Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Effect of Precultural and Nutritional Parameters on Compactin Production by Solid-State Fermentation

  • Nikhil S., Shaligram (Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai) ;
  • Singh, Sudheer Kumar (Biotechnology Division, National Institute for Interdisciplinary Science and Technology (NIIST) (Formerly Regional Research Laboratory)) ;
  • Singhal, Rekha S. (Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai) ;
  • Szakacs, George (Department of Applied Biotechnology and Food Sciences, Budapest University of Technology and Economics) ;
  • Pandey, Ashok (Biotechnology Division, National Institute for Interdisciplinary Science and Technology (NIIST) (Formerly Regional Research Laboratory))
  • Published : 2009.07.31
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Abstract

In the present study, production of compactin by Penicillium brevicompactum WA 2315 was studied. In the first step, various precultural parameters were studied by substituting one factor at a time. Subsequently, the effect of maltodextrin DE 18 on compactin production was studied. The optimized parameters gave maximum compactin production of 850 ${\mu}g/gds$as compared with 678 ${\mu}g/gds$before optimization. Statistical study was performed to further improve the production and develop a robust model. An improved yield of 950 ${\mu}g/gds$was obtained using the conditions proposed by the experimental model. The present study emphasizes the importauce of precultural and nutritional parameters on the production of compactin, and further confirms the usefulness of solid-state fermentation for the production of industrially important secondary metabolites. It also confirms that complex nitrogen sources such as oil cakes can be used for the production of compactin.

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