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Production, Optimization and Characterization of L-Glutaminase from Soil-Derived Aspergillus Species under Solid-State Fermentation

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Author Affiliations

  • 1Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India
  • 2Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India
  • 3Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India
  • 4Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India
  • 5Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India
  • 6Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India

Res. J. Recent Sci., Volume 15, Issue (3), Pages 55-60, July,2 (2026)

Abstract

L-glutaminase (EC 3.5.1.2) is an amidohydrolase enzyme of significant biomedical and industrial importance due to its potential therapeutic application in cancer treatment and its role in food biotechnology. The present study aimed to isolate, produce, purify, and characterize L-glutaminase from Aspergillus species obtained from soil samples. Fungal isolates were screened using a modified Czapek’s medium supplemented with L-glutamine and Congo red dye indicator. Positive isolates were further confirmed by thin layer chromatography for enzymatic activity. Quantitative estimation of enzyme activity was carried out using Nessler’s reagent by measuring ammonia released from L-glutamine hydrolysis. Optimization studies were performed to evaluate the influence of physicochemical parameters such as pH, temperature, moisture content, inoculum size, and incubation period on enzyme production. Among the screened isolates, strain S3 showed the highest enzyme activity and was identified as Aspergillus species through microscopic examination. Maximum enzyme activity of 15.4 µmol/ml/min was observed at pH 5.0, 30°C, and 60% moisture content under solid-state fermentation. The enzyme exhibited high specificity toward L-glutamine and demonstrated stability across a range of environmental conditions. The results indicate that Aspergillus species can serve as a promising microbial source for L-glutaminase production with potential applications in oncology, biosensor development, and food fermentation industries.

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