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After screening the primary media constituents influencing AMC production, two critical factors, i.e. Yeast extract and Malt extract, were tested in different proportions. Therefore, the batch fermentation (100 mL) were conducted containing different % ME (0 to 8, w/v) and % YE (0 to 8, w/v) set at pH 6.0, 20 °C for ten days in shake condition, and the amount of AMC production was recorded as described above. Approximately 1 L of batch fermentation was conducted to harvest an ample amount of AMC for purification and characterization studies.
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