Abstract:

In this study, Citrobacter freundii was produced in LB nutrients containing cadmium in different concentrations. The amino acid levels in the bacteria produced in both cases were then determined by HPLC by participating in vitamin C in different concentrations instead of the food that contains cadmium. Compared with the groups containing 75, 100 and 125 ppm Cd, there was an increase in the amino acids of alanin, argin, asparajin, aspartic acid, cystin, glycin, histidin, isoleusin, leusin, lisin, fenilalanin, prolin, treonin, thyrozin and valin (p<0.05), and a decrease in the amino acids of glutamic acid, glutamine, methionine, cold and triptophan (p<0.05). As a result of the addition of vitamin C to the iron environment, a reduction in amino acids that increase the quantity and the increase in amino acids that decrease the quantity has been observed in contrast to the effect of cadmium. From these findings, it can be said that the negative effect of cadmium on C. freundii is reduced by the vitamin C involved in the diet instead.

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