L-Asparaginase produced by a Streptomycete & optimization of production parameter

A Streptomycete sp (A2’) was selected as the best L-asparaginase producing strain among (53) isolates. The fermentations were conducted by shake flask. Among carbon sources used mannitol was found to be the best for L-asparaginase production, its optimum concentration being 0.1%. Casein and corn steep liquor were preferred nitrogen sources for L-asparaginase production, with optimum concentration of casein being 0.75 %. The optimum pH range for L-asparaginase production was 6.5 to 7.5, optimum being 7.0. The optimum incubation temperature was 28°C. The maximum production attained at 72 hours of incubation. A 10% level of inoculum was found to be optimal for L-asparaginase production. At ratio 1:10 v/v (Volume of medium per volume of flask), the activity of L-asparaginase was maximum. Agitation was shown to have influence on L-asparaginase production. L-asparagine substrate was found to be a good enzyme inducer. The culture conditions of the strain for L-asparaginase production were optimized. The maximum production rate of L-asparaginase was improved 3 folds under the optimal conditions.