Journal of Food Technology

Year: 2004
Volume: 2
Issue: 1
Page No. 4 - 7

Study of Cultural Conditions for the Conversion of L-tyrosine to L-dopa by the Strain of Aspergillus oryzae Isb-9

Authors : Ayesha Khan, Sikander Ali and Ikram-ul-Haq

Abstract: The present study is concerned with the optimization of cultural conditions for maximum conversion of L-Tyrosine to L-DOPA by strain of Aspergillus oryzae ISB-9. The effect of time course, temperature and pH on the production of L-DOPA was checked. Surface culture method was employed for L-DOPA fermentation. Optimum temperature and time for L-DOPA production is 50 C and 60 minutes respectively. However, the optimum pH of mycelium development was 5.0 because maximum production of L-DOPA (0.95 mg ml-1) was observed at this pH. The acidic pH (3.0) of reaction mixture was found to be optimum for higher L-DOPA production (1.1mg ml-1).

How to cite this article:

Ayesha Khan, Sikander Ali and Ikram-ul-Haq , 2004. Study of Cultural Conditions for the Conversion of L-tyrosine to L-dopa by the Strain of Aspergillus oryzae Isb-9. Journal of Food Technology, 2: 4-7.

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