RESEARCHES ON THE QUANTIFICATION OF L-ASPARAGINASE PRODUCED BY MICROORGANISMS

L-asparaginase is an enzyme that is mainly used in the medical industry to treat various cancers and in the food industry to reduce acrylamide in starch-containing foods. In order to be used successfully, L-asparaginase must have a certain concentration and a certain purity to give the best results and minimize side effects in the medical industry. The aim of this paper was the screening of different strains of Bacillus, Streptomyces, yeasts and bacterial endophytes for L-asparaginase biosynthesis, and to highlight the methods used to determine the level of L-asparaginase. Several bacterial strains and two yeast strains were selected and the level of L-asparaginase was quantified. At least two microbial strains will be used in further experiments to optimize the enzyme production.