MEDIUM OPTIMIZATION OF LIPSTATIN FROM Streptomyces toxytricini ATCC 19813 BY SHAKE FLASK STUDY

Effect of medium composition on lipstatin production by Streptomyces toxytricini ATCC 19813 was investigated in shake flasks. The nutritional components of the medium was optimized by using Plackett-Burman, three factorial and one variable-at-a-time approach. Among the five factors studied, soya oil, soya lecithin and soya bean flour had significant effects on lipstatin production. The optimum levels of these key variables were further determined using a three factorial design and one variable-at-a-time. The highest lipstatin production was obtained in the medium consisting of glycerol 22.5 g/l, Soya flour 35 g/l, soya oil 15 g/l, soya lecithin 25 g/l and PPG 0.5 g/l at pH 7.20, 28oC and 220 rpm. The whole optimization strategy enhanced the lipstatin production from 0.097 g/l to 0.885 g/l. Here we report 8 fold enhancements in lipstatin production following Plackett-Burman, three factorial and one variable-at-a-time approach from Streptomyces toxytricini ATCC 19813.