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The present study was an illustrative investigation on the production of one of the essential amino acid L-arginine using two different wastes (Carica Papaya and Ananas Comosus) as substrates. An aerobic fermentative process was followed for the production by the bacteria Pediococcus Pentosaceous. The optimal characteristics temperature, fermentation time and pH for the maximum production were assayed. The quality of L-arginine was analysed by Kossel method and Arginine Dihydrolase Test and quantitative estimation was done by using ninhydrin reagent. From the investigations, an optimum temperature at 30°C with pH 9 and aeration were found to be suitable for max production in 5 days using both the substrates (0.54 mg/ml) (0.675 mg/ml) waste media.

international journal of innovative research in science engineering and technology/international journal of innovative research in science, engineering and technology

Production of L-Arginine Using Wastes of Carica Papaya and Ananas Comosus by Pediococcus Pentosaceous