Overview
- External ontology
- nbrc.medium:1396 (source link unavailable) — NBRC Medium 1396
- pH
- 5.6
- Notes
- Source: NBRC Medium 1396 | Link: https://www.nite.go.jp/nbrc/catalogue/NBRCMediumDetailServlet?NO=1396 The NBRC Modified Sour Dough Medium table lists maltose, yeast extract, Tween 80, Trypticase peptone, distilled water, optional agar, and final pH 5.6.
Composition
flowchart LR
CultureMech_007477["1401"]
ing0_Maltose["Maltose"]
CultureMech_007477 --> ing0_Maltose
CHEBI_17306["CHEBI:17306"]
ing0_Maltose -.-> CHEBI_17306
ing1_Yeast_extract["Yeast extract"]
CultureMech_007477 --> ing1_Yeast_extract
ing2_Tween_80["Tween 80"]
CultureMech_007477 --> ing2_Tween_80
CHEBI_53426["CHEBI:53426"]
ing2_Tween_80 -.-> CHEBI_53426
ing3_Trypticase_peptone["Trypticase peptone"]
CultureMech_007477 --> ing3_Trypticase_peptone
ing4_Distilled_water["Distilled water"]
CultureMech_007477 --> ing4_Distilled_water
CHEBI_15377["CHEBI:15377"]
ing4_Distilled_water -.-> CHEBI_15377
ing5_Agar__if_needed_["Agar (if needed)"]
CultureMech_007477 --> ing5_Agar__if_needed_
CHEBI_2509["CHEBI:2509"]
ing5_Agar__if_needed_ -.-> CHEBI_2509
Ingredients (6)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 |
Maltose
C12H22O11 342.297 g/mol
|
20 G_PER_L |
CHEBI:17306
Maltose
|
|
| 2 | Yeast extract | 3 G_PER_L |
FOODON:03315426
Yeast extract
|
|
| 3 |
Tween 80
(C2H4O)w.(C2H4O)x.(C2H4O)y.(C2H4O)z.C24H44O6 604.822 g/mol
|
0.3 G_PER_L |
CHEBI:53426
polysorbate 80
|
|
| 4 | Trypticase peptone | 6 G_PER_L |
MICRO:0000175 (source link unavailable)
Trypticase peptone
|
|
| 5 |
Distilled water
H2O 18.015 g/mol
|
1 L |
CHEBI:15377
water
|
|
| 6 | Agar (if needed) | 15 G_PER_L |
CHEBI:2509
Agar
|
Target organisms
No target organisms are recorded.
Provenance
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-02-20T00:22:36.071743Z | nbrc-import | Imported from NBRC | Source: NBRC, Media No. 1396, URL: http://www.nbrc.nite.go.jp/NBRC2/NBRCMediumDetailServlet?NO=1396. Imported via ethical web scraping. |
| 2026-03-13T03:09:00.869138Z | data-quality-cleanup-v1.0 | Data quality fixes | Merged 6 duplicate ingredient(s) |
| 2026-03-13T06:19:49.205550Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:007477 |
| 2026-03-14T00:00:00+00:00 | schema-defaulter-v1.0 | Applied schema defaults and normalizations | Added default concentration for ingredient: Maltose20gYeast extract3gTween 800.3gTrypticase peptone6gDistilled water1LAgar (if needed)15gpH 5.6 |
| 2026-05-16T09:03:06.657132+00:00 | migrate_legacy_fields.py | MIGRATED_LEGACY_FIELDS | curation_history.date->timestamp=1 |
| 2026-08-19T21:54:22.811847+00:00 | recover_nbrc_composition.py | Recovered composition from source HTML | Re-parsed the NBRC medium 1396 composition table from the preserved scrape; 6 ingredient(s) restored, 0 stock solution(s) nested rather than flattened, 0 unparsed solution blob(s) removed (#299). |
| 2026-08-20T19:01:15.933565+00:00 | apply_mim_groundings.py | Adopted MIM published grounding | Grounded 2 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 1396 composition table. |