Effect of Grovth Medium on L-Dopa and Dopamine Production Using Citrobacter freundii (NRRL B-2643)

In this study, microbial production of L-Dopa and Dopamine which is an important substrance for the treatment Parkinson's disease were investigated by using Citrobacter freundii (NRRL B-2643). The effects carbon source (sucrose) and, salt concentrations (NaCl, CaCl2), initial pH, temperature, inoculum level shaking speed on dopamine investigated. amounts extracellular L-dopa determined HPLC. Maximum production, under optimized conditions (sucrose: 2.5 g/L, NaCl CaCl2: 1.0 level: 1.0% (v/v), pH: 6.5, temperature: 33°C, speed: 200 rpm) found to be 458 592 mg/L, respectively. Although experiments carried out 60 hours, but maximum was realized at around 30th hour experiments.