Table 2.

Suitability of different fermentation media for the production of Cyc A by F. roseum.

Medium	Dry cell weights (gl-1)	Cyc A levels (mgl-1)
I- Czapek-Dox′s	2.86 ± 0.4	7.72 ± 1.16
II- Czapek-Dox′s supp. with 0.5 % yeast extract	4.16 ± 0.2	11.45 ± 0.54
III- Malt-yeast	4.10 ± 0.6	10.38 ± 1.14
IV- Yeast-sucrose	7.58 ± 0.2	9.01 ± 1.31
V- Glucose-Czapek-Dox′s supp. with 1% bactopeptone	5.34 ± 0. 6	8.55 ± 1.43
VI- Sabouraud′s-glucose	3.40 ±0.4	8.16 ±1.20

I-Czapek-Dox′s (g/l): Sucrose 30, NaNO₃ 3, KH₂PO₄ 0.5, KCL 0.5, MgSO₄.7H₂O 0.5, FeSO₄ 7H₂O 0.01.

II-Czapek-Dox′s supp. with 0.5 % yeast extract: Medium I with 5 g yeast extract instead of NaNO₃.

III- Malt-yeast (g/l): Malt extract 20, yeast extract 4.

IV- Yeast-sucrose (g/l): Sucrose 50, yeast extract 20.

V- Glucose-Czapek-Dox′s supp. with 1% bactopeptone (g/l): Glucose 50, KH₂PO₄ 5, bactopeptone 10, KCL 2.5.

VI- Sabouraud′s-glucose (g/l): Bactopeptone 10, glucose 20, MgSO₄.7H₂O 1.0, KH₂PO₄1.0 . Initial pH value: 6.0.