Overview
- External ontology
- mediadive.medium:1253 (source link unavailable) — LACTOBACILLUS KEFIRANOFACIENS
- Applications
-
- Microbial cultivation
- pH
- 6.5
- Notes
- Source: DSMZ | Link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium1253.pdf
Composition
flowchart LR
CultureMech_000713["lactobacillus_kefiranofaciens"]
ing0_Man_Rogosa_Sharp_broth["Man Rogosa Sharp broth"]
CultureMech_000713 --> ing0_Man_Rogosa_Sharp_broth
ing1_Maltose["Maltose"]
CultureMech_000713 --> ing1_Maltose
CHEBI_17306["CHEBI:17306"]
ing1_Maltose -.-> CHEBI_17306
ing2_White_wine["White wine"]
CultureMech_000713 --> ing2_White_wine
ing3_Hemin["Hemin"]
CultureMech_000713 --> ing3_Hemin
CHEBI_50385["CHEBI:50385"]
ing3_Hemin -.-> CHEBI_50385
ing4_NaOH["NaOH"]
CultureMech_000713 --> ing4_NaOH
CHEBI_32145["CHEBI:32145"]
ing4_NaOH -.-> CHEBI_32145
ing5_Cysteine_hydrochloride["Cysteine hydrochloride"]
CultureMech_000713 --> ing5_Cysteine_hydrochloride
CHEBI_91248["CHEBI:91248"]
ing5_Cysteine_hydrochloride -.-> CHEBI_91248
Ingredients (6)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 | Man Rogosa Sharp broth | 54.4016 G_PER_L | ||
| 2 |
Maltose
C12H22O11 342.297 g/mol
|
9.8912 G_PER_L |
CHEBI:17306
maltose
|
|
| 3 | White wine | 100 G_PER_L | ||
| 4 |
Hemin
C34H32ClFeN4O4 651.952 g/mol
|
0.5 G_PER_L |
CHEBI:50385
hemin
|
|
| 5 |
NaOH
HO.Na 39.997 g/mol
|
1 G_PER_L |
CHEBI:32145
sodium hydroxide
|
|
| 6 |
Cysteine hydrochloride
C3H7NO2S.H2O.HCl 175.637 g/mol
|
100 G_PER_L |
CHEBI:91248
L-cysteine hydrochloride hydrate
|
Preparation
- Add all products except white wine, hemin and cysteine solutions. Adjust pH to 6.5 and autoclave for 15 minutes. Cool to 50°C and add aseptically white wine, hemin and cysteine solutions.
- Dissolve 50 mg hemin in 1 ml 1N NaOH; make to 100 ml with distilled water. Autoclave at 121°C for 15 min.
- Filter sterilize.
Target organisms
No target organisms are recorded.
Provenance
Merged from 1 source record.
- lactobacillus_kefiranofaciens (CultureMech:000713)
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-26T17:53:13.866650Z | mediadive-import | Imported from MediaDive | Source: DSMZ, ID: 1253 |
| 2026-03-13T06:18:57.700550Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:000713 |
| 2026-03-17T06:30:43.000000Z | mediaingredientmech-enrichment-v1.0 | Added MediaIngredientMech links | Linked ingredients to MediaIngredientMech identifiers |
| 2026-03-17T19:45:09.018630+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "LACTOBACILLUS KEFIRANOFACIENS" to "lactobacillus_kefiranofaciens" for consistent matching |
| 2026-06-05T07:41:10.700356+00:00 | mim-legacy-to-chebi-migration-v1.0 | Refreshed legacy MediaIngredientMech links to CHEBI keying | Replaced 4 legacy mediaingredientmech_term link(s) with mediaingredientmech_chebi_term (id-safe: ingredient's own CHEBI + label). MIM deprecated the MediaIngredientMech:NNNNNN id scheme. |
| 2026-08-06T03:05:39.896182+00:00 | merge_recipes.py | MERGED_RECIPES | merged 1 source recipe(s) on fingerprint 0fceb2d329e50e175ad0fe413ad62c7fb82ad40758cacaea5c4503e8cd83e85b |