“…100 L from 10 -2 dilution was spread on starch casein nitrate agar (composition in media g/L: starch 10, casein 0.3, KNO3 5, NaCl2 2, K2HPO4 2, MgSO4.7H2O 0.5, CaCO3 0.02, FeSO4.7H2O 0.01 and agar 18; pH was adjusted to 7 ± 0.2) (Sengupta et al, 2015), glycerol casein agar (Kuster agar) (composition in media g/L: glycerol 10, casein 0.3, KNO3 2, K2HPO4 2, MgSO4 0.05, CaCO3 0.02, Fe2 (SO4)3.6H2O 0.01, Agar 15 and pH was adjusted to 7 ± 0.2 ) (Lakshmanaperumalsamy et al, 1984) and yeast extract starch casein agar (YSCA) (composition in media g/L: yeast extract 3, peptone 3, casein 3, starch 8, K2HPO4 0.5, MgSO4.7H2O 0.5, NaCl 2, agar 15 and pH 7.0 to 7.6 ) (Mincer et al, 2002). The inoculated plates were incubated at 28°C for 7 to 14 days.…”