Effect of nutritional parameters on microbial production of L-Asparaginase by novel Brevibacillus borstelensis ML12

Abstract

L-Asparaginase owes considerable significance in food and pharmaceutical applications. L-Asparaginase is an antineoplastic enzyme that finds application in the treatment of Acute Lymphoblastic Leukemia (ALL) and in mitigating acrylamide (a potent carcinogen) production during baking. In this study, we aimed to optimize nutritional parameters that are significant in initiating and regulating a bioprocess system in order to maximize enzyme production from a novel isolated bacterial species Brevibacillus borstelensis ML12 so the high-yielding enzyme producers can be selected and utilized for better efficacy of this commercially viable enzyme in pharmaceutical field, food industry, in biosensors and as an antioxidant growth kinetics study of the organism was performed and the maximum specific growth rate µo (min−1) and Monod half saturation constant Ks for L-Asparagine came out to be µo = 0.0189 min−1 and Ks = 2.44 mM, respectively at 0.04 M asparagine concentration and 37 °C. Effect of different nutritional parameters like carbohydrates, organic and inorganic nitrogen sources, L-Asparagine, minerals, surfactants and bile were performed. Maximum L-Asparaginase production occurred at 0.01% dextrose, 20 g L−1 L-Asparagine, 10 mM cobalt chloride, 0.1% Tween 80 and 1% bile concentrations (237.319 IU mL−1).