title: Production of Mycophenolic Acid by Penicillium brevicompactum Using Solid State Fermentation.
abstract: Solid-state fermentation using the microfungus Penicillium brevicompactum for the production of mycophenolic acid is reported in this paper. Of the initial substrates tested (whole wheat, cracked wheat, long grain Basmati rice, and short grain Parmal rice), Parmal rice proved to be the best. Under initial conditions, using steamed Parmal rice with 80% (w/w) initial moisture content, a maximum mycophenolic acid concentration of 3.4 g/kg substrate was achieved in 12 days of fermentation at 25 °C. The above substrate was supplemented with the following additional nutrients (g/L packed substrate): glucose 40.0, peptone 54.0, KH2PO48.0, MgSO4⋅7H2O 2.0, glycine 7.0, and methionine 1.65 (initial pH 5.0). A small amount of a specified trace element solution was also added. The final mycophenolic acid concentration was increased to nearly 4 g/kg substrate by replacing glucose with molasses. Replacing Parmal rice with rice bran as substrate further improved the mycophenolic acid production to nearly 4.5 g/kg substrate.
authors.affiliation: Department of Pharmaceutical Technology (Biotechnology), National Institute of Pharmaceutical Education and Research, Sector-67, S.A.S. Nagar, Punjab, 160062, India.
authors.forename: Gopal
authors.initials: G
authors.lastname: Patel
authors.affiliation: Department of Pharmaceutical Technology (Biotechnology), National Institute of Pharmaceutical Education and Research, Sector-67, S.A.S. Nagar, Punjab, 160062, India.
authors.forename: Mahesh D
authors.initials: MD
authors.lastname: Patil
authors.affiliation: Department of Pharmaceutical Technology (Biotechnology), National Institute of Pharmaceutical Education and Research, Sector-67, S.A.S. Nagar, Punjab, 160062, India.
authors.forename: Surbhi
authors.initials: S
authors.lastname: Soni
authors.affiliation: School of Engineering, Massey University, Private Bag, Palmerston North, 11 222, New Zealand.
authors.forename: Yusuf
authors.initials: Y
authors.lastname: Chisti
authors.affiliation: Department of Pharmaceutical Technology (Biotechnology), National Institute of Pharmaceutical Education and Research, Sector-67, S.A.S. Nagar, Punjab, 160062, India. ucbanerjee@niper.ac.in.
authors.forename: Uttam Chand
authors.initials: UC
authors.lastname: Banerjee
mesh_terms: D003470:Culture Media / Q000737:chemistry; D005285:Fermentation; D005947:Glucose / Q000378:metabolism; D005998:Glycine / Q000378:metabolism; D007700:Kinetics; D008715:Methionine / Q000378:metabolism; D008965:Molasses / Q000032:analysis; D009173:Mycophenolic Acid / Q000378:metabolism*; D012275:Oryza / Q000737:chemistry; D010407:Penicillium / Q000378:metabolism*; D010461:Peptones / Q000378:metabolism; D013696:Temperature; D014908:Triticum / Q000737:chemistry
chemical_list: D003470:Culture Media; D010461:Peptones; D008715:Methionine; D009173:Mycophenolic Acid; D005947:Glucose; D005998:Glycine
keywords: Mycophenolic acid; Penicillium brevicompactum; Solid-state fermentation