Isolation and production of clinical and food grade L- Asparaginase enzyme from fungi

Abstract

The present study deals with the isolation and optimization of an extracellular L-asparaginase from a fungal microorganism screened from marine soil. Optimization and production of Trichoderma viride sp. was performed by submerged fermentation and maximum enzyme production occurred on the third day at pH 6.5 and temperature of 37 °C which showed to be an ideal condition for the marine enzyme. Optimization of the various other carbon and nitrogen source supplements as nutritive additives further enhanced the production when 0.5% substrate was supplemented with 0.5% peptone and 0.6% maltose. Good scavenging property and the ability to lower the acrylamide levels in food stuffs makes it a valuable enzyme in pharmaceutical and food industries.