Production of L-Asparaginase By Fusarium Oxysporum Using Submerged Fermentation

An attempt is made in the present study to optimize the cultural conditions for the production of L-asparaginase by Fusarium oxysporum using submerged fermentation. Different fungal species were isolated and identified using standard manuals, screened initially for the production of extracellular L-asparaginase during their growth on Czapek’s Dox medium containing Lasparagine as sole source of carbon. Fusarium oxysporum was selected for further studies based on the initial screening by plate assay method. F. oxysporum in the present investigation exhibited significant variations in the production of L-asparaginase under the influence of incubation period, temperature, pH, carbon source and nitrogen sources. The enzyme activity recorded was maximum on 5 day of incubation period with an activity of 182.5 U/ml. At pH 5 L-asparaginase production was high (105.0 U/ml). Optimum enzyme activity was recorded at 25°C (123.2 U/ml). The highest amount of enzyme production by F. oxysporum was observed when sucrose was used as the carbon source (170.0 U/ml). Sodium nitrate as nitrogen source was responsible for maximum production of asparaginase with an activity of 185.0 U/ml. With few prospects, a positive association could be observed between growth and Lasparaginase production and the nutrient source employed.