Optimization of mycophenolic acid production in solid state fermentation using response surface methodology

Mycophenolic acid (MPA) can be produced in solid state fermentation, An iso late of Penicillium brevi-compactum ATCC 16024 grown on moist wheat bran pr oduced a titre of 425 mg per kg of wheat bran. Central composite rotatable design and response surface methodology were employed to derive a statistic al model for media optimization towards production of mycophenolic acid, Fi ve levels with a five factorial design were adopted. The correlation coeffi cient was 0.82, ensuring a satisfactory adjustment of the model to the expe rimental values. This statistical design was Very effective in improving th e titre of mycophenolic acid up to 3286 mg per kg of wheat bran.