“…1) Starch-casein broth (SCB) containing 10 g/L soluble starch, 0.3 g/L casein, 2 g/L KNO 3 , 2 g/L NaCl, 0.05 g/L MgSO 4 .7H 2 O, 0.02 g/L CaCO 3 , 0.01 g/L FeSO 4 .7H 2 O and 2 g/L K 2 HPO 4 at pH 7.0 (Küster and Williams, 1964) 2) ISP2 broth containing 4 g/L yeast extract, 10 g/L malt extract and 4 g/L glucose at pH 7.0 (Shirling and Gottlieb, 1966) 3) Yeast extract-malt extract (YM) broth containing 3 g/L malt extract, 3 g/L yeast extract, 5 g/L peptone and 10 g/L glucose at pH 7.0 (Gouliamova et al, 2012) 4) Basal medium 1 containing 10 g/L rice bran, 1 g/L K 2 HPO 4 , 2 g/L KH 2 PO 4 , 5 g/L (NH 4 ) 2 SO 4 , 0.1 g/L MgSO 4 .7H 2 O and 1 g/L NaCl at pH 7.0 5) Basal medium 2 containing 2 g/L rice bran, 5 g/L grist, 1 g/L K 2 HPO 4 , 2 g/L KH 2 PO 4 , 5 g/L (NH 4 ) 2 SO 4 , 0.1 g/L MgSO 4 .7H 2 O and 1 g/L NaCl at pH 7.0 6) Basal medium 3 containing 5 g/L rice bran, 1 g/L K 2 HPO 4 , 2 g/L KH 2 PO 4 , 5 g/L (NH 4 ) 2 SO 4 , 0.1 g/L MgSO 4 .7H 2 O and 1 g/L NaCl at pH 7.0…”