Production, Optimization and some Applications of L-asparaginase from local Fungi

Abstract

The production of L-asparaginase was investigated by six fungi. Of all the tested fungi, Maximum L-asparaginase activity and specific enzyme activity (68±1.5 U/ml &251.9±1.4U/mg protein, respectively) were given by Penicillium cyclopium under shaking condition at 3 days. 2- Three types of fermentation media were tested for maximum production of L-asparaginase. Medium 1 was the most suitable for maximum L-asparaginase activity and S.E.A. 3- Optimum inoculums size was 18 ml of spore suspension (3.9×17 spore / ml) of 24-h-old fungus age. 4- L-asparaginase activity was greatly influenced by different initial pH, the optimum initial pH was 6.2 where, it gives the highest L-asparaginase activity and S.E.A (79.5±3 U/ml & 397.5±3.8 U/mg protein, respectively). 5- Penicillium cyclopium was markedly influenced by the different type of sugar sources (glucose, sorbitol, fructose, sucrose, maltose, lactose, galactose, and dextrin) in equimolar amounts to 0. 2 % glucose. Maximum production of L-asparaginase activity and specific enzyme activity (90±1.2 U/ml & 409±1.3 U/mg protein, respectively) were obtained with sucrose.