pfennigs_medium_i_with_salt

CultureMech:001599 bacterial COMPLEX LIQUID
Original name: PFENNIG'S MEDIUM I WITH SALT

Overview

External ontology
mediadive.medium:46 (source link unavailable) — PFENNIG'S MEDIUM I WITH SALT
Applications
  • Microbial cultivation
pH range
{'min': 7.1, 'max': 7.3}
Notes
Source: DSMZ | Link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium46.pdf

Composition

flowchart LR
    CultureMech_001599["pfennigs_medium_i_with_salt"]
    ing0_NaCl["NaCl"]
    CultureMech_001599 --> ing0_NaCl
    CHEBI_26710["CHEBI:26710"]
    ing0_NaCl -.-> CHEBI_26710
    ing1_CaCl2_x_2_H2O["CaCl2 x 2 H2O"]
    CultureMech_001599 --> ing1_CaCl2_x_2_H2O
    CHEBI_86158["CHEBI:86158"]
    ing1_CaCl2_x_2_H2O -.-> CHEBI_86158
    ing2_Yeast_extract["Yeast extract"]
    CultureMech_001599 --> ing2_Yeast_extract
    ing3_Na2S_x_9_H2O["Na2S x 9 H2O"]
    CultureMech_001599 --> ing3_Na2S_x_9_H2O
    CHEBI_76209["CHEBI:76209"]
    ing3_Na2S_x_9_H2O -.-> CHEBI_76209
    ing4_NaHCO3["NaHCO3"]
    CultureMech_001599 --> ing4_NaHCO3
    CHEBI_32139["CHEBI:32139"]
    ing4_NaHCO3 -.-> CHEBI_32139
    ing5_Resazurin["Resazurin"]
    CultureMech_001599 --> ing5_Resazurin
    CHEBI_8806["CHEBI:8806"]
    ing5_Resazurin -.-> CHEBI_8806
    ing6_Ammonium_chloride["Ammonium chloride"]
    CultureMech_001599 --> ing6_Ammonium_chloride
    CHEBI_31206["CHEBI:31206"]
    ing6_Ammonium_chloride -.-> CHEBI_31206
    ing7_Ammonium_acetate["Ammonium acetate"]
    CultureMech_001599 --> ing7_Ammonium_acetate
    CHEBI_62947["CHEBI:62947"]
    ing7_Ammonium_acetate -.-> CHEBI_62947
    ing8_Pyruvic_acid_sodium_salt["Pyruvic acid sodium salt"]
    CultureMech_001599 --> ing8_Pyruvic_acid_sodium_salt
    CHEBI_50144["CHEBI:50144"]
    ing8_Pyruvic_acid_sodium_salt -.-> CHEBI_50144
    ing9_Dextrose["Dextrose"]
    CultureMech_001599 --> ing9_Dextrose
    CHEBI_17634["CHEBI:17634"]
    ing9_Dextrose -.-> CHEBI_17634
    ing10_MgSO4_x_7_H2O["MgSO4 x 7 H2O"]
    CultureMech_001599 --> ing10_MgSO4_x_7_H2O
    CHEBI_31795["CHEBI:31795"]
    ing10_MgSO4_x_7_H2O -.-> CHEBI_31795
    ing11_KCl["KCl"]
    CultureMech_001599 --> ing11_KCl
    CHEBI_32588["CHEBI:32588"]
    ing11_KCl -.-> CHEBI_32588
    ing12_KH2PO4["KH2PO4"]
    CultureMech_001599 --> ing12_KH2PO4
    CHEBI_63036["CHEBI:63036"]
    ing12_KH2PO4 -.-> CHEBI_63036
    ing13_Vitamin_B12["Vitamin B12"]
    CultureMech_001599 --> ing13_Vitamin_B12
    CHEBI_176843["CHEBI:176843"]
    ing13_Vitamin_B12 -.-> CHEBI_176843

Ingredients (14)

# Ingredient Concentration Ontology Notes
1 NaCl
Cl.Na 58.443 g/mol
10 G_PER_L CHEBI:26710
sodium chloride
2 CaCl2 x 2 H2O
Ca.2Cl.2H2O 147.014 g/mol
0.543478 G_PER_L CHEBI:86158
calcium chloride dihydrate
3 Yeast extract 0.543478 G_PER_L
4 Na2S x 9 H2O
9H2O.2Na.S 240.182 g/mol
44.8148 G_PER_L CHEBI:76209
sodium sulfide nonahydrate
[Merged 2 duplicates: 14.8148, 30.0]
5 NaHCO3
CHO3.Na 84.006 g/mol
30 G_PER_L CHEBI:32139
sodium hydrogencarbonate
6 Resazurin
C12H7NO4 229.191 g/mol
0.0111111 G_PER_L CHEBI:8806
Resazurin
7 Ammonium chloride
Cl.H4N 53.492 g/mol
13.4615 G_PER_L CHEBI:31206
ammonium chloride
8 Ammonium acetate
C2H3O2.H4N 77.083 g/mol
9.61539 G_PER_L CHEBI:62947
ammonium acetate
9 Pyruvic acid sodium salt
C3H3O3.Na 110.044 g/mol
9.61539 G_PER_L CHEBI:50144
sodium pyruvate
10 Dextrose
C6H12O6 180.156 g/mol
9.61539 G_PER_L CHEBI:17634
D-glucose
11 MgSO4 x 7 H2O
7H2O.Mg.O4S 246.473 g/mol
19.2308 G_PER_L CHEBI:31795
magnesium sulfate heptahydrate
12 KCl
Cl.K 74.551 g/mol
13.4615 G_PER_L CHEBI:32588
potassium chloride
13 KH2PO4
H2O4P.K 136.084 g/mol
13.4615 G_PER_L CHEBI:63036
potassium dihydrogen phosphate
14 Vitamin B12 0.1 G_PER_L CHEBI:176843
vitamin B12

