TY  - JOUR
T1  - Study of Cultural Conditions for the Conversion of L-tyrosine to L-dopa by the Strain of Aspergillus oryzae Isb-9
AU - , Ikram-ul-Haq AU - , Sikander Ali AU - Khan, Ayesha 
JO  - Journal of Food Technology
VL  - 2
IS  - 1
SP  - 4
EP  - 7
PY  - 2004
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2004.4.7
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2004.4.7
KW  - 
AB  - 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).
ER  -