Table 2.

Effect of carbon and nitrogen sources on the production of avicin A, as indicated by the diameter of the zone of inhibition.

Factor	Concentration of the factor (g/100 ml)	Zone of inhibition diameter (mm)*
Carbon source:
Glucose	2	13 ± 0.57
Fructose	2	14.5 ± 0.76
Lactose	2	18.83 ± 0.44a
Succrose	2	14.67 ± 0.88
Mannitol	2	21 ± 0.57b
Nitrogen source:
Peptone	2.2	21 ± 1c
Beef extract	2.2	10 ± 1.15
Yeast extract	2.2	13.83 ± 0.72
Ammonium sulphate	2.2	10.33 ± 1.20
Protease peptone	2.2	16 ± 0.57d

*Data representing the average of triplicate values, are shown as mean ± standard error of the mean. ^aSignificantly different from glucose, p < 0.05. ^bSignificantly different from glucose, fructose, and sucrose, p < 0.05. ^cSignificantly different from all nitrogen sources, p < 0.05. ^dSignificantly different from beef extract and ammonium sulphate, p < 0.05.