Production and optimization of L-citrulline by using watermelon peels

Abstract

To develop an efficient method for the production of L-Citrulline, optimum conditions for the conversion of L-arginine to L-Citrulline by microbial L-arginine deiminases and for production of the enzyme were studied. A number of microorganisms were screened to test their ability to produce and accumulate L-Citrulline from L-arginine. Lacto bacillus was selected as the best organism for enzymatic method when compared to Bacillus subtilis and E. coli. The absorbance peak was obtained at 207nm. Optimum technique will be adopted based on the availability and activity of enzyme. Enzyme based involves the use of an enzyme produced by Lacto bacillus whereas the acid hydrolysis involves the chloroform extraction with the help of a strong acid. The anti-microbial and antifungal tests were done due to their potential to provide quality and safety benefits to many materials and methods.