The book, authored by L. Srilakshmi, focuses on the production and characterization of L-asparaginase from marine bacteria Bacillus haynesii PCPSK1 and Bacillus piscis PCPSK43. L-asparaginase is an important enzyme that has a variety of applications in the food, pharmaceutical, and medical industries. The author discusses the potential of marine bacteria as a source for L-asparaginase production, and provides detailed information on the isolation, identification, and characterization of the two bacterial strains.
The book provides a comprehensive overview of the various techniques used for L-asparaginase production, purification, and characterization. The author explores the impact of different fermentation conditions, such as pH, temperature, and agitation, on the production of L-asparaginase. The characterization of the enzyme includes studies on its kinetics, stability, and substrate specificity.
Furthermore, the author also discusses the potential applications of L-asparaginase in the food industry for acrylamide reduction, as well as its potential use in cancer treatment. The book provides a valuable resource for researchers and students in the fields of microbiology, biotechnology, and biochemistry, as well as for professionals in the food, pharmaceutical, and medical industries.