Detection and Production of Gallic acid from Novel Fungal strain- Penicillium crustosum AN3 KJ820682

Order of Publishing in Issue: 
7
Volume :11
Issue :1
January, 2017 - March, 2017
Page No: 
60-66
Authors: 
Nisha Thakur* and A. K. Nath
Address: 
Department of Biotechnology, Dr Y S Parmar University of Horticulture and Forestry, Solan, 173230, India

Phenolic compound 3,4,5-trihydroxy benzoic acid commonly known as gallic acid, an important multipurpose ingredient harboured from an ascomycetes fungus which was previously isolated from an apple orchard soil and identified as Penicillium crustosum AN3(Gene bank accession no. KJ820682). The product gallic acid was obtained during fungal fermentation studies. To achieve maximum yield of the product, optimization studies were performed and maximum yield of 9.29 mgg-1 was obtained at 30°C with fermentation medium pH 5.5, 0.5% tannic acid as inducer and 30% substrate moisture ratio. The obtained gallic acid was detected using TLC and Rf value of 0.57 was obtained. The structural compounds containing OH, COOH, C-C bonds were deduced by ATR-FTIR spectroscopy. HPLC was carried out to calculate the peak and retention time (tR = 5.749 min) of product formed by the fungal isolate.

Keywords: 
Gallic acid, Penicillium crustosum AN3, Production optimization, Analytical techniques
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