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 |