications. However in Brazil tannases can only be supplied via importation. The objective of this work was to isolate and select fungi for tannase enzyme production. Subsequently, some parameters of the solid fermentation process were evaluated (inductor effect, fermentation time and enzymatic reaction temperature). 30 fungal strains were isolated and tested. Solid fermentation was carried out in 250 mL Erlenmeyer flasks containing 10 g of wheat bran and 10 mL of salts solution supplemented with 5% (w/v) tannic acid. Among the tested strains, 27% produced the enzyme. The LAB1VW strain selected as the major producer of tannase (0.08 U / mL), isolated from ingá soil, was identified as Aspergillus niger. The tannase showed optimum activity at 70 ° C. Using culture medium supplemented with 15% (w / v) of the tannic acid as inducer and 3 days of fermentation at 32 ° C, 0.15 U / mL of tannase was obtained, representing an increase of 11 fold. Industrially, it is a positive factor that the enzyme shows optimal activity at 70 ° C and can be produced within 3 days after fermentation. Many studies report that optimal production of tannase by microorganisms occurs after 5 to 7 days of fermentation.