Overview
- External ontology
- TOGO:M1886 — Sazae YGS
- Applications
-
- Microbial cultivation
- Notes
- TOGO M1886 / NBRC Medium 1130 lists Sazae YGS with 10.0 g/L Yeast extract, 1.0 L Seawater at 3% salinity, 75.0 g/L Turban shell (sazae) meat cut, 30.0 g/L Glucose, and 12.0 g/L Agar. Seawater and turban-shell meat are retained as opaque sourced components.
Composition
flowchart LR
CultureMech_008460["sazae_ygs"]
ing0_Yeast_extract["Yeast extract"]
CultureMech_008460 --> ing0_Yeast_extract
ing1_Seawater__3___salinity_["Seawater (3 % salinity)"]
CultureMech_008460 --> ing1_Seawater__3___salinity_
ing2_Turban_shell__sazae__meat_cut["Turban shell (sazae) meat cut"]
CultureMech_008460 --> ing2_Turban_shell__sazae__meat_cut
ing3_Glucose["Glucose"]
CultureMech_008460 --> ing3_Glucose
CHEBI_17234["CHEBI:17234"]
ing3_Glucose -.-> CHEBI_17234
ing4_Agar["Agar"]
CultureMech_008460 --> ing4_Agar
CHEBI_2509["CHEBI:2509"]
ing4_Agar -.-> CHEBI_2509
Ingredients (5)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 | Yeast extract | 10.0 G_PER_L |
FOODON:03315426
yeast extract
|
TOGO M1886 / NBRC Medium 1130 lists 10.0 g/L Yeast extract. |
| 2 | Seawater (3 % salinity) | 1.0 L | TOGO M1886 / NBRC Medium 1130 lists 1 L Seawater at 3% salinity; this natural seawater is retained as an opaque component. | |
| 3 | Turban shell (sazae) meat cut | 75.0 G_PER_L | TOGO M1886 / NBRC Medium 1130 lists 75.0 g/L Turban shell (sazae) meat cut; this animal tissue is retained as an opaque component. | |
| 4 |
Glucose
C6H12O6 180.156 g/mol
|
30.0 G_PER_L |
CHEBI:17234
glucose
|
TOGO M1886 / NBRC Medium 1130 lists 30.0 g/L Glucose. |
| 5 | Agar | 12.0 G_PER_L |
CHEBI:2509
agar
|
TOGO M1886 / NBRC Medium 1130 lists 12.0 g/L Agar. |
Target organisms
No target organisms are recorded.
Provenance
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-27T06:35:58.585469Z | togo-import | Imported from TOGO Medium | Source: NBRC, ID: M1886 |
| 2026-01-28T19:48:20.011800Z | chebi-enrichment | Added CHEBI ontology terms to ingredients | Enriched using MicrobeMediaParam and MediaDive chemical mappings |
| 2026-03-13T06:19:57.111744Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:008460 |
| 2026-03-17T06:30:08.000000Z | mediaingredientmech-enrichment-v1.0 | Added MediaIngredientMech links | Linked ingredients to MediaIngredientMech identifiers |
| 2026-03-17T19:46:15.706167+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "Sazae YGS" to "sazae_ygs" for consistent matching |
| 2026-06-05T07:41:45.318066+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. |
| 2026-09-12T00:00:00-07:00 | repair_togo_m1886_sazae_ygs_score15.py | RESOLVED_TOGO_M1886_SAZAE_YGS_SCORE15 | TOGO M1886 / NBRC Medium 1130 lists Sazae YGS with 10.0 g/L Yeast extract, 1.0 L Seawater at 3% salinity, 75.0 g/L Turban shell (sazae) meat cut, 30.0 g/L Glucose, and 12.0 g/L Agar. Seawater and turban-shell meat are retained as opaque sourced components. Corrected the imported 1 L seawater unit, grounded yeast extract, kept seawater and sazae meat as opaque sourced components, and removed the false MediaDive 7 match. |