Abstract: Mycophenolic acid (MPA) is a secondary metabolite
produced by Penicillium brevicompactum, which has antibiotic and
immunosuppressive properties. In this study, the first, mycophenolic
acid was produced in a fermentation process by Penicillium
brevicompactum MUCL 19011 in shake flask using a base medium.
The maximum MPA production, product yield and productivity of
process were 1.379 g/L, 18.6 mg/g glucose and 4.9 mg/L. h,
respectively. Also the glucose consumption, biomass and MPA
production profiles were investigated during batch cultivation.
Obtained results showed that MPA production starts approximately
after 180 hours and reaches to a maximum at 280 h. In the next step,
the effects of some various concentrations of enzymatically
hydrolyzed casein on MPA production were evaluated. Maximum
MPA production, product yield and productivity as 3.63 g/L, 49
mg/g glucose and 12.96 mg/L.h, respectively were obtained with
using 30 g/L enzymatically hydrolyzed casein in culture medium.
These values show an enhanced MPA production, product yield and
process productivity pr as 116.8%, 132.8% and 163.2%, respectively.