Transformation of L-tyrosine to L-dopa by acremonium rutilum W.Gams: Effect of nutritional parameters

Abstract

In previous study transformation of L-tyrosine to L-dopa by A.rutilum under submerged fermentation was reported where physical parameters and substrate concentration for the optimization of L-dopa were studied. Present study reports the effect of nutritional parameters on L-dopa yield by A.rutilum. Results showed that 4% glucose showed highest yield of L-dopa (0.89mg/ml) followed by 3% starch (0.85 mg/ml). Egg flakes probably are known to slow down the catecholase activity of tyrosinase thus increasing L-Dopa production proving it to be the best organic nitrogen source with maximum L-Dopa production (1.06mg/ml). At 4 mg/100ml of copper sulphate, the yield of L-Dopa was 1.09 mg/ml. Enriched potato glucose albumen broth (EGAB) proved to be the best media, easier and economical for L-dopa production. Overall process consistency revealed tyrosinase activity to be 40U/ml and 1.12mg/ml L-Dopa yield.