lactic_acid_whey_medium_456

CultureMech:004985 bacterial COMPLEX LIQUID
Original name: Lactic acid whey (medium 456)

Overview

External ontology
komodo.medium:3137 (source link unavailable) — Lactic acid whey (medium 456)
Applications
  • Microbial cultivation
pH
5.5
Notes
DSMZ Medium 456 defines Lactic acid whey as the stock solution made by adjusting 10% skim milk to pH 5.5 with lactic acid, heating, filtering, adjusting the broth filtrate to pH 7.0 with 2 N NaOH, heating and filtering again, then adjusting the filtrate to pH 5.5 with 2 N HCl.

Composition

flowchart LR
    CultureMech_004985["lactic_acid_whey_medium_456"]
    ing0_Skim_milk["Skim milk"]
    CultureMech_004985 --> ing0_Skim_milk

Ingredients (1)

# Ingredient Concentration Ontology Notes
1 Skim milk 100.0 G_PER_L FOODON:03301484
Skimmed milk
 DSMZ Medium 456 prepares lactic acid whey from 10% skim milk.

Preparation

  1. Adjust 10% skim milk to pH 5.5 with lactic acid and heat at 100 C for 30 minutes.
  2. Remove the precipitate by filtration.
  3. For broth medium, adjust the filtrate to pH 7.0 with 2 N NaOH and heat at 100 C for 30 minutes.
  4. Remove the precipitate by filtration.
  5. Adjust the filtrate to pH 5.5 with 2 N HCl.

Target organisms

No target organisms are recorded.

Provenance

TimestampCuratorActionNotes
2026-01-27T01:15:02.fZ komodo-web-import Imported from KOMODO web table Source: KOMODO, ID: 3137
2026-03-13T06:19:29.306461Z culturemech-id-assigner-v1.0 Assigned CultureMech ID Assigned stable identifier: CultureMech:004985
2026-03-14T00:00:00+00:00 schema-defaulter-v1.0 Applied schema defaults and normalizations Added default concentration for ingredient: lactic
2026-03-17T19:45:44.864631+00:00 normalize_media_names_to_snake_case.py NAME_NORMALIZED Normalized name from "Lactic acid whey (medium 456)" to "lactic_acid_whey_medium_456" for consistent matching
2026-05-16T09:03:38.686836+00:00 migrate_legacy_fields.py MIGRATED_LEGACY_FIELDS curation_history.date->timestamp=1
2026-09-07T00:00:00-07:00 repair_dsmz_score35.py RESOLVED_DSMZ_SCORE35_GRAPH DSMZ Medium 456 defines Lactic acid whey as the stock solution made by adjusting 10% skim milk to pH 5.5 with lactic acid, heating, filtering, adjusting the broth filtrate to pH 7.0 with 2 N NaOH, heating and filtering again, then adjusting the filtrate to pH 5.5 with 2 N HCl.