Abstract

The medium components influencing the enzyme production were screened using Plackett-Burman design. A total of 67 nutrients comprising of fifteen each of carbon, nitrogen, mineral/salt and eleven each of inorganic nitrogen sources and amino acid sources were screened for the production of L-asparaginase by SmF. This design involves screening of up to ‘n-1’ variables in just ‘n’ number of experiments. Regression coefficients and t-values were calculated by subjecting the experimental data to statistical analysis. Among the 67 nutrients based on their performance in terms of product yield and cost, tapioca starch, L-asparagine, ammonium oxalate, gelatin and CaCO₃ were identified as most effective and therefore selected for inclusion in surface methodology studies.

Key words: L-asparaginase, nutritional factors, submerged fermentation, Bacillus cereus MNTG-7.