Microbial production of L-asparaginase by an isolated Bacillus paramycoides MRS4 strain and optimization of process parameters

Abstract

L-asparaginase, a hydrolytic enzyme which breakdowns L-asparagine, a non-essential aminoacid to L-aspartic acid with the release of ammonia. In this research work various sources like soil, cereals: corn and oat, pulses: soya bean, vegetable: potato were used for isolation of L-asparaginase producing bacterial strain. It was found that among the all isolated bacterial strain, a strain isolated from soya bean produced maximum amount of enzyme. The isolated strain MRS4 was found having significant similarity with Bacillus paramycoides strain MCCC 1A04098 based on nucleotide homology and phylogenetic analysis. After optimization of various process parameters, it was found the strain was able to produce almost 118 IU/ml of enzyme in the selected medium when inoculated with 1% inoculums of 20 hr age in 50 ml medium taken in a 250 ml Erlenmeyer flask and incubated at 35C, pH 7, agitation speed of 150 rpm, aeration rate of 0.25 L/min for 24 hrs.