Lama Assaf^*(1) and Batoul Ozzoun⁽¹⁾

(1). Food Science Department, Faculty of Agriculture, University of Aleppo, Syria.

(*Corresponding author: Dr. Lama Assaf. E-Mail: Lamaassaf403@gmail.com).

Received: 11/03/2023              Accepted: 11/06/2023

Abstract: 

The study was conducted in the laboratories of the Faculty of Food – Department of Food Sciences – Aleppo University – Syria. It was aiming to investigate the producing the amino acid tryptophan from date molasses using Escherichia coli. A pure strain of E. coli was transferred to agar medium (NA) that contains sodium chloride salt at a concentration of 0.5% w/v to activate the production of the amino acid tryptophan, and transferred to the incubator, then inoculated from the growing colonies, and placed in 100 ml of liquid medium. A catalyst for the production of tryptophan acid, which was transferred to a shaking incubator set at a temperature of 37 degrees Celsius for 6 hours at a speed of 150 rpm per minute, then the process was repeated on the same medium, and then the bacteria were taken after filtering the liquid medium and transferred to a molasses medium fermentation to produce tryptophan, and the production of tryptophan was confirmed. Tryptophan By going back to some chemical tests, and by comparing the absorbance values of the fermentation medium with the standard curve of tryptophan, it was found that the concentration of tryptophan in the fermentation medium was 0.1 mg/ml.

Key words: Echerichia coli, amino acid, treyptophan, date molasses

Full paper in Arabic: pdf