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Table 1 Effect of various nutritional and environmental factors on l-glutaminase production by Bacillus sp. DV2-37. Data represent the mean of 3 different readings ± standard deviation

From: Production, characterization, and antitumor efficiency of l-glutaminase from halophilic bacteria

Factors Enzyme activity (U/ml) Factors Enzyme activity (U/ml)
Carbon source (1% w/v) NaCl (%)
Control 5.16 ± 0.2 1 36.55 ± 1.5
glucose 18.13 ± 1.5 3 38.00 ± 2.4
Fructose 7.11 ± 0.65 5 40.06 ± 5.6
Sucrose 15.10 ± 0.66 7 36.70 ± 2.06
Dextrose 16.9 ± 0.85 9 29.12 ± 1.56
Maltose 17.09 ± 0.95 pH
Galactose 10.08 ± 0.30 5 23.58 ± 5.4
Lactose 13.92 ± 1.0 6 30.92 ± 4.2
Mannitol 8.20 ± 0.98 7 40.32 ± 1.2
Starch 6.07 ± 0.20 8 36.47 ± 1.5
Nitrogen source (1% w/v) 9 34.10 ± 2.3
Control 18.85 ± 2.30 Temperature
Peptone 36.08 ± 1.45 25 24.48 ± 1.90
Yeast extract 32.90 ± 1.63 30 32.33 ± 1.04
Beef extract 27.25 ± 2.10 35 38.56 ± 2.20
Malt extract 29.00 ± 1.25 37 40.80 ± 1.4
Urea 18.95 ± 1.12 40 29.00 ± 1.0
NH4Cl 25.30 ± 1.65 Inoculum size (%)
NH4SO4 23.40 ± 1.44 5 33.00 ± 1.25
NH4NO3 20.80 ± 3.12 10 40.84 ± 1.12
NaNO3 19.11 ± 2.54 15 42.55 ± 5.62
Amino acids (1% w/v) 20 45.05 ± 2.58
l-glutamine 36.12 ± 1.10 25 35.25 ± 4.20
l-asparagine 28.86 ± 0.12 Incubation time (h)
l-glutamic acid 12.60 ± 2.14 24 20.08 ± 2.0
l-arginine 18.01 ± 0.02 48 29.00 ± 1.5
l-methionine 14.52 ± 0.4 72 45.14 ± 7.34
l-proline 11.35 ± 0.31 96 47.12 ± 6.66
l-lysine 12.20 ± 1.1 120 39.68 ± 5.64