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Production and Optimization of L-Asparaginase By Aspergillus terreus MTCC 1782 under Solid State Fermentation Using mixed Substrate
Abstract
L-Asparaginase (L-asparagine amido hydrolase, E.C.3.5.1.1) is an important enzyme used as an anticancer agent. In this present work, the production of L-asparaginase under solid state fermentation was carried out by Aspergillus terreus MTCC 1782 using agricultural products (Sapota peel, Pumpkin, Ground nut shell) were screened. Out of these combinations tested the ratio of (2.5: 2.5) of Sapota peel and Pumpkin supported maximum L-asparaginase production. The optimization of fermentation parameters such as fermentation time (120 hrs), temperature 35°C, moisture content 60%, pH 8, inoculum volume 1 ml, carbon source such as glucose, nitrogen source such as sodium nitrate, metal ions such as calcium chloride and L-asparagine concentration 1.0% by Aspergillus terreus MTCC 1782 using mixed substrate under solid state fermentation.
Keywords
References
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