1210

CultureMech:007464 bacterial COMPLEX SOLID_AGAR

Overview

External ontology
nbrc.medium:1209 (source link unavailable) — NBRC Medium 1209
pH range
{'min': 7.0, 'max': 7.4}
Notes
Source: NBRC Medium 1209 | Link: https://www.nite.go.jp/nbrc/catalogue/NBRCMediumDetailServlet?NO=1209 The NBRC 5xR2A Medium table lists its final pH as 7.2 +/- 0.2.

Composition

flowchart LR
    CultureMech_007464["1210"]
    ing0_Bacto_Yeast_Extract__Difco_["Bacto Yeast Extract (Difco)"]
    CultureMech_007464 --> ing0_Bacto_Yeast_Extract__Difco_
    ing1_Bacto_Proteose_Peptone_No__3__Difco_["Bacto Proteose Peptone No. 3 (Difco)"]
    CultureMech_007464 --> ing1_Bacto_Proteose_Peptone_No__3__Difco_
    ing2_Bacto_Casamino_Acids__Difco_["Bacto Casamino Acids (Difco)"]
    CultureMech_007464 --> ing2_Bacto_Casamino_Acids__Difco_
    ing3_Glucose["Glucose"]
    CultureMech_007464 --> ing3_Glucose
    CHEBI_17234["CHEBI:17234"]
    ing3_Glucose -.-> CHEBI_17234
    ing4_Soluble_starch["Soluble starch"]
    CultureMech_007464 --> ing4_Soluble_starch
    ing5_Sodium_pyruvate["Sodium pyruvate"]
    CultureMech_007464 --> ing5_Sodium_pyruvate
    CHEBI_50144["CHEBI:50144"]
    ing5_Sodium_pyruvate -.-> CHEBI_50144
    ing6_K2HPO4["K2HPO4"]
    CultureMech_007464 --> ing6_K2HPO4
    CHEBI_131527["CHEBI:131527"]
    ing6_K2HPO4 -.-> CHEBI_131527
    ing7_MgSO4_7H2O["MgSO4·7H2O"]
    CultureMech_007464 --> ing7_MgSO4_7H2O
    ing8_Agar__if_needed_["Agar (if needed)"]
    CultureMech_007464 --> ing8_Agar__if_needed_
    CHEBI_2509["CHEBI:2509"]
    ing8_Agar__if_needed_ -.-> CHEBI_2509
    ing9_Distilled_water["Distilled water"]
    CultureMech_007464 --> ing9_Distilled_water
    CHEBI_15377["CHEBI:15377"]
    ing9_Distilled_water -.-> CHEBI_15377

Ingredients (10)

# Ingredient Concentration Ontology Notes
1 Bacto Yeast Extract (Difco) 2.5 G_PER_L FOODON:03315426
Yeast extract
2 Bacto Proteose Peptone No. 3 (Difco) 2.5 G_PER_L MICRO:0000180 (source link unavailable)
Proteose Peptone
3 Bacto Casamino Acids (Difco) 2.5 G_PER_L
4 Glucose
C6H12O6 180.156 g/mol
2.5 G_PER_L CHEBI:17234
glucose
5 Soluble starch 2.5 G_PER_L
6 Sodium pyruvate
C3H3O3.Na 110.044 g/mol
1.5 G_PER_L CHEBI:50144
Na-pyruvate
7 K2HPO4
HO4P.2K 174.174 g/mol
1.5 G_PER_L CHEBI:131527
dipotassium hydrogen phosphate
8 MgSO4·7H2O 0.25 G_PER_L
9 Agar (if needed) 15 G_PER_L CHEBI:2509
Agar
10 Distilled water
H2O 18.015 g/mol
1 L CHEBI:15377
water

Target organisms

No target organisms are recorded.

Provenance

TimestampCuratorActionNotes
2026-02-20T00:22:36.037277Z nbrc-import Imported from NBRC Source: NBRC, Media No. 1209, URL: http://www.nbrc.nite.go.jp/NBRC2/NBRCMediumDetailServlet?NO=1209. Imported via ethical web scraping.
2026-03-13T03:09:05.587338Z data-quality-cleanup-v1.0 Data quality fixes Merged 10 duplicate ingredient(s)
2026-03-13T06:19:49.164570Z culturemech-id-assigner-v1.0 Assigned CultureMech ID Assigned stable identifier: CultureMech:007464
2026-03-14T00:00:00+00:00 schema-defaulter-v1.0 Applied schema defaults and normalizations Added default concentration for ingredient: Bacto Yeast Extract (Difco)2.5gBacto Proteose Peptone No. 3 (Difco)2.5gBacto Casamino Acids (Difco)2.5gGlucose2.5gSoluble starch2.5gSodium pyruvate1.5gK2HPO41.5gMgSO4·7H2O0.25gAgar (if needed)15gDistilled water1LpH 7.2+/-0.2
2026-05-16T09:03:06.603934+00:00 migrate_legacy_fields.py MIGRATED_LEGACY_FIELDS curation_history.date->timestamp=1
2026-08-19T21:54:22.664235+00:00 recover_nbrc_composition.py Recovered composition from source HTML Re-parsed the NBRC medium 1209 composition table from the preserved scrape; 10 ingredient(s) restored, 0 stock solution(s) nested rather than flattened, 0 unparsed solution blob(s) removed (#299).
2026-08-20T19:01:15.814412+00:00 apply_mim_groundings.py Adopted MIM published grounding Grounded 3 ingredient(s) from MIM's ingredient_mappings.sssom.tsv (2026-08-18), exactMatch only, where this record carried no CHEBI term (#308).
2026-09-07T00:00:00-07:00 repair_nbrc_partial_score25.py RESOLVED_NBRC_PARTIAL_SCORE25 Preserved the recovered NBRC Medium 1209 composition table.