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Production and optimization of l-asparaginase from Cladosporium sp. using agricultural residues in solid state fermentation.
Mohan Kumar, N. S. and Ravi, R. and Manonmani, H. K. (2013) Production and optimization of l-asparaginase from Cladosporium sp. using agricultural residues in solid state fermentation. Industrial Crops and Products, 43 . pp. 150-158.
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Industrial Crops and Products, Volume 43, May 2013, Pages 150-158.pdf - Published Version Restricted to Registered users only Download (985kB) |
Abstract
The present communication deals with the production of l-asparaginase from Cladosporium sp. in solid state fermentation (SSF) using agro-industrial residues. When used as sole source for growth in SSF, wheat bran supported maximum enzyme production by Cladosporium sp. followed by rice bran and bagasse. Central composite rotatable designs (CCRDs) with five process variables were studied each at levels −2, −1, 0, +1 and +2. A 120 h fermentation time under aerobic condition optimized using response surface methodology (RSM) indicated that with moisture content of 58%, pH of 5.8, incubation temperature of 30 ◦C appeared optimal for enzyme production by SSF. Enzyme yield (3.74 U) was maximum at these optimized conditions. Presence of Tween 20 enhanced enzyme production by 1.3 folds. A bed height of 3 and 5 cm was appropriate to obtain high enzyme production. The results optimized could be translated to 1 kg tray fermentation. The study suggested that choosing an appropriate substrate when coupled with process level optimization improves enzyme production markedly. Developing an l-asparaginase production process based on wheat bran as a substrate in SSF is economically attractive as it is a cheap and readily available raw material in agriculture-based countries. This result is of significant interest due to the low cost and abundant availability of residues.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | l-Asparaginase, CCRD, Solid state fermentation (SSF) Cladosporium sp., Agro-industrial residues |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization |
| Divisions: | Fermentation Technology and Bioengineering Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Aug 2012 04:30 |
| Last Modified: | 28 Aug 2012 04:30 |
| URI: | http://ir.cftri.res.in/id/eprint/10970 |
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