L‐methioninase production by Aspergillus flavipes under solid‐state fermentation

Solid‐state fermentation was carried out for the production of extra‐cellular L‐methioninase by Aspergillus flavipes (Bain and Sart.) using nine agro‐industrial residues, namely wheat bran, rice bran, wheat flour, coconut seeds, cotton seeds, ground nut cake, lentil hulls, soya beans and chicken feathers. Chicken feathers were selected as solid substrate for L‐methioninase production by A. flavipes. The maximum L‐methioninase productivity (71.0 U/mg protein) and growth (11 mg protein/ml) of A. flavipes was obtained using alkali pretreated chicken feathers of 50% initial moisture content as substrate supplemented with D‐glucose (1.0% w/v) and L‐methionine (0.2% w/v). External supplementation of the fermentation medium with various vitamin sources has no overinductive effect on L‐methioninase biosynthesis. The partially purified A. flavipes L‐methioninase preparation showed highest activity (181 U/ml) at pH 8.0 with stability over a pH range (pH 6–8) for 2 h. L‐methioninase activity was increased by preincubation of the enzyme for 2 h with Co²⁺, Mn²⁺, Cu²⁺ and Mg²⁺ and strongly inhibited by the presence of EDTA, NaN₃, Li²⁺, Cd²⁺, DMSO and 2‐mercaptoethanol. The enzyme preparation has a broad substrate spectrum showing a higher affinity to deaminate L‐glycine, N ‐acetylglucosamine and glutamic acid, in addition to their proteolytic activity against bovine serum albumin, casein, gelatin and keratin. The partially purified enzyme was found to be glyco‐metalloproteinic in nature as concluded from the analytical and spectroscopic profiles of the enzyme preparation. The demethiolating activity of the enzyme was also visualized chromogenially. (© 2009 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)