modified_m17_medium (CultureMech:008804)

Overview

External ontology

TOGO:M2214 — Modified M17 medium

Applications

Microbial cultivation

pH range

{'min': 7.1, 'max': 7.2}

Notes

TOGO M2214 describes Modified M17 medium with glucose replacing lactose: 1000 ml distilled water, 1 ml 1.0 M MgSO4.7H2O, 0.5 g ascorbic acid, 19 g beta-disodium glycerophosphate, 5 g glucose, 2.5 g BBL yeast extract, 5 g BBL beef extract, 5 g BBL Polypeptone, and 5 g BBL Phytone peptone per liter. The broth is autoclaved at 121 C for 15 min and has pH 7.15 +/- 0.05 at 22 to 25 C.

Composition

flowchart LR
    CultureMech_008804["modified_m17_medium"]
    ing0_Distilled_water["Distilled water"]
    CultureMech_008804 --> ing0_Distilled_water
    CHEBI_15377["CHEBI:15377"]
    ing0_Distilled_water -.-> CHEBI_15377
    ing1_Ascorbic_acid__Sigma_["Ascorbic acid (Sigma)"]
    CultureMech_008804 --> ing1_Ascorbic_acid__Sigma_
    CHEBