Production of L-asparaginase from Natural Substrates by Aspergillus terreus MTCC 1782: Optimization of Carbon Source and Operating Conditions

Abstract

In the present work, the effect of different carbon sources, namely glucose, sucrose, maltose, fructose and lactose, was studied for extracellular L-asparaginase production by Aspergillus terreus MTCC 1782 in submerged fermentation. The best carbon source and operating conditions such as initial pH, inoculum size, temperature and agitation rate were optimized. Glucose was found to be the best carbon source for L-asparaginase production using modified Czapek-Dox media containing L-proline as substrate. Sucrose was found to be the best carbon source for L-asparaginase production using modified Czapek-Dox media containing groundnut oil cake flour as substrate. Glucose was found to be the best carbon source for maximum L-asparaginase production using modified Czapek-Dox media containing soya bean meal flour as substrate. The soya bean meal flour was found to be the best natural substrate for maximum L-asparaginase activity of 35.3 IU/mL using 0.6% glucose as carbon source at the optimal culture conditions of initial pH 6, inoculum size 2%, temperature 35 • C and agitation rate 160 rpm.

Production, characterization and bioinformatics analysis of l-asparaginase from a new Stenotrophomonas maltophilia EMCC2297 soil isolate

“…Stimulation of the production occurred at low glucose concentrations while inhibition happened at high concentrations which may be due to the catabolic repression effect of glucose. The same results were reported by other workers (El-Hefnawy et al 2015;Gurunathan and Sahadevan 2011). Enzymes productions are highly dependent on the used sources of nitrogen, since these sources affect nucleic acid production and cell wall and protein biosynthesis.…”

“…In the present study dextrose proved to have a positive effect on l-asparaginase biosynthesis by the test organism as it increased the production level of this enzyme. Other authors also reported that dextrose increases the production of l-asparaginase as in case of Aeromonas sp., Aspergillus terreus (Amena et al 2010;Doriya and Kumar 2016;El-Hefnawy et al 2015;Gurunathan and Sahadevan 2011;Varalakshmi and Raju 2013). However, other carbohydrate sources were reported for their enhancing effect on l-asparaginase biosynthesis as in case of sucrose and sorbitol for Streptomyces tendae (Kavitha and Vijayalakshmi 2010) and lactose in case of E. coli (Bahrani 2016).…”

Semi-quantitative detection for L-asparaginase producing fungi and the impact of carbon and nitrogen sources on enzyme activity

“…The highest L-asparaginase levels (5.558 U/ml), (4.95 U/ml) and (4.923 U/ml) were produced by C. tenuissimum, A. carneus and P. camemberti, respectively in MCD medium containing 0.2% glucose ( Figure 2). These findings are consistent with research done by Gurunathan and Sahadevan [12], Raja et al [13] and Zia et al [14].…”

Solid state fermentation: An effective fermentation strategy for the production of L-asparaginase by Fusarium culmorum (ASP-87)

“…Increase in the production of L-asparaginase with 0.1% glucose could be due to the fact that it is a simple and easily soluble sugar therefore, readily metabolized by fungi. It was also reported that glucose supported L-asparaginase production in other fungi such as Aspergillus terreus MTCC1782, Fusarium oxysporum and Trichoderma viride F2 (Gurunathan and Sahadevan, 2011;Pallem et al, 2011;Elshafei and El-Ghonemy, 2015). But on the other hand, glucose was also reported to be a repressor of Lasparaginase in Enterobacter aerogenes (Mukherjee et al, 2000).…”