lactobacillus_sakei_medium

CultureMech:002571 bacterial COMPLEX SOLID_AGAR
Original name: LACTOBACILLUS SAKEI MEDIUM

Overview

External ontology
mediadive.medium:J20 (source link unavailable) — LACTOBACILLUS SAKEI MEDIUM
Applications
  • Microbial cultivation
Notes
MediaDive J20 imports JCM Medium 20. JCM 20 records Lactobacillus Sakei Medium as an 800 ml sake-water agar recipe with yeast extract and liver extract concentrate and does not state a pH.

Composition

flowchart LR
    CultureMech_002571["lactobacillus_sakei_medium"]
    ing0_Sake["Sake"]
    CultureMech_002571 --> ing0_Sake
    ing1_Yeast_extract["Yeast extract"]
    CultureMech_002571 --> ing1_Yeast_extract
    ing2_Agar["Agar"]
    CultureMech_002571 --> ing2_Agar
    CHEBI_2509["CHEBI:2509"]
    ing2_Agar -.-> CHEBI_2509
    ing3_Liver_extract_concentrate["Liver extract concentrate"]
    CultureMech_002571 --> ing3_Liver_extract_concentrate
    ing4_Distilled_water["Distilled water"]
    CultureMech_002571 --> ing4_Distilled_water
    CHEBI_15377["CHEBI:15377"]
    ing4_Distilled_water -.-> CHEBI_15377

Ingredients (5)

# Ingredient Concentration Ontology Notes
1 Sake 875.0 ML_PER_L JCM Medium 20 lists 700 ml sake in an 800 ml recipe; MediaDive J20 records the same original 800 ml main-solution volume.
2 Yeast extract 6.25 G_PER_L FOODON:03315426
yeast extract
 MediaDive J20 / JCM Medium 20 lists 6.25 g/L Yeast extract.
3 Agar 16.25 G_PER_L CHEBI:2509
agar
 MediaDive J20 / JCM Medium 20 lists 16.25 g/L Agar.
4 Liver extract concentrate 0.25 G_PER_L JCM Medium 20 lists 0.2 g Liver extract concentrate in an 800 ml recipe; the product is source-disclosed but not reducible to one ChEBI molecule.
5 Distilled water
H2O 18.015 g/mol
125.0 ML_PER_L CHEBI:15377
water
 JCM Medium 20 lists 100 ml distilled water in an 800 ml recipe; MediaDive J20 records this as the original 800 ml main-solution volume.

Preparation

  1. Mix 700 ml sake, 100 ml distilled water, 5.0 g yeast extract, 13.0 g agar, and 0.2 g Liver extract concentrate.
  2. Autoclave at 121 degrees C for 15 min.

Target organisms

No target organisms are recorded.

Provenance

TimestampCuratorActionNotes
2026-01-26T17:53:15.595020Z mediadive-import Imported from MediaDive Source: JCM, ID: J20
2026-03-13T06:19:14.228670Z culturemech-id-assigner-v1.0 Assigned CultureMech ID Assigned stable identifier: CultureMech:002571
2026-03-17T06:29:57.000000Z mediaingredientmech-enrichment-v1.0 Added MediaIngredientMech links Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:45:27.448768+00:00 normalize_media_names_to_snake_case.py NAME_NORMALIZED Normalized name from "LACTOBACILLUS SAKEI MEDIUM" to "lactobacillus_sakei_medium" for consistent matching
2026-06-05T07:41:10.739360+00:00 mim-legacy-to-chebi-migration-v1.0 Refreshed legacy MediaIngredientMech links to CHEBI keying Replaced 1 legacy mediaingredientmech_term link(s) with mediaingredientmech_chebi_term (id-safe: ingredient's own CHEBI + label). MIM deprecated the MediaIngredientMech:NNNNNN id scheme.
2026-09-12T00:00:00-07:00 repair_jcm_j20_lactobacillus_sakei_score15.py RESOLVED_JCM_J20_LACTOBACILLUS_SAKEI_SCORE15 MediaDive J20 imports JCM Medium 20. JCM 20 records Lactobacillus Sakei Medium as an 800 ml sake-water agar recipe with yeast extract and liver extract concentrate and does not state a pH. Corrected the imported sake row from a g/L artifact to an ml/L volume, restored the distilled-water row, and normalized the 800 ml recipe to per-liter concentrations.