Optimization of Some Physical and Nutritional Parameters for the Production of L-asparaginase by Isolated Thermophilic Pseudomonas Aeruginosa Strain F1

The effect of some physical and nutritional parameters were studied for the optimum production of extracellular enzyme L-asparaginase employing isolated thermophilic Pseudomonas aeruginosa strain F1 by submerged fermentation. The effects of incubation period, initial pH, incubation temperature, age of inoculums, inoculums level, agitation speed and effect of aeration were studied. The maximum enzymatic activity was obtained with incubation period of 25h, initial pH 6.5, incubation temperature 40°C, inoculums age 16 h, inoculums level 6%, agitation speed 150rpm and 50 ml medium in 250 ml flask. The effect of different carbon and nitrogen sources were studied. The results indicated that lactose is the best carbon source in combination with L-asparagine and yeast extract in combination with beef extract were found to be the best nitrogen sources.