PRODUCTION OF LOVASTATIN FROM ASPERGILLUS TERREUS THROUGH SUBMERGED FERMENTATION

The lab scale optimization of lovastatin production through submerged fermentation by Aspergillus terreus has been described. Fermentation experiments for the screening of fermentation media showed that A. terreus NRRL 265 utilized fermentation medium (M2) for maximum production of lovastatin i.e., 212.54 mg/L & 120.98 mg/L in the fermentation broth and mycelial extract, respectively. Similarly, when the effect of incubation period on statin production was studied, 144 h was found to be the best incubation period for statin production by this fungal strain. Further optimization of statin production was carried out by studying physical parameters such as the effect of incubation temperature, initial pH and nutritional parameters i.e., carbon sources, nitrogen sources, age and size of inoculum. An incubation temperature of 30 degrees C and the initial pH of 6.0 were found optimum for lovastatin production. As far as the carbon and nitrogen sources are concerned, 9% glucose, 2.5% corn steep liquor were found to be the best carbon and nitrogen sources, respectively in addition to 0.3% ammonium sulphate as inorganic nitrogen source. A 30 h old inoculum at a level of 5% was found best for lovastatin production by A. terreus NRRL 265. During the course of study, the maximum lovastatin production of 471.91 mg/L & 409.56 mg/L in the fermentation broth and mycelial extract respectively, was accomplished in shake flask fermentation by A. terreus NRRL 265.