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. 2019 May 16;19:98. doi: 10.1186/s12866-019-1477-8

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© The Author(s). 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 5 — Effect of different media [(i) Potato Dextrose Agar (PDA) (ii) malt extract agar (iii) yeast extract malt extract agar (iv) Sabrauds dextrose agar (v) Oat meat agar (vi) Rose Bengal agar (vii) Potato carrot agar (viii) Corn meal agar (ix) Synthetic medium 1(x) synthetic medium 2] on different group of peptaibiotics production through ICMS (Group A: 11 residue medium chain peptaibiotics in blue; Group B: 14 residue medium chain peptaibiotics in red; Group C: 18 residue long chain peptaibiotics in green)