PROCESS FOR THE PRODUCTION OF MYCOPHENOLIC ACID BY CULTURING PENICILLIUM BREVI-COMPACTUM IN LOW TEMPERATURE

摘要

A method for the production of mycophenolic acid by culturing Penicillium brevi-compactum Dierckx ATCC 46514 at low temperature is provided to increase production amount of mycophenolic acid by optimizing the culture conditions, especially culture temperature. The mycophenolic acid represented by the formula(3), wherein R1 is methyl or hydroxymethyl and R2 is hydroxy group or amino group, and its derivative are produced by culturing Penicillium brevi-compactum in a medium containing a carbon source, a nitrogen source and trace elements at 15-23 deg.C, wherein the nitrogen source is NH4NO3, KNO3, (NH4)2SO4, NH4Cl, urea, Nz-amine, bean proteins, concentrated and fermented corn steep liquor, cottonseed meal, soybean cake, skim milk, peptone, beef extract, yeast extract, CGM(corn gluten meal), casamino acid or casein.