Statistical Based Media Optimization and Production of Clavulanic Acid By Solid State Fermentation in Jackfruit Seed Powder as Novel Substrate Using Streptomyces Clavuligerus MTCC 1142  

Basavaraj M. Vastrad1 and Shivayageeswar E. Neelagund2, 1S.E.Ts College of Pharmacy, India and 2Jnana Sahayadri Kuvempu University, India

Abstract 

Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract and ferric chloride were screened. Central composite design (CCD) was employed using these five media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric chloride nutritional factors at three levels, for further optimization, and the second order polynomial equation was derived, based on the experimental data. Response surface methodology showed that the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which were validated through experiments. 

KEYWORDS

Plackett–Burman design, Central composite design, Streptomyces clavuligerus MTCC 1142, clavulanic acid, jackfruit seed powder, solid state fermentation 

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