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Actinomycetes isolated from the Arctic sediment were evaluated for the production of the enzyme l‐asparaginase, an enzyme used to treat acute lymphoblastic leukemia. The most potent strain Streptomyces koyangensis SK4 was selected for l‐asparaginase enzyme production by submerged fermentation. The effect of various fermentation parameters on enzyme production was analyzed statistically using the Plackett–Burman design and response surface method. Effects of eight parameters including temperature, pH, incubation time, inoculum size, agitation speed, the concentration of starch, l‐asparagine, and yeast extract were studied on l‐asparaginase production by the Arctic isolate S. koyangensis SK4. Factors such as temperature, pH, incubation time, agitation speed, and l‐asparagine concentration were found to be important factors influencing  l‐asparaginase production. Maximum enzyme activity of 136 IU/ml was obtained at 20°C on the seventh day of incubation in the asparagine dextrose broth maintained at pH 7.5, agitation speed 125 rpm, and l‐asparagine concentration of 7.5 g/L. The statistical optimization method described in this study proved effective for increasing the l‐asparaginase production by Arctic actinomycetes.

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