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 : 20 | Download : 16

Publication Date : 2022-12-15

Article Type : Research Paper

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 insert ignore into journalissuearticles values(NRRL B-2643);. The effects of carbon source insert ignore into journalissuearticles values(sucrose); and, salt concentrations insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(sucrose: 2.5 g/L, NaCl and CaCl 2 : 1.0 g/L, inoculum level: 1.0% insert ignore into journalissuearticles values(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,