Overview
- External ontology
- mediadive.medium:1365 (source link unavailable) — 1/10 R2A MEDIUM MODIFIED
- Applications
-
- Microbial cultivation
- pH range
- {'min': 4.5, 'max': 5.0}
- Notes
- Source: DSMZ | Link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium1365.pdf
Composition
flowchart LR
CultureMech_000826["1_10_r2a_medium_modified"]
ing0_Yeast_extract["Yeast extract"]
CultureMech_000826 --> ing0_Yeast_extract
ing1_Proteose_peptone["Proteose peptone"]
CultureMech_000826 --> ing1_Proteose_peptone
ing2_Casamino_acids["Casamino acids"]
CultureMech_000826 --> ing2_Casamino_acids
ing3_Glucose["Glucose"]
CultureMech_000826 --> ing3_Glucose
CHEBI_17234["CHEBI:17234"]
ing3_Glucose -.-> CHEBI_17234
ing4_Starch["Starch"]
CultureMech_000826 --> ing4_Starch
CHEBI_28017["CHEBI:28017"]
ing4_Starch -.-> CHEBI_28017
ing5_MgSO4_x_7_H2O["MgSO4 x 7 H2O"]
CultureMech_000826 --> ing5_MgSO4_x_7_H2O
CHEBI_31795["CHEBI:31795"]
ing5_MgSO4_x_7_H2O -.-> CHEBI_31795
ing6_Agar["Agar"]
CultureMech_000826 --> ing6_Agar
CHEBI_2509["CHEBI:2509"]
ing6_Agar -.-> CHEBI_2509
Ingredients (7)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 | Yeast extract | 0.05 G_PER_L | ||
| 2 | Proteose peptone | 0.05 G_PER_L | ||
| 3 | Casamino acids | 0.05 G_PER_L | ||
| 4 |
Glucose
C6H12O6 180.156 g/mol
|
0.05 G_PER_L |
CHEBI:17234
glucose
|
|
| 5 | Starch | 0.05 G_PER_L |
CHEBI:28017
starch
|
|
| 6 |
MgSO4 x 7 H2O
7H2O.Mg.O4S 246.473 g/mol
|
0.005 G_PER_L |
CHEBI:31795
magnesium sulfate heptahydrate
|
|
| 7 | Agar | 15 G_PER_L |
CHEBI:2509
agar
|
Preparation
- Final pH 4.5 - 5.0; adjust with Alginic Acid before adding agar. Add agar, heat medium to boiling to dissolve agar, and autoclave for 15 min at 121°C.
Target organisms
No target organisms are recorded.
Provenance
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-26T17:53:14.210402Z | mediadive-import | Imported from MediaDive | Source: DSMZ, ID: 1365 |
| 2026-01-28T19:48:12.220181Z | chebi-enrichment | Added CHEBI ontology terms to ingredients | Enriched using MicrobeMediaParam and MediaDive chemical mappings |
| 2026-03-13T06:18:58.676389Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:000826 |
| 2026-03-17T06:29:51.000000Z | mediaingredientmech-enrichment-v1.0 | Added MediaIngredientMech links | Linked ingredients to MediaIngredientMech identifiers |
| 2026-03-17T19:45:10.117852+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "1/10 R2A MEDIUM MODIFIED" to "1_10_r2a_medium_modified" for consistent matching |
| 2026-05-20T06:00:46.672955+00:00 | migrate_ph_range.py | MIGRATED_PH_RANGE | ph_range '4.5-5' -> {'min': 4.5, 'max': 5.0} |
| 2026-06-05T07:40:15.426482+00:00 | mim-legacy-to-chebi-migration-v1.0 | Refreshed legacy MediaIngredientMech links to CHEBI keying | Replaced 5 legacy mediaingredientmech_term link(s) with mediaingredientmech_chebi_term (id-safe: ingredient's own CHEBI + label). MIM deprecated the MediaIngredientMech:NNNNNN id scheme. |
| 2026-06-08T23:19:27.152119+00:00 | chebi-regrounding-v1.0 | Corrected CHEBI ingredient grounding (audit G21/G22) | Re-grounded 2 term reference(s) to the correct CHEBI (see reports/chebi_grounding_audit.md). Label-conditional fixes for pyridoxine/pyridoxamine, glycerol, MnSO4, Ca(NO3)2, selenate; casamino acids de-grounded (mixture, no single CHEBI). |