Production and optimization of l-asparaginase by e.coli atcc10536 from food waste

• Main Authors: Batool, Tahira, Chia, Vi Vien, Makky, Essam A., Nina Suhaity, Azmi, Mashitah, Mohd Yusoff
• Format: Article
• Language: English; English
• Published: JOCPR 2015
• Subjects: Q Science (General)
• Online Access: http://umpir.ump.edu.my/id/eprint/12759/1/JCPR-2015-7-10-394-401.pdf; http://umpir.ump.edu.my/id/eprint/12759/7/fist-2015-essam-production%20and%20optimization.pdf; http://umpir.ump.edu.my/id/eprint/12759/; http://jocpr.com/vol7-iss10-2015/JCPR-2015-7-10-394-401.pdf
• Institution: Universiti Malaysia Pahang

The current study aimed at utilization of food waste as squid pen (SP) and cooked chicken bone (CCB) for Lasparaginase (LA) production and optimization using E.coli culture. During our investigations, high levels of Lasparaginase were obtained from E.coli using squid pen as a sole carbon source as c...