National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
L-asparaginase producing bacteria were isolated from the selected soil samples from different location of Surat district, Gujarat. The primary screening using rapid plate assay determined that out of 120 isolates, 33 strains were producing L-asparaginase. Among 33 L-Asparaginase Producing Bacterial strains (APB), significant pink color zone were observed in APB2 (0.8 mm), APB1 (0.9 mm), APB28 (0.9 mm) and APB26 (1.2 mm) at 72 hrs. Further, these four isolates preliminary screened for fermentation at laboratory level by observing pH, biomass and crude enzyme activity. Among four isolates, APB26 produced substantial L-asparaginase (3.78 unit/ml) followed by APB1 (1.58 unit/ml), APB2 (1.08 unit/ml) and APB28 (0.80 unit/ml) within 72 hrs. Further, the attempt was made to optimize pH and temperature on L-asparaginase production by APB26 within 72 hrs. The results showed that pH 7.0 and 37oC temperature was optimum. Partial purification with ammonium sulfate precipitation showed 2.59 units/ml specific activity with 89.3% yield and 1.16 purification fold while, DEAE cellulose chromatography given 3.57 unit/ml specific activity with 66.3% yield and 1.60 purification fold. Based on morphological, cultural and biochemical test, APB26 was tentatively identified as Bacillus species.
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