ArticleArchives of microbiology2026
Green bioprocessing of L-Asparaginase: optimization, purification, and characterization using novel Fusarium solani PVS1 for sustainability.
Article in Archives of microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
L-Asparaginase (L-ASNase) (EC 3.5.1.1) produced by fungi has tremendous potential in the therapeutic and food processing sectors. In the present study, a newly isolated fungal strain, PVS1, identified as Fusarium solani (GenBank accession no. PQ721280; Indian Type Culture Collection no. ITCC 9504), produced a high amount of extracellular L-ASNase, 44.6 U/mL, on the 4th day in the modified Czapek Dox medium under submerged conditions. The production of L-ASNase was optimized using the One-Factor-at-A-Time (OFAT) approach, which demonstrated that the most suitable carbon and nitrogen sources were glycerol (2.0 g/L) and peptone (10.0 g/L), respectively, amended with L-asparagine (5.0 g/L). Additionally, F. solani PVS1 demonstrated high production of L-ASNase at a pH of 6.0 ± 0.2, incubation temperature of 37°C, and under shaking conditions, resulting in a maximum activity of 58.8 U/mL on the 3rd day. Partial purification of the enzyme was achieved through acetone precipitation and diethylaminoethyl (DEAE)-Sephadex ion exchange chromatography, resulting in a 3.53-fold purification with a recovery rate of 0.28%. The partially purified L-ASNase exhibited a molecular weight of approximately 70 kDa, with activity over an extended temperature range from 20 to 60 °C, and showed the maximum residual activity of 50.3% at pH 5.0 ± 0.2. Furthermore, L-ASNase exhibited stability with most of the tested metal ions. The K
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