Solid-State Fermentation for the Production of L-Asparaginase by Aspergillus Sp Sreenivasulu V1,*, Jayaveera KN2, Rao P Mallikarjuna3 1Department of Biotechnology, KLR Pharmacy College, Paloncha-507115, Khammam (District), A.P, India 2Oil Technological Research Institute, JNT University, Anantapur–15001, A.P, India 3International Medical University, Kualalumpur, Malaysia-57000 *Corresponding Author: V. Sreenivasulu Asst. Professor, Dept. of Biotechnology, KLR Pharmacy College, Paloncha 507115, Khammam-District, A.P, India. Mobile no: 094413 22168, E maiI: cnuvurathi@yahoo.com, cnuvurathi@rediffmail.com
Online published on 22 March, 2013. Abstract Production of L-asparaginase employing Aspergillus sp. VEM-9 under solid-state fermentation was optimized. Different substrates like rice bran, green gram bran, wheat rawa, wheat bran, Bombay rawa, black gram bran, barley, saw dust, jowar flour, rice flour, castor oil cake, ground nut oil cake, coconut oil cake, sesame oil cake were studied to optimize the best substrate. Groundnut oil cake showed the highest enzyme yield. Different physical fermentation factors were optimized. The maximum productivity of L-asparaginase (60 U/gds) was achieved by employing groundnut oil cake and optimized process parameters including incubation period of 5 days, initial moisture content of solid substrate 90%, 1: 10 (v/w) ratio of salt solution to weight of groundnut oil cake, inoculum level 20%(v/w), incubation temperature at 30°C and initial pH 6.5. Top Keywords L-asparaginase, Aspergillus sp. VEM-9, groundnut oil cake, optimization, Solid-state fermentation. Top |