- Journal of Advanced Research in Natural and Applied Sciences
- Vol: 8 Issue: 4
- Effect of Grovth Medium on L-Dopa and Dopamine Production Using Citrobacter freundii (NRRL B-2643)
Effect of Grovth Medium on L-Dopa and Dopamine Production Using Citrobacter freundii (NRRL B-2643)
Authors : Meltem Çakmak, Veyis Selen, Dursun Özer, Fikret Karataş, Sinan Saydam
Pages : 785-795
Doi:10.28979/jarnas.1109192
View : 13 | Download : 8
Publication Date : 2022-12-15
Article Type : Research
Abstract :In this study, microbial production of L-Dopa and Dopamine which is an important substrance for the treatment of Parkinson\'s disease were investigated by using Citrobacter freundii (NRRL B-2643). The effects of carbon source (sucrose) and, salt concentrations (NaCl, CaCl 2 ), initial pH, temperature, inoculum level and shaking speed on L-Dopa and dopamine production were investigated. The amounts of extracellular L-dopa and dopamine were determined by using HPLC. Maximum L-dopa and dopamine production, under optimized conditions (sucrose: 2.5 g/L, NaCl and CaCl 2 : 1.0 g/L, inoculum level: 1.0% (v/v), initial pH: 6.5, temperature: 33°C, shaking speed: 200 rpm) were found to be 458 and 592 mg/L, respectively. Although the experiments were carried out for 60 hours, but the maximum production of L-Dopa and Dopamine was realized at around the 30th hour of the experiments.Keywords : L-Dopa, Dopamine, Fermentation, HPLC, Citrobacter, freundii (NRRL B-2643)