L- asparagine (%) L- asparaginase (U/ml) Nitrogen sources L-asparaginase (U/ml) Carbon source L-asparaginase (U/ml) Suppl. elements L-asparaginase (U/ml) Amino acids L-asparaginase (U/ml) 0.5 1.0 1.6 2.0 2.5 17.51 39.39 35.75 29.62 29.18 Without nitrogen Peptone Beef extract Yeast extract Urea Ammonium sulphate Diammonium citrate Sodium nitrate Ammonium nitrate L-asparagine 1.17 16.34 9.48 17.51 6.13 21.45 18.24 7.59 20.72 33.85 Without carbon Raffinose Xylose Mannitol Mannose Sucrose Maltose Sorbose Lactose Galactose Fructose Starch Pectin Cellulose Dextrose 29.33 22.18 23.34 14.15 17.65 28.74 21.89 25.09 23.34 32.83 26.26 26.69 28.45 17.79 31.08 Control MgCl2 LiCl CaCl2 K2HPO4 BaCl2 NaCl 23.34 20.43 16.92 18.53 19.99 11.23 18.82 Control Lysine Isoleucine Glycine Thiamine Arginine Treptophane Proline Glutamic acid Cystine Methonine 23.10 23.19 7.29 17.95 19.69 35.16 24.66 14.88 15.90 6.57 25.53

Table 3: Effect of different concentrations of substrate, nitrogen sources, carbon sources, supplementation elements and amino acids on L-asparaginase production.