Skip to main content

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