Overview
- External ontology
- TOGO:M1587 — JXT Medium
- Applications
-
- Microbial cultivation
- pH range
- {'min': 7.0, 'max': 7.2}
- Notes
- TOGO M1587 imports NBRC Medium 395 as JXT Medium. NBRC 395 lists 1 g Bacto Yeast Extract from Difco, 1 g Trypticase Peptone from BBL, 1 g Na2S2O3·5H2O, and 1 L sea water at pH 7.0-7.2. The source says to use filtered natural seawater or artificial seawater such as Aquamarine from Yashima, and to filter-sterilize thiosulfate separately before aseptic addition.
Composition
flowchart LR
CultureMech_008137["jxt_medium"]
ing0_Bacto_Yeast_Extract__Difco_["Bacto Yeast Extract (Difco)"]
CultureMech_008137 --> ing0_Bacto_Yeast_Extract__Difco_
ing1_Trypticase_Peptone__BBL_["Trypticase Peptone (BBL)"]
CultureMech_008137 --> ing1_Trypticase_Peptone__BBL_
ing2_Na2S2O3_5H2O["Na2S2O3·5H2O"]
CultureMech_008137 --> ing2_Na2S2O3_5H2O
CHEBI_32150["CHEBI:32150"]
ing2_Na2S2O3_5H2O -.-> CHEBI_32150
ing3_Sea_water["Sea water"]
CultureMech_008137 --> ing3_Sea_water
Ingredients (4)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 | Bacto Yeast Extract (Difco) | 1.0 G_PER_L |
FOODON:03315426
yeast extract
|
NBRC Medium 395 lists 1 g/L Bacto Yeast Extract from Difco. |
| 2 | Trypticase Peptone (BBL) | 1.0 G_PER_L |
MICRO:0000175 (source link unavailable)
Trypticase peptone
|
NBRC Medium 395 lists 1 g/L Trypticase Peptone from BBL. |
| 3 |
Na2S2O3·5H2O
5H2O.2Na.O3S2 248.186 g/mol
|
1.0 G_PER_L |
CHEBI:32150
sodium thiosulfate pentahydrate
|
TOGO M1587 / NBRC Medium 395 lists 1.0 g/L Na2S2O3·5H2O. |
| 4 | Sea water | 1.0 L | NBRC Medium 395 lists 1 L sea water and allows filtered natural seawater or artificial seawater such as Aquamarine from Yashima; the seawater input is retained as an opaque complex component. |
Preparation
- Separately sterilize a Na2S2O3·5H2O solution by filtration and aseptically add it to the medium.
Target organisms
No target organisms are recorded.
Provenance
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-27T06:35:57.900166Z | togo-import | Imported from TOGO Medium | Source: NBRC, ID: M1587 |
| 2026-01-28T19:48:17.322578Z | chebi-enrichment | Added CHEBI ontology terms to ingredients | Enriched using MicrobeMediaParam and MediaDive chemical mappings |
| 2026-03-13T06:19:53.825902Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:008137 |
| 2026-03-17T06:30:02.000000Z | mediaingredientmech-enrichment-v1.0 | Added MediaIngredientMech links | Linked ingredients to MediaIngredientMech identifiers |
| 2026-03-17T19:46:12.375344+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "JXT Medium" to "jxt_medium" for consistent matching |
| 2026-06-05T07:40:33.425836+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. |
| 2026-09-11T00:00:00-07:00 | repair_togo_m1587_score15.py | RESOLVED_TOGO_M1587_SCORE15 | TOGO M1587 imports NBRC Medium 395 as JXT Medium. NBRC 395 lists 1 g Bacto Yeast Extract from Difco, 1 g Trypticase Peptone from BBL, 1 g Na2S2O3·5H2O, and 1 L sea water at pH 7.0-7.2. The source says to use filtered natural seawater or artificial seawater such as Aquamarine from Yashima, and to filter-sterilize thiosulfate separately before aseptic addition. Corrected the seawater unit, added the NBRC pH range and thiosulfate filtration step, and marked the NBRC formula as curated. |