Overview
- External ontology
- mediadive.medium:1203a (source link unavailable) — FASTIDIOUS ANAEROBE BROTH
- Applications
-
- Microbial cultivation
- Notes
- DSMZ Medium 1203a lists 35.4 g Fastidious Anaerobe Basal Broth from OXOID brought to one liter with deionized water, boiled, cooled and distributed under N2, then autoclaved at 121 C for 20 minutes.
Composition
flowchart LR
CultureMech_000654["fastidious_anaerobe_broth"]
ing0_DI_water["DI water"]
CultureMech_000654 --> ing0_DI_water
CHEBI_15377["CHEBI:15377"]
ing0_DI_water -.-> CHEBI_15377
ing1_Fastidious_Anaerobe_Basal_Broth__OXOID_["Fastidious Anaerobe Basal Broth (OXOID)"]
CultureMech_000654 --> ing1_Fastidious_Anaerobe_Basal_Broth__OXOID_
Ingredients (2)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 |
DI water
H2O 18.015 g/mol
|
1.0 L |
CHEBI:15377
water
|
DSMZ Medium 1203a brings the formulation to 1000.0 ml with deionized water. |
| 2 | Fastidious Anaerobe Basal Broth (OXOID) | 35.4 G_PER_L | DSMZ Medium 1203a lists 35.4 g Fastidious Anaerobe Basal Broth from OXOID per liter. |
Preparation
- Boil the medium and cool it under N2.
- Distribute the medium under N2.
- Autoclave at 121 C for 20 minutes.
Target organisms
No target organisms are recorded.
Provenance
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-26T17:53:13.684294Z | mediadive-import | Imported from MediaDive | Source: DSMZ, ID: 1203a |
| 2026-03-13T06:18:57.120309Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:000654 |
| 2026-03-17T19:45:08.287331+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "FASTIDIOUS ANAEROBE BROTH" to "fastidious_anaerobe_broth" for consistent matching |
| 2026-09-07T00:00:00-07:00 | repair_dsmz_products_score40.py | RESOLVED_DSMZ_PRODUCT_SCORE40_GRAPH | DSMZ Medium 1203a lists 35.4 g Fastidious Anaerobe Basal Broth from OXOID brought to one liter with deionized water, boiled, cooled and distributed under N2, then autoclaved at 121 C for 20 minutes. |