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

Nikhil S. Shaligram, Sudheer Kumar Singh, Rekha S. Singhal, George Szakacs, Ashok Pandey

Research output: Contribution to journalArticle

10 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)690-697
Number of pages8
JournalJournal of Microbiology and Biotechnology
Issue number7
Publication statusPublished - Dec 4 2009


  • Box-Behnken design
  • Compactin
  • Fractional factorial design
  • Penicillium brevicompactum WA 2315
  • Solid-state fermentation

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

Fingerprint Dive into the research topics of 'Effect of precultural and nutritional parameters on compactin production by solid-state fermentation'. Together they form a unique fingerprint.

  • Cite this