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Paper Details

Production of l-glutaminase by Aspergillus oryzae NCIM 1212 under solid state fermentation using agro residues

K. Lakshmi Prasanna* and K. Jaya Raju

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


Solid state fermentation was carried out for the production of L-glutaminase by Aspergillus oryzae using different agro residues including wheat bran, rice bran, green gram husk, black gram husk, coconut oil cake, groundnut oil cake and sesame oil cake as solid substrates. L-glutaminase has received significant attention in recent years owing to its potential applications in medicine as an anticancer agent, as an efficient anti-retroviral agent and as a biosensor. In food industries it is used as a flavor and aroma enhancing agent. The maximum yield (51.72 U/gds) of L-glutaminase by A.oryzae was obtained using coconut oil cake of 70% initial moisture content, initial pH 7.0, supplemented with D-glucose (2.0%), sodium nitrate (2.0%), and L-glutamine (2.0% w/v), inoculated with 3ml of 4 day old fungal culture and incubated at 30oC for 2 days. Both physico-chemical and nutritional parameters had played a significant role in the production of the enzyme L-glutaminase. Medium with optimized conditions and supplementation gave a maximum glutaminase yield of 51.72 U/gds which is above 2 fold increase in yield than that with medium of basal conditions (23.41 U/gds).

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