Table 2 Effect of crude oils on teicoplanin production.

None

100

7.3

60.2

13.1

9.1

10.3

Safflower oil

(80% L. - 11% O.)

2.5 g/L

106

29.0

35.3

21.0

4.7

10

5 g/L

126

20.5

41.7

22.1

5.1

10.6

10 g/L

98

24.8

37

22.3

5.3

10.6

Corn oil

(60% L. - 25% O.)

2.5 g/L

111

35.9

23.4

34.0

3.5

3.1

5 g/L

89

40.7

20.4

33.9

2.8

2.2

10 g/L

27

52.9

14.1

26.3

2.5

4.2

Cottonseed oil

(58% L. - 14% O.)

2.5 g/L

90

45.0

24.8

25.7

2.3

2.2

5 g/L

38

54.2

18.7

22.1

3.4

1.6

10 g/L

19

61.4

12.7

13.8

5.2

6.9

Soybean oil

(54% L. - 24% O.)

2.5 g/L

91

24.6

34.6

31.4

4.8

4.6

5 g/L

94

38.2

22.0

33

4.0

2.8

10 g/L

33

45.7

16.1

25.9

4.5

7.8

Sesame oil

(38% L. - 53% O.)

2.5 g/L

66

21.3

29.7

38.9

5.2

4.9

5 g/L

53

32

19.1

40.2

5.8

2.9

10 g/L

27

38.2

13.7

41

5.2

1.9

Olive oil

(8% L. - 78% O.)

2.5 g/L

57

7.2

44.3

34.1

8.3

6.1

5 g/L

49

5.6

46.4

33.7

8.3

6.0

10 g/L

21

8.5

26.9

47.1

13.9

3.6

Almond oil

(20% L. - 75% O.)

2.5 g/L

48

12.7

44.6

31.1

6.2

5.4

5 g/L

46

11.8

43.1

30.4

8.2

6.5

10 g/L

19

15.4

29.3

37.3

13.5

4.5

Canola oil

(23% L. - 60% O.)

2.5 g/L

47

9.7

48.9

26.8

8.3

6.3

5 g/L

47

13.8

41.3

34.1

6.2

4.6

10 g/L

23

16.2

27.6

38.7

13.5

4.0

Lard oil

(10% L. - 46% O.)

2.5 g/L

55

8.5

53.8

21.1

9.5

7.1

5 g/L

30

12.5

39.8

28.8

14.0

4.9

10 g/L

35

16

28.1

42.5

9.7

3.7