An Improved Bioprocess for Extracellular l-Leucine Amino Peptidase Production Using Streptomyces gedanensis

Abstract

A bioprocess was developed for the production of L-leucine aminopeptidase under solid-state fermentation (SSF) by cultivating Streptomyces gedanensis in an inert support impregnated with a minimal medium. Response surface methodology of Box Behnken design was used to derive the optimum level of significant factors (3 ml inoculum (1.2 × 10(9) CFU/ml); 0.275% w/v (NH(4))(2)SO(4); 0.275% w/v MgSO(4)·7H(2)O and 0.55% w/v Tryptone) for maximum LAP production (489 IU/g PUF) as compared to the initial level of 176.3 ± 0.02 IU/g PUF. The high level of extracellular aminopeptidase yield achieved in this work showed the technical feasibility of LAP production under SSF using inert support and is the first report of this kind. The ability of Streptomyces amino peptidase to release particular N-terminal amino acids made them interesting for controlling the degree of hydrolysis and flavor development for a wide range of substrates in food like industries.

L-Asparaginase Production using Solid-state Fermentation by an Endophytic Talaromyces pinophilus Isolated from Rhizomes of Curcuma amada

“…The strategy of sequential optimization of the production process, by first designing a suitable liquid nutrient media using SmF, followed by the optimization of the process parameters influencing SSF, is a novel approach. Although there have been reports on the usage of defined media in SSF processes 14,16 , to date, there have been no reports on initial optimization of the liquid media used for SSF. Separately designing the liquid medium simplifies the optimization of the production process through SSF.…”

“…The data obtained from RSM on L-asparaginase production were subjected to analysis of variance (ANOVA). The relationship between the variables and their effect on the response was determined by fitting a second order polynomial equation 16 to the data obtained: Y = βο + ∑i βiXi + ∑ii βiiXii2+ ∑ij βijXi Xj Where, Y is the predicted response, Xi and Xj are independent variables, βο the intercept coefficient, βi the linear effect coefficient, βii the squared effect coefficient, and βij is the coefficient of the interaction effect. The optimum levels of different factors for maximum enzyme production and the final response (yield) predicted by the model was validated by experimental trials in shake-flask trials.…”

“…In such SSF processes which incorporate PUF, optimization of the liquid media plays an important role. The use of a defined liquid medium enables controlling and monitoring of the SSF process, and also ensures the reproducibility of the process 13,16 .…”