Enhanced Microbial Production of Coenzyme Q10 Using Fed-Batch Fermentation and Natural Precursors
1Department of Biotechnology, School of Engineering, Ajeenkya D Y Patil University, Pune, Maharashtra, India
2CSIR-Institute of Microbial Technology, Chandigarh-160036, India
3Department of Biotechnology, MNNIT, Prayagraj, Uttar Pradesh, India 4School of Biochemical Engineering, IIT (BHU), Varanasi, Uttar Pradesh, India
2CSIR-Institute of Microbial Technology, Chandigarh-160036, India
3Department of Biotechnology, MNNIT, Prayagraj, Uttar Pradesh, India 4School of Biochemical Engineering, IIT (BHU), Varanasi, Uttar Pradesh, India
jceas 2025, 9(4),1-8
DOI: http://doi.org/:10.28921/jceas.36
Abstract
Coenzyme Q10 (CoQ10) isâa potent endogenous antioxidant, which has high medical and industry value. In thisâstudy, improved CoQ10 production in Brevundimonas diminuta was reported after optimizing medium constituents, carbon sources, natural precursor supplementation, and fermentation approaches. Batch and fed-batch fermentations were conducted with glucose, sucrose, and glycerolâas carbon sources and tomato/tobacco extracts as natural precursors. Glucose was found to be the best carbon source forâboth biomass production and CoQ10 accumulation. Fed-batch fermentation using alternating glucose feeding enhanced the CoQ10 yield by 22% inâfed-batch culture compared to batch. Intracellular CoQ10 was isolated, purified byâsilica gel chromatography, and quantitated by HPLC. Kinetic analysis also indicated high substrate consumption and growth-related CoQ10 formation, indicating the successfulness of the optimized fed-batchâapproach.
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Keywords: Coenzyme Q10, Brevundimonas diminuta, Fed-batch fermentation, Natural precursors, Microbial bioprocess optimization
Citation: Srivastava J et al., (2025) Enhanced Microbial Production of Coenzyme Q10 Using Fed-Batch Fermentation and Natural Precursors. Journal of Current Engineering and Allied Science.9(4):1-8
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Š 2025 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. https://creativecommons.org/licenses/by/4.0/
Š 2025 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. https://creativecommons.org/licenses/by/4.0/