L-asparaginase, a hydrolytic enzyme which breakdowns L-asparagine, a non-essential aminoacid to L-aspartic acid with the release of ammonia. In this research work various sources like soil, cereals: corn and oat, pulses: soya bean, vegetable: potato were used for isolation of L-asparaginase producing bacterial strain. It was found that among the all isolated bacterial strain, a strain isolated from soya bean produced maximum amount of enzyme. The isolated strain MRS4 was found having significant similarity with Bacillus paramycoides strain MCCC 1A04098 based on nucleotide homology and phylogenetic analysis. After optimization of various process parameters, it was found the strain was able to produce almost 118 IU/ml of enzyme in the selected medium when inoculated with 1% inoculums of 20 hr age in 50 ml medium taken in a 250 ml Erlenmeyer flask and incubated at 35C, pH 7, agitation speed of 150 rpm, aeration rate of 0.25 L/min for 24 hrs.

中文翻译：

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副蕈状芽孢杆菌MRS4菌株微生物生产L-天冬酰胺酶及工艺参数优化

L-天冬酰胺酶是一种水解酶，可将 L-天冬酰胺（一种非必需氨基酸）分解为 L-天冬氨酸并释放氨。在这项研究工作中，各种来源，如土壤、谷物：玉米和燕麦、豆类：大豆、蔬菜：马铃薯用于分离产生 L-天冬酰胺酶的菌株。发现在所有分离菌株中，从大豆中分离出的菌株产生的酶量最大。基于核苷酸同源性和系统发育分析，发现分离的菌株MRS4与副蕈状芽孢杆菌菌株MCCC 1A04098具有显着相似性。经过各种工艺参数的优化，