Table 1 Composition of the culture media used in the present study (g/L)
YPD | YCM | MS | PSM | PSMS | TSMS | |
|---|---|---|---|---|---|---|
Glucose | 20.00 | – | – | 50 | 50 | 20/40/80/100 |
Total sugars | – | – | 100 | 100 | 100 | 20/40/80/100 |
Soluble starch | – | 5.00 | – | – | – | – |
Bactopeptone | 20.00 | – | – | – | – | – |
Yeast extract | 10.00 | 2.50 | 10.00 | 10.00 | 10.00 | 10.00 |
Malt extract | – | 2.50 | – | – | – | – |
(NH4)2SO4 | – | – | 5.00 | 5.00 | 5.00 | 5.00 |
KH2PO4 | – | 1.00 | 2.00 | 2.00 | 2.00 | 2.00 |
MgSO4 | – | 0.50 | 1.00 | – | 1.00 | 1.00 |
K2HPO4 | – | – | 0.40 | 0.40 | 0.40 | 0.40 |
CaCl2 | – | 0.35 | 0.20 | – | 0.20 | 0.20 |
ZnSO4 | – | – | 0.03 | – | 0.03 | 0.03 |
FeNH4(SO4)2 | – | – | 0.01 | – | 0.01 | 0.01 |
CuSO4 | – | – | 0.002 | – | 0.002 | 0.002 |
NH4Cl | – | 2.00 | – | – | – | – |
Vitamin premix (% v/v) | – | – | 5 | – | 5 | 5 |
C/N ratio | 6.33 | 10.6 | 35.7 | 35.3 | 35.5 | 12.0/20.5/33.7/38.1 |