Overview
- External ontology
- mediadive.medium:225 (source link unavailable) — SOUR DOUGH MEDIUM
- Applications
-
- Microbial cultivation
- pH
- 5.6
- Notes
- Source: DSMZ | Link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium225.pdf
Composition
flowchart LR
CultureMech_001329["sour_dough_medium"]
ing0_Maltose["Maltose"]
CultureMech_001329 --> ing0_Maltose
CHEBI_17306["CHEBI:17306"]
ing0_Maltose -.-> CHEBI_17306
ing1_Yeast_extract["Yeast extract"]
CultureMech_001329 --> ing1_Yeast_extract
ing2_Tween_80["Tween 80"]
CultureMech_001329 --> ing2_Tween_80
CHEBI_53426["CHEBI:53426"]
ing2_Tween_80 -.-> CHEBI_53426
ing3_Casein_peptone["Casein peptone"]
CultureMech_001329 --> ing3_Casein_peptone
Ingredients (4)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 |
Maltose
C12H22O11 342.297 g/mol
|
20 G_PER_L |
CHEBI:17306
maltose
|
|
| 2 | Yeast extract | 18.0 G_PER_L | [Merged 2 duplicates: 3.0, 15.0] | |
| 3 |
Tween 80
(C2H4O)w.(C2H4O)x.(C2H4O)y.(C2H4O)z.C24H44O6 604.822 g/mol
|
0.3 G_PER_L |
CHEBI:53426
polysorbate 80
|
|
| 4 | Casein peptone | 6 G_PER_L |
Preparation
- Adjust pH to 5.6 with 20% lactic acid or HCl. Fresh yeast extract is prepared by autoclaving a 20% suspension of commercial baker's yeast in distilled water for 30 minutes at 121°C, allowing the suspension to settle overnight at 2 to 8°C, decanting and further clarifying the supernatant by centrifugation. The extract prepared in this manner contains 1.5% solids and if not to be used within a few days, should be frozen or freeze-dried immediately.
Target organisms
No target organisms are recorded.
Provenance
Merged from 1 source record.
- sour_dough_medium (CultureMech:001329)
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-26T17:53:10.551881Z | mediadive-import | Imported from MediaDive | Source: DSMZ, ID: 225 |
| 2026-03-13T03:08:40.752019Z | data-quality-cleanup-v1.0 | Data quality fixes | Merged 1 duplicate ingredient(s) |
| 2026-03-13T06:19:03.221405Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:001329 |
| 2026-03-17T06:29:42.000000Z | mediaingredientmech-enrichment-v1.0 | Added MediaIngredientMech links | Linked ingredients to MediaIngredientMech identifiers |
| 2026-03-17T19:45:15.120339+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "SOUR DOUGH MEDIUM" to "sour_dough_medium" for consistent matching |
| 2026-06-05T07:41:46.083740+00:00 | mim-legacy-to-chebi-migration-v1.0 | Refreshed legacy MediaIngredientMech links to CHEBI keying | Replaced 2 legacy mediaingredientmech_term link(s) with mediaingredientmech_chebi_term (id-safe: ingredient's own CHEBI + label). MIM deprecated the MediaIngredientMech:NNNNNN id scheme. |
| 2026-08-06T03:05:55.929847+00:00 | merge_recipes.py | MERGED_RECIPES | merged 1 source recipe(s) on fingerprint e4161d51c0997b642537dac1de6a26f63ef10b08cc34b6866ddaecbadb940d5b |