Optimization of submerged fermentation conditions for immunosuppressant mycophenolic acid production by Penicillium roqueforti isolated from blue-molded cheeses: enhanced production by ultraviolet and gamma irradiation

Faculty Science Year: 2015
Type of Publication: ZU Hosted Pages: 2625–2638
Authors:
Journal: World Journal of Microbiology and Biotechnology إنجلترا Volume:
Keywords : Optimization , submerged fermentation conditions , immunosuppressant mycophenolic    
Abstract:
Mycophenolic acid (MPA) is a promising drug owing to its immunosuppressive and biological activities. In this study, two strains of Penicillium roqueforti designated as AG101 and LG109 were selected among several strains isolated from Roque
   
     
 
       

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