Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2495
Title: Effect of Precultural and Nutritional Parameters on Compactin Production by Solid-State Fermentation
Authors: Shaligram, N S
Singh, S K
Singhal, R S
Szakacs, G
Pandey, A
Keywords: Compactin
Penicillium brevicompactum WA 2315
solid-state fermentation
fractional factorial design
Box-Behnken design
Issue Date: Jul-2009
Publisher: The Korean Society for Microbiology and Biotechnology
Citation: Journal of Microbiology and Biotechnology, 19(7):690-697
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 mug/gds as compared with 678 mug/gds before optimization. Statistical study was performed to further improve the production and develop a robust model. An improved yield of 950 mug/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.
URI: http://hdl.handle.net/123456789/2495
Appears in Collections:2009

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