As a result of the cultivation as set forth above, the
asparaginase is accumulated in the fermentation broth, par
ticularly in the bacterial cells. To recover the asparaginase
from the cells, various known procedures for obtaining en
zymes from micro-organisms may be employed. For example,
the bacterial cells are ground with quartz sand and the broken
cells extracted with water or an aqueous solution of salt. Alternatively, the bacterial cells are subjected to ultrasonic treatment. Also, the bacterial cells can be treated with a bacteriolytic enzyme such as lysozyme and the resultant cells extracted with water or an aqueous solution of salt in the presence of a surface active agent. Still another method is to
freeze and thaw the bacterial cells, followed by extraction of
the broken cells with water or an aqueous solution of salt. The
foregoing is intended to be illustrative only.