Production of Mycophenolic Acid by Penicillium brevicompactum in a Submerged Batch Culture: Optimization of Culture Conditions Using Taguchi Approach

Abstract: Mycophenolic acid (MPA) is an antibiotic and immunosuppressive agent, as a secondary metabolite of Penicillium brevicompactum. Parameter optimization of culture composition using Test plan L16, available in the form of an orthogonal array and software for automatic design and analysis of the experiments, both based on Taguchi approach was performed in MAP production process by Penicillium brevicompactum ATCC 16024 in a batch submerged culture. Optimal levels of key parameters including glucose, enzymaticaly hydrolyzed casein, methionine and glycine concentrations were determined. Optimum glucose, enzymaticaly hydrolyzed casein, methionine and glycine concentrations were obtained 80, 25, 1.2 and 20 g. L, respectively.1 Theoretically expected and also experimentally actual obtained mycophenolic acid concentrations under the optimal conditions were 2.025 and 1.995 g. L, respectively with a good consistency as 98.5%. Analysis1 showed the glucose concentration was found to be the most significant factor as well as glycine concentration was the less important factor on MPA production in the investigated process. Key words: Mycophenolic acid Optimization Penicillium brevicompactum Submerged culture Taguchi method INTRODUCTION lymphocytes cells, which consequently stops cell Mycophenolic acid [6-(4-hydroxy-6-methoxy-7- Penicillium especially P. brevicompactum [18-26]