%0 Journal Article
	%A F. Ardestani and  S.A. Fatemi and  B. Yakhchali and  M. Hosseyni and  G. Najafpour
	%D 2009
	%J International Journal of Chemical and Molecular Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 27, 2009
	%T The Effects of Methionine and Acetate Concentrations on Mycophenolic Acid Production by Penicillium bervicompactum MUCL 19011 in Submerged Culture
	%U https://publications.waset.org/pdf/3347
	%V 27
	%X 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
	%P 169 - 172