@article{MAKHILLJFT2004217838,
    title = {Study of Cultural Conditions for the Conversion of L-tyrosine to L-dopa by the Strain of Aspergillus oryzae Isb-9},
    journal = {Journal of Food Technology},
    volume = {2},
    number = {1},
    pages = {4-7},
    year = {2004},
    issn = {1684-8462},
    doi = {jftech.2004.4.7},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2004.4.7},
    author = {Ikram-ul-Haq,Sikander Ali and},
    keywords = {},
    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).}
    }