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KMID : 0545120090190070690
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Journal of Microbiology and Biotechnology
2009 Volume.19 No. 7 p.690 ~ p.697
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Effect of Precultural and Nutritional Parameters on Compactin Production by Solid-State Fermentation
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Shaligram Nikhil S.
Singh Sudheer Kumar
Singhal Rekha S.
Szakacs George
Pandey Ashok
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Abstract
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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 μg/gds as compared with 678 μg/gds before optimization. Statistical study was performed to further improve the production and develop a robust model. An improved yield of 950 μg/gds was obtained using the conditions proposed by the experimental model. The present study emphasizes the importance 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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KEYWORD
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Compactin, Penicillium brevicompactum WA 2315, solid-state fermentation, fractional factorial design, Box-Behnken design
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