OPTIMIZATION OF L-ASPARAGINASE PRODUCTION BY ASPERGILLUS TERREUS MTCC 1782 USING BAJRA SEED FLOUR UNDER SOLID STATE FERMENTATION

Abstract

Enzymes are the biocatalysts synthesized by living cells. They are Complex protein molecules that brin g about chemical reactions concerned with life. They are protein in nature, co lloidal and thermolabile in character, and specific in their action. L-asparaginase (L-asparagine amido hydrolase, E.C.3.5.1.1) is an ecellular enzyme that has received considerable attention since it is used as an anticancer agent. The present work deals with production of extracell ular L-asparaginase from Aspergillus terreus MTCC 1using Bajra seed flour under solid state fermentation Pro cess parameters like Incubation time(96 h), Tempera ture (30 0 C), Moisture content (70% v/w), pH of the medium(8.0), Inoculum Age (5 dInoculum volume (1 ml), carbon source (1.5% w /v glucose), nitrogen source ( 2% w/v ammonium sulphate), and metal salts ( 0.1% w/v Magnesium sulphate) were optimized and giving an overall yield of 273.3 U/gds of maximum L-asparaginase activity afte r optimization. The observation made in this study hold great promise for scale up production of L-asparaginase from Aspergillus te rreus MTCC 1782 using Bajra seed flour as substrate under solid state fermentation.