[01] Mani Ramakrishnan, PG Department of Bioscience, CMR Institute of Management Studies, OMBR Layout, Bengaluru, Karnataka, India; Department of Biology, School of Engineering, Presidency University, Bangalore, Karnataka, India. [02] Chhaya Dubey, PG Department of Bioscience, CMR Institute of Management Studies, OMBR Layout, Bengaluru, Karnataka, India. [03] V. Tulasi, PG Department of Bioscience, CMR Institute of Management Studies, OMBR Layout, Bengaluru, Karnataka, India. [04] Priyanka Kislai, PG Department of Bioscience, CMR Institute of Management Studies, OMBR Layout, Bengaluru, Karnataka, India. [05] N. Manohar, PG Department of Bioscience, CMR Institute of Management Studies, OMBR Layout, Bengaluru, Karnataka, India.

Research on the availability of lovastatin in different mushroom species, mechanism of control of diseases like hypercholesterolemia and their drug efficacy are limited. Therefore, the present investigation is focused on quantitative and qualitative analysis of lovastatin from different highly preferred edible oyster mushrooms species by the consumers. The study was carried out for the determination of lovastatin content from different species of mushroom like, Pleurotus ostreatus (grey), Hypsizygus ulmarius (white) and Agaricus djamor (pink) under different culture conditions like Solid State Fermentation (SSF), Submerged Fermentation (SMF) and in the powder of dried mushroom of P. ostreatus as well. The lovastatin content was determined by UV spectrophotometric analysis and further separation, detection, quality and quantitative analysis were made in the partially purified lovastatin using High Pressure Liquid Chromatography. The lovastatin content was found to be highest in the P. ostreatus under all the given culture conditions.

Pleurotus ostreatus (Grey), Hypsizygus ulmarius (White), Agaricus djamor (Pink), SSF, SMF, Lovastatin

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