btt_medium

CultureMech:008699 bacterial COMPLEX SOLID_AGAR
Original name: BTT medium

Overview

External ontology
TOGO:M2107 — BTT medium
Applications
  • Microbial cultivation
pH
5.5
Notes
TOGO M2107 imports NBRC Medium 1430 as BTT medium. NBRC 1430 lists 10 g glucose, 1 g yeast extract, 1 g Meat Extract, 2 g Casitone, 1 L distilled water, optional 20 g agar, and pH 5.5.

Composition

flowchart LR
    CultureMech_008699["btt_medium"]
    ing0_Glucose["Glucose"]
    CultureMech_008699 --> ing0_Glucose
    CHEBI_17234["CHEBI:17234"]
    ing0_Glucose -.-> CHEBI_17234
    ing1_Yeast_extract["Yeast extract"]
    CultureMech_008699 --> ing1_Yeast_extract
    ing2_Meat_Extract["Meat Extract"]
    CultureMech_008699 --> ing2_Meat_Extract
    ing3_Casitone["Casitone"]
    CultureMech_008699 --> ing3_Casitone
    ing4_Distilled_water["Distilled water"]
    CultureMech_008699 --> ing4_Distilled_water
    CHEBI_15377["CHEBI:15377"]
    ing4_Distilled_water -.-> CHEBI_15377
    ing5_Agar__if_needed_["Agar (if needed)"]
    CultureMech_008699 --> ing5_Agar__if_needed_
    CHEBI_2509["CHEBI:2509"]
    ing5_Agar__if_needed_ -.-> CHEBI_2509

Ingredients (6)

# Ingredient Concentration Ontology Notes
1 Glucose
C6H12O6 180.156 g/mol
10.0 G_PER_L CHEBI:17234
glucose
 NBRC Medium 1430 lists 10 g/L Glucose.
2 Yeast extract 1.0 G_PER_L FOODON:03315426
yeast extract
 NBRC Medium 1430 lists 1.0 g/L Yeast extract.
3 Meat Extract 1.0 G_PER_L NBRC Medium 1430 lists 1 g/L Meat Extract; this complex digest is retained as an opaque component.
4 Casitone 2.0 G_PER_L NBRC Medium 1430 lists 2 g/L Casitone; this casein digest is retained as an opaque complex component.
5 Distilled water
H2O 18.015 g/mol
1.0 L CHEBI:15377
water
 NBRC Medium 1430 lists 1 L distilled water.
6 Agar (if needed) 20.0 G_PER_L CHEBI:2509
agar
 NBRC Medium 1430 lists 20.0 g/L Agar (if needed).

Preparation

  1. Adjust pH to 5.5.

Target organisms

No target organisms are recorded.

Provenance

TimestampCuratorActionNotes
2026-01-27T06:35:59.068941Z togo-import Imported from TOGO Medium Source: NBRC, ID: M2107
2026-01-28T19:48:22.603579Z chebi-enrichment Added CHEBI ontology terms to ingredients Enriched using MicrobeMediaParam and MediaDive chemical mappings
2026-03-13T06:19:59.504757Z culturemech-id-assigner-v1.0 Assigned CultureMech ID Assigned stable identifier: CultureMech:008699
2026-03-17T06:30:13.000000Z mediaingredientmech-enrichment-v1.0 Added MediaIngredientMech links Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:46:18.144461+00:00 normalize_media_names_to_snake_case.py NAME_NORMALIZED Normalized name from "BTT medium" to "btt_medium" for consistent matching
2026-06-05T07:40:35.478734+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_m2107_score15.py RESOLVED_TOGO_M2107_SCORE15 TOGO M2107 imports NBRC Medium 1430 as BTT medium. NBRC 1430 lists 10 g glucose, 1 g yeast extract, 1 g Meat Extract, 2 g Casitone, 1 L distilled water, optional 20 g agar, and pH 5.5. Corrected the imported water g/L artifact, added the NBRC pH, and marked the NBRC formula as curated.