International Science Community Association International Research Journal of Biological Sciences 2278-3202 11 1 2022 02 10 Enhanced recovery of L-asparaginase from isolated Penicillium sp. through modified cultural and nutritional amendments under submerged culture conditions 24 32 EN Nnenna Omorodion 1 University of Port Harcourt Department of Microbiology PMB 5323 River state Nigeria Nwatu Ifeanyichukwu 2 University of Port Harcourt Department of Microbiology PMB 5323 River state Nigeria Emmanuel Munyaneza 1 Museum of Environment, Rwanda Cultural Heritage Academy, Rwanda Elias Bizuru 2 University of Rwanda, Rwanda Jérôme Degreef 3 Fédération Wallonie-Bruxelles & Botanic Garden Meise, Belgium Tiwari Saurabh K. 1 Polymer Synthesis & Catalysis Group, Reliance Research and Development Center, Reliance Industries Limited, Navi Mumbai-400701, India Gaikwad Mahadev 2 Germplasm & Cultivation Group, Reliance Research and Development Center, Reliance Industries Limited, Navi Mumbai-400701, India Nagle Vinod 3 Germplasm & Cultivation Group, Reliance Research and Development Center, Reliance Industries Limited, Navi Mumbai-400701, India Dasgupta Santanu 4 Germplasm & Cultivation Group, Reliance Research and Development Center, Reliance Industries Limited, Navi Mumbai-400701, India Gupta Virendrakumar 5 Polymer Synthesis & Catalysis Group, Reliance Research and Development Center, Reliance Industries Limited, Navi Mumbai-400701, India Kalita Pankaj 1 Department of Chemistry, Arya Vidyapeeth College, Guwahati, Assam, India Patro Krishna Raju 1 Regional Plant Resource Centre, Bhubaneswar 751015 Odisha, India Gupta Nibha 2 Regional Plant Resource Centre, Bhubaneswar 751015 Odisha, India > Research Paper 2021 10 4 2022 02 10 Culture conditions were optimized for enhancing the amount of L-asparaginase in submerged culture medium of Penicillium sp. Optimized parameters involve different C and N ratio, culture conditions and additional compounds followed by extraction, purification and characterization of the enzyme. The fungus required 8 days and a pH of 4.5 for the optimum growth and enzyme production. The maximum L-asparaginase activity was observed with fructose, ammonium sulphate and L-arginine. The enzyme production was concentration dependant and maximum activity was recorded at fructose 35g/litre with addition of 5g/litre each of L-asparagine, ammonium sulphate and L arginine. The purification of enzyme from mass culture was developed in a modified media by following salt precipitation, Sephadex G-100 filtration and ion exchange chromatography by DEAE cellulose columns. Result revealed purified protein and enzyme preparations that was matched with standard (66kDa) and exhibited approximately 97k Dawith 0901x10-3MKm value. Enzyme purified through gel filtration was active within the fractions 4 to 7.2 and at higher temperature. The impact of nutritional and cultural conditions towards enhanced enzyme production is clearly evident in the present study. The thermal stability of the purified enzyme also ensures its suitability for long term preservation and the basic modification of the basal medium in order to achieve enhanced enzyme production may be a good support for the large scale fermentation and production of this enzyme. Copyright@ International Science Community Association