Unit: g/L. Medium 1 to 6 and carbohydrate test media were autoclaved at 115°C for 10 min. Other media were autoclaved at 121°C for 15 min. aThe pH was adjusted to 6.6 with KOH. bThe pH was adjusted to
aBM composition: yeast extract (Merck) 2.0 g L−1, peptone from meat (peptic digested, Merck) 2.0 g L−1, (NH4)2SO4 1.32 g L−1, MgSO4·7H2O 0.1 g L−1, K2HPO4 6.3 g L−1, NaCl 9.0 g L−1, CaCl2·2H2O 0.08 g