alexa Abstract | Production and optimization of L-asparaginase by E.coli ATCC10536 from food waste

Journal of Chemical and Pharmaceutical Research
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The current study aimed at utilization of food wast e as squid pen (SP) and cooked chicken bone (CCB) f or L- asparaginase (LA) production and optimization using E.coli culture. During our investigations, high le vels of L- asparaginase were obtained from E.coli using squid pen as a sole carbon source as compared to CCB. Opt imization of parameters resulted in 2.5folds increase in the L-asparaginase activity. Optimum L-asparaginase pro duction 4.316IU/mL was observed when production media was s upplemented with 1%, (w/v) ammonium sulphate, 2%, ( w/v) substrate at pH 9, and 37°C after incubation for 5 days. This study underlines the use of food waste as an a lternate substrate for the production of L-asparaginase and to improve the cost effectiveness of this enzyme

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Author(s): Tahira Batool Vi Vien Chia Essam A Makky Nina Suhaity Binti Azmi and Mashitah M Yusoff


L-asparaginase, Squid pen, Chicken bone, Optimization, E.coli, optimization, L-asparaginase, E.coli ATCC10536

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