lactobacillus_sakei_medium

CultureMech:007936 bacterial COMPLEX SOLID_AGAR
Original name: Lactobacillus Sakei Medium

Overview

External ontology
TOGO:M13 — Lactobacillus Sakei Medium
Applications
  • Microbial cultivation
Notes
TOGO M13 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_007936["lactobacillus_sakei_medium"]
    ing0_Sake["Sake"]
    CultureMech_007936 --> ing0_Sake
    ing1_Yeast_extract__BD_Difco_["Yeast extract (BD-Difco)"]
    CultureMech_007936 --> ing1_Yeast_extract__BD_Difco_
    ing2_Agar["Agar"]
    CultureMech_007936 --> ing2_Agar
    CHEBI_2509["CHEBI:2509"]
    ing2_Agar -.-> CHEBI_2509
    ing3_Liver_extract_concentrate__NBCo_["Liver extract concentrate (NBCo)"]
    CultureMech_007936 --> ing3_Liver_extract_concentrate__NBCo_
    ing4_Distilled_water["Distilled water"]
    CultureMech_007936 --> 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 (BD-Difco) 6.25 G_PER_L FOODON:03315426
yeast extract
 TOGO M13 / JCM Medium 20 lists 6.25 g/L Yeast extract (BD-Difco).
3 Agar 16.25 G_PER_L CHEBI:2509
agar
 TOGO M13 / JCM Medium 20 lists 16.25 g/L Agar.
4 Liver extract concentrate (NBCo) 0.25 G_PER_L JCM Medium 20 lists 0.2 g Liver extract concentrate (NBCo) 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 (BD-Difco), 13.0 g agar, and 0.2 g Liver extract concentrate (NBCo).
  2. Autoclave at 121 degrees C for 15 min.

Target organisms

No target organisms are recorded.

Provenance

TimestampCuratorActionNotes
2026-01-27T06:35:54.314917Z togo-import Imported from TOGO Medium Source: JCM, ID: M13
2026-01-28T19:48:40.936180Z chebi-enrichment Added CHEBI ontology terms to ingredients Enriched using MicrobeMediaParam and MediaDive chemical mappings
2026-03-13T06:19:52.613104Z culturemech-id-assigner-v1.0 Assigned CultureMech ID Assigned stable identifier: CultureMech:007936
2026-03-17T06:30:52.000000Z mediaingredientmech-enrichment-v1.0 Added MediaIngredientMech links Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:46:11.078480+00:00 normalize_media_names_to_snake_case.py NAME_NORMALIZED Normalized name from "Lactobacillus Sakei Medium" to "lactobacillus_sakei_medium" for consistent matching
2026-06-05T07:40:32.995060+00:00 mim-legacy-to-chebi-migration-v1.0 Refreshed legacy MediaIngredientMech links to CHEBI keying Replaced 2 legacy mediaingredientmech_term link(s) with mediaingredientmech_chebi_term (id-safe: ingredient's own CHEBI + label). MIM deprecated the MediaIngredientMech:NNNNNN id scheme.
2026-09-11T00:00:00-07:00 repair_togo_m13_score15.py RESOLVED_TOGO_M13_SCORE15 TOGO M13 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 and distilled-water rows from g/L artifacts to ml/L volumes and normalized the 800 ml recipe to per-liter concentrations.