Author(s): V Sreenivasulu, KN Jayaveera, P Mallikarjuna Rao

Email(s): cnuvurathi@yahoo.com cnuvurathi@rediffmail.com

DOI: Not Available

Address: V Sreenivasulu1*, KN Jayaveera2 and P Mallikarjuna Rao3
1Department of Biotechnology, KLR Pharmacy College, Paloncha- 507115, Khammam (District), A.P, India.
2 Oil Technological Research Institute, JNT University, Anantapur–15001, A.P, India.
3 International Medical University, Kualalumpur, Malaysia-57000.
*Corresponding Author

Published In:   Volume - 1,      Issue - 1,     Year - 2009


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 oC and initial pH 6.5.


Cite this article:
V Sreenivasulu, KN Jayaveera, P Mallikarjuna Rao. Solid-State Fermentation for the Production of L-Asparaginase by Aspergillus Sp. Research J. Pharmacognosy and Phytochemistry 2009; 1(1): 21-25.


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Research Journal of Pharmacognosy and Phytochemistry (RJPP) is an international, peer-reviewed journal, devoted to pharmacognosy...... Read more >>>

RNI: Not Available                     
DOI: 10.5958/0975-4385 


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