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|Type:||Artigo de Periódico|
|Title:||Sequential Optimization Strategy For Maximum L-asparaginase Production From Aspergillus Oryzae Cct 3940|
|Abstract:||L-asparaginase is an enzyme that catalyzes the deamination free L-asparagine to yield aspartic acid and ammonia, and it is used in the food industry to reduce the levels of acrylamide that are formed when starchy foods are fried, baked and cooked. In this work, a sequential optimization strategy was used to determine the effect of carbon sources, nitrogen sources, L-asparagine inducer, inoculum concentration, initial medium pH, temperature and agitation rate in the production of L-asparaginase from Aspergillus oryzae CCT 3940 in submerged fermentation. The micro-organism was fermented at 30 degrees C in modified Czapeck medium composed of proline (2%), glucose (0.5%), L-asparagine inducer (0.2%), yeast extract (0.5%), KH2PO4 (0.152%), KCl (0.052%), MgSO4 center dot 7H(2)O (0.052%), CuNO3 center dot 3H(2)O (0.0001%), ZnSO4 center dot 7H(2)O (0.0001%) and FeSO4 center dot 7H(2)O (0.0001%) adjusted to pH 8.0 using a concentration of 3 x 10(7) spores and 72 h of fermentation at 150 rpm at 30 degrees C. A final activity of 67.49 U mL(-1) was achieved, which represents an increase of 225% in relation to the initial non-optimized conditions. (C) 2016 Elsevier Ltd. All rights reserved.|
|Editor:||ELSEVIER SCIENCE BV|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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