Effect of pre-cultural and nutritional parameters on compactin production by solid-state fermentation

Abstract

In the present study, production of compactin by Penicillium brevicompactum WA 2315 was studied. In the first step, various pre-cultural parameters were studied by substituting one factor at-a-time. Subsequently, effect of maltodextrin DE 18 on compactin production was studied. The optimized parameters gave maximum compactin production of 850 µg/gds as compared to 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 experimental model. The present study emphasizes the importance of pre-cultural and nutritional parameters on production of compactin and further confirms the usefulness of solid state fermentation for production of industrially important secondary metabolites. It also confirms that complex nitrogen sources such as oil cakes can be used for production of compactin.