Chiang Mai Journal of Science

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The demand for L-asparaginase will increase several fold in coming years due to its potential industrial application as food processing aid in addition to its clinical applications. The optimization of nutritional requirements and operating conditions is an important step in any bioprocess development. Hence in the present study, the effect of L-asparagine and nitrogen sources (peptone and yeast extract) were studied for the production of extracellular L-asparaginase by Aspergillus terreus MTCC 1782 in order to obtain their optimal concentration in submerged fermentation. The effect of different carbon sources (glucose, fructose, sucrose,lactose and maltose) was studied and glucose was identified as best carbon source. The effect of initial pH, incubation temperature, inoculum size and agitation rate on L-asparaginase production was also studied. The L-asparagine 1%, yeast extract 1%, peptone 0.6% and glucose 0.4% were found as optimum concentrations with the optimum initial pH of 6, inoculum size of 1.5%, incubation temperature of 35oC and agitation rate of 160 rpm. The maximum Lasparaginase activity of 24.10 IU/ml was obtained at the optimum conditions. Keywords: Aspergillus, L-asparaginase, optimization, chemotherapeutic agent.

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