Solid State Fermentation Optimization of Pleurotus Ostreatus for Lovastatin Production

Atli B., YAMAÇ M., YILDIZ Z., Solener M.

PHARMACEUTICAL CHEMISTRY JOURNAL, vol.53, no.9, pp.858-864, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 53 Issue: 9
  • Publication Date: 2019
  • Doi Number: 10.1007/s11094-019-02090-0
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.858-864
  • Keywords: Pleurotus ostreatus, lovastatin, statistical modelling, functional food, solid state fermentation, PURPUREUS MTCC 369, HMG-COA REDUCTASE, MONASCUS-PURPUREUS, OYSTER MUSHROOM, MEDICINAL MUSHROOM, FRUITING BODIES, INHIBITOR, MEVINOLIN, RICE, PARAMETERS
  • Eskisehir Osmangazi University Affiliated: Yes


The present study was aimed at optimization of the solid state fermentation of lovastatin (HMG-CoA reductase inhibitor) using the Plackett - Burman (PB) design and response surface methodology (RSM) for edible and medicinal mushroom Pleurotus ostreatus so as to improve Pleurotus-fermented products (like red yeast rice) with health promoting properties. According to the results of PB design, the barley, yeast extract, and particle size of the solid substrate were found to have significant effect on lovastatin production. The concentrations of barley and yeast extract and the particle size of the solid substrate were further optimized by RSM. As a result, high lovastatin production (34.97 mg/g) was achieved at the optimized conditions of barley (8 g), yeast extract (1% w/w), and particle size of the solid substrate (0.5 - 1 mm) at 28 degrees C for 6 days.