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.
Abstract: Mycophenolic acid “MPA" is a secondary metabolite
of Penicillium bervicompactum with antibiotic and
immunosuppressive properties. In this study, fermentation process
was established for production of mycophenolic acid by Penicillium
bervicompactum MUCL 19011 in shake flask. The maximum MPA
production, product yield and productivity were 1.379 g/L, 18.6 mg/g
glucose and 4.9 mg/L.h respectively. Glucose consumption, biomass
and MPA production profiles were investigated during fermentation
time. It was found that MPA production starts approximately after
180 hours and reaches to a maximum at 280 h. In the next step, the
effects of methionine and acetate concentrations on MPA production
were evaluated. Maximum MPA production, product yield and
productivity (1.763 g/L, 23.8 mg/g glucose and 6.30 mg/L. h
respectively) were obtained with using 2.5 g/L methionine in culture
medium. Further addition of methionine had not more positive effect
on MPA production. Finally, results showed that the addition of
acetate to the culture medium had not any observable effect on MPA
production
Abstract: Mycophenolic acid “MPA" is a secondary metabolite
of Penicillium bervicompactum with antibiotic and
immunosuppressive properties. In this study, fermentation process
was established for production of mycophenolic acid by Penicillium
bervicompactum MUCL 19011 in shake flask. The maximum MPA
production, product yield and productivity were 1.379 g/L, 18.6 mg/g
glucose and 4.9 mg/L.h respectively. Glucose consumption, biomass
and MPA production profiles were investigated during fermentation
time. It was found that MPA production starts approximately after
180 hours and reaches to a maximum at 280 h. In the next step, the
effects of methionine and acetate concentrations on MPA production
were evaluated. Maximum MPA production, product yield and
productivity (1.763 g/L, 23.8 mg/g glucose and 6.30 mg/L. h
respectively) were obtained with using 2.5 g/L methionine in culture
medium. Further addition of methionine had not more positive effect
on MPA production. Finally, results showed that the addition of
acetate to the culture medium had not any observable effect on MPA
production.
Abstract: Three reactor types were explored and successfully
used for pigment production by Monascus: shake flasks, and shaken
and stirred miniaturized reactors. Also, the use of dielectric
spectroscopy for the on-line measurement of biomass levels was
explored. Shake flasks gave good pigment yields, but scale up is
difficult, and they cannot be automated. Shaken bioreactors were less
successful with pigment production than stirred reactors.
Experiments with different impeller speeds in different volumes of
liquid in the reactor confirmed that this is most likely due oxygen
availability. The availability of oxygen appeared to affect biomass
levels less than pigment production; red pigment production in
particular needed very high oxygen levels. Dielectric spectroscopy
was effectively used to continuously measure biomass levels during
the submerged fungal fermentation in the shaken and stirred
miniaturized bioreactors, despite the presence of the solid substrate
particles. Also, the capacitance signal gave useful information about
the viability of the cells in the culture.