Table 8. Effect of carbon sources, nitrogen sources, salt concentrations, or trace elements on BC production of Streptomyces sp. KB1 TISTR 2304.

Each data point indicates the average antimicrobial activity across various conditions.

	Mean diameter of inhibition zone (mm)∗
Carbon sources (1%)
Glucose	0.00 ± 0.00
Maltose	15.67 ± 0.58
Sucrose	14.00 ± 1.00
Glycerol	19.33 ± 0.58
Starch	20.67 ± 0.58
No supplement	23.33 ± 0.58
Nitrogen sources (0.3%)
Casein	22.67 ± 0.58
Peptone	22.67 ± 0.58
Beef extract	21.33 ± 0.58
Malt extract	22.67 ± 0.58
Ammonium sulphate	20.67 ± 0.58
Urea	19.67 ± 0.58
No supplement	23.00 ± 0.00
Salt concentration (%)
0.0	23.00 ± 0.00
0.1	23.00 ± 1.00
0.5	22.67 ± 0.58
1.0	21.00 ± 1.00
1.5	18.33 ± 0.58
2.0	15.00 ± 1.00
2.5	11.67 ± 0.58
3.0	0.00 ± 0.00
0.1% of trace elements
FeSO4	0.00 ± 0.00
MgSO4	23.00 ± 1.00
CaCO3	23.00 ± 0.00
K2HPO4	0.00 ± 0.00
KH2PO4	19.33 ± 0.58
KCl	0.00 ± 0.00
KNO3	0.00 ± 0.00
No supplement	23.00 ± 0.00

Notes.

^*The data obtained from triplicates and represented as mean ± SD.