Search in Medwell
 
 
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
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.
URL: http://medwelljournals.com/abstract/?doi=jftech.2004.4.7