Enhanced Production of Mycophenolic Acid from Penicillium brevicompactum via Optimized Fermentation Strategy
2022
Wu, Qiaowei | Li, Mingzhen | Vēlāyutan̲, T. A. | Yang, Yuxiang | Zhang, Jinfeng | Li, Xiangqian
Mycophenolic acid (MPA) is an occurring antibiotic produced through Penicillium brevicompactum. Its production was achieved by systematic process optimization under submerged fermentation. In shake flask, single-factor test experiments, Box–Behnken design (BBD) experiments, and fermentation strategy were determined, and the MPA yield was reached at 3002 ± 47, 3610 ± 51, and 4748 ± 59 µg/mL, respectively. For fermentation strategy, MPA production was 58.1% higher than that initial fermentation condition without optimization. Then, the optimized medium was further carried out in 5-L stirred fermenter for 180 h; MPA titer was increased from 3712 ± 65 µg/mL to 5786 ± 76 µg/mL, 55.9% higher than that of single-factor optimized medium. The results of this investigation will provide a vital step toward industrial-scale production of MPA.
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