Preparation

  1. Adjust the pH with filter-sterilised 1M Na2CO3 to 7.1-7.3.
  2. If needed, aliquot into sterile, N<sub>2</sub> gassed screw-cap tubes under N<sub>2</sub> gas.
  3. During the first 24 h, the iron of the medium precipitates in the form of black flocks. No other sediment should arise in the otherwise clear medium.
  4. Aliquot Solution A into 100 mL screw-cap bottles, filled with 46 mL each. Bubble with N2/CO2 and autoclave at 121°C for 15 min (as decribed below).
  5. Prepare the following solutions (resazurin, bicarbonate and Pfennig's heterotrophic salts) and sterilize as given below.
  6. Add bicarbonate solution and Pfennig's heterotrophic salts to the resazurin (complete volumina, i.e. 50 mL bicarbonate solution and 26 mL Pfennig's heterotrophic salts solution). Bubble with CO2 in an ice bath under sterile conditions.
  7. Fill 50 ml of this mixture to each bottle of solution A (46 mL + 50 mL).
  8. Before use, add 4 ml sulfide solution (1.5%) and 0.1 ml Vitamin B12 solution to each 100 mL bottle.
  9. Feed the actively growing culture periodically with neutralized 3% solution of sodium sulfide (use 1 -3 mL/100 mL depending on strain and cultivation stage) to replenish sulfide and with other supplement solutions (see Ref. 3365).
  10. Aliquot Solution A into 100 mL screw-cap bottles, filled with 46 mL each. Bubble with N2/CO2 and autoclave at 121°C for 15 min.
  11. Prepare in a screw-cap bottle, bubble with N2 to replace air, close tightly and autoclave.
  12. Bubble with CO2 and filter sterilize into sterile, gas-tight, 100 ml screw-cap bottle.
  13. Autoclave in a cotton-stoppered Erlenmeyer flask with an outlet tube for medium, connected to a glass outlet at the bottom of the vessel and has, at the other end, a silicon rubber tube with a pinch cock and a bell for aseptic dispensing of the medium into bottles.
  14. Cool to room temperature under an atmosphere of N2/CO2 in an ice bath.
  15. Filter sterilize into sterile, gas-tight, 100 ml screw-cap bottle.
  16. Filter sterilized
  17. The sulfide solution is prepared in a 250 ml screw-capped bottle with a butyl rubber septum and a magnetic stirrer. The solution is bubbled with nitrogen gas, closed and autoclaved for 15 min. at 121°C. After cooling to room temperature the pH is adjusted to about 7.0 by adding of sterile 2 M H2SO4 drop-wise with a syringe without opening the bottle.

Target organisms

No target organisms are recorded.

Provenance

TimestampCuratorActionNotes
2026-01-26T17:53:10.041727Z mediadive-import Imported from MediaDive Source: DSMZ, ID: 46
2026-03-13T03:09:32.777383Z data-quality-cleanup-v1.0 Data quality fixes Merged 1 duplicate ingredient(s)
2026-03-13T06:19:05.541883Z culturemech-id-assigner-v1.0 Assigned CultureMech ID Assigned stable identifier: CultureMech:001599
2026-03-17T06:30:43.000000Z mediaingredientmech-enrichment-v1.0 Added MediaIngredientMech links Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:45:17.671805+00:00 normalize_media_names_to_snake_case.py NAME_NORMALIZED Normalized name from "PFENNIG'S MEDIUM I WITH SALT" to "pfennigs_medium_i_with_salt" for consistent matching
2026-05-20T06:00:47.143506+00:00 migrate_ph_range.py MIGRATED_PH_RANGE ph_range '7.1-7.3' -> {'min': 7.1, 'max': 7.3}
2026-06-05T07:40:16.151832+00:00 mim-legacy-to-chebi-migration-v1.0 Refreshed legacy MediaIngredientMech links to CHEBI keying Replaced 12 legacy mediaingredientmech_term link(s) with mediaingredientmech_chebi_term (id-safe: ingredient's own CHEBI + label). MIM deprecated the MediaIngredientMech:NNNNNN id scheme.
2026-06-10T07:46:42.634501+00:00 primary-term-label-canonicalization-v1.0 Canonicalized primary term label to OBO canonical (OAK) 1 primary term(s); ingredient name resolved by OAK sqlite:obo:chebi.