Enhanced Production of Mycophenolic Acid from Penicillium brevicompactum via Optimized Fermentation Strategy
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DOI: 10.1007/s12010-022-03886-9
Abstract: 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… read more here.
Keywords: mycophenolic acid; fermentation; penicillium brevicompactum; production ... See more keywords