Table 2.

Effect of various carbon and nitrogen sources on L-asparaginase production by S.gulbargensis.

	L-asparaginase activity (IU)
	0.25%	0.5%	0.75%	1.0%	1.25%
Carbon Source
Glucose	–	11.0	–	–	–
Fructose	–	11.4	–	–	–
Sucrose	–	17.8	–	–	–
Maltose	–	19.5	–	–	–
Starch	–	18.0	–	–	–
Galactose	–	10.4	–	–	–
Arabinose	–	10.9	–	–	–
Mannitol	–	10.8	–	–	–
Xylose	–	17.3	–	–	–
Lactose	–	16.8	–	–	–
Nitrogen Source
Peptone	17.2	18.1	17.3	16.2	15.7
Beef Extract	20	22.4	19.8	18.1	14.3
Yeast Extract	22.8	23.1	21.0	19.0	15.8
Tryptone	14.7	16.3	16.9	14.8	13.6
Soyabean meal	21.0	23.6	23.9	22.0	19.3
Cornsteep liquor	22.8	24.0	23.3	20.9	18.6
Ammonium chloride	15.1	16.8	15.0	14.3	11.3
Ammonium nitrate	18.5	18.3	17.5	16.7	12.6
Ammonium sulfate	23.2	21.8	19.8	17.3	16.4
L-asparagine	23.1	25.0	24.6	21.2	19.1