Optimized Production of Medically Significant Enzyme L-Asparaginase Under Submerged and Solid-State Fermentation From...

L-asparaginase has prime medical significance due to its chemotherapeutic applications and action against a wide range of diseases. L-asparaginase obtained from commercial producer bacterial strains causes anaphylaxis, some sensitive reactions, and other side effects. To overcome these issues, eukaryotes like fungi can be used to produce L-asparaginase. Penicillium lilacinum was explored for its enhanced production through a statistically optimized fermentation approach. Firstly, the significant fermentation parameters (influencing the production) were screened through the Plackett-Burman approach. Thereafter, Response Surface Methodology (RSM) was employed for achieving higher production of L-asparaginase under specified fermentation conditions. The study explored both submerged (SmF) and solid-state (SSF) fermentation conditions to put forward a comparative analysis of the best suitable fermentation condition for the enhanced production of L-asparaginase. The Plackett-Burman optimization result suggested that pH, L-asparagine, ammonium nitrate, and temperature were significantly affecting enzyme production in SmF conditions, whereas wheat bran, arhar bran, kulthi bran, and temperature were identified as significant process parameters for SSF. The final enzyme activity obtained in SmF was 82.29 IU/mL and 190.439 U/gds in SSF after the implication of RSM. The statistical optimization tool fosters 2.47-fold and 6.36-fold enzyme activity in SmF and SSF, respectively. The study suggested that L-asparaginase can be efficiently produced using P. lilacinum at an optimized SSF condition.