The present study carried out in order to enhance the production of L-asparaginase by bacteria isolated from cultivated farms and saline water in Saudi Arabia and their abilities to produce L- asparaginase. Optimum conditions of the enzyme production were achieved.
A total of thirteen samples collected from some areas at Saudi Arabia were isolated using M9 agar medium. Only five out 13 isolates were selected and screened according to higher yield of enzyme productivity. The strains were identified according to their morphological and cultural characteristics, phylogenetic analysis as well as 16S rRNA Gene Amplification and Sequencing. Optimization of fermentation parameters for L-asparaginase production were achieved after three days incubation periods, incubation temperature ranging from 30-40 o C, pH 9.0 and less commonly 8.0. The enzyme production was enhanced by maltose (carbon source), peptone and ammonium sulphate (nitrogen sources) and divalent iron (F+2) as a source of metal ions
Key words: L-asparaginase, characterization, optimization, bacteria
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