Study on physiological changes of Fungal Morphology during the Fermentation Process for the Production of Mycophenolic acid

  • Umesh Luthra IPCA Laboratories Limited, Biotech R& D, 125, Kandivali Industrial Estate, Kandivali (West), Mumbai, Maharashtra, INDIA
  • Amitabh Chaturvedi IPCA Laboratories Limited, Biotech R& D, 125, Kandivali Industrial Estate, Kandivali (West), Mumbai, Maharashtra, INDIA
  • Azad Singh Saini IPCA Laboratories Limited, Biotech R& D, 125, Kandivali Industrial Estate, Kandivali (West), Mumbai, Maharashtra, INDIA
  • Vijaykumar Bhagat IPCA Laboratories Limited, Biotech R& D, 125, Kandivali Industrial Estate, Kandivali (West), Mumbai, Maharashtra, INDIA
  • Tariq Ahmad Bhat IPCA Laboratories Limited, Biotech R& D, 125, Kandivali Industrial Estate, Kandivali (West), Mumbai, Maharashtra, INDIA
  • Vaibhav Murukate IPCA Laboratories Limited, Biotech R& D, 125, Kandivali Industrial Estate, Kandivali (West), Mumbai, Maharashtra, INDIA
  • Nitin Khandelwal IPCA Laboratories Limited, Biotech R& D, 125, Kandivali Industrial Estate, Kandivali (West), Mumbai, Maharashtra, INDIA
Keywords: Pellets, Spore concentration, Agitation, Aeration and Fungal Hyphae

Abstract

Morphological variation of fungal hyphae during fermentation process mainly due to change in physical parameters i.e. Agitation and Aeration at different hours. It was found that there were significant correlations between agitation and aeration on fungal hyphae including its internal structures and the productivity of Mycophenolic Acid. This could be due to the excessive cell permeability related to abrasion by shear forces and also by air limitation.

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Published
2015-04-30
Section
Original Article