Optimization and kinetic modeling of L asparaginase production by submerged fermentation of Aspergillus terreus MTCC 1782

Abstract

The demand for fungal L-asparaginase has increased rapidly due to its potential applications in food and allied industries in addition to its clinical applications with less adverse effects. In the present work, 10 fungal species were evaluated for L-asparaginase production under standard conditions using a dye based rapid plate method using modified Czepak-Dox media. Aspergillus terreus MTCC 1782 was identified to be a potential fungal source for L-asparaginase. Process conditions were optimized using central composite design of response surface methodology and artificial neural network linked genetic algorithm for L-asparaginase production by submerged fermentation of A. terreus using soya bean meal flour, groundnut oil cake powder and synthetic L-proline as substrate in modified Czepak-Dox media. L-asparaginase production by A. terreus using modified Czepak- Dox media containing L-proline as substrate was enhanced by 23.58% after optimization of media components and process conditions using statistical and evolutionary methods than classical method. L-asparaginase production by A. terreus using modified Czepak- Dox media containing groundnut oil cake powder as substrate was enhanced by 15.51% after optimization of media components and process conditions using statistical and evolutionary methods. Soya bean meal flour and synthetic L-proline were selected for bench scale production and kinetic modeling of L-asparaginase production by A. terreus. A 5 L bench scale bioreactor with a working volume of 3 L was used for L-asparaginase production by submerged batch fermentation using optimum fermentation media components and process conditions. Various unstructured kinetic models were evaluated to understand the dependence of L-asparaginase synthesis on fungal growth and glucose utilization. newline