Related Experiment Video
Updated: Jun 21, 2026

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
Published on: June 6, 2025
Effect of precultural and nutritional parameters on compactin production by solid-state fermentation
Nikhil S Shaligram1, Sudheer Kumar Singh, Rekha S Singhal
1Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, India.
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.
Related Concept Videos
Microbes in the Production of Fermented Foods
Microbes in Food Production
Production of Organic Acids
Bioreactor Controls-III
Scale-Up Processes
Batch vs Continuous Culture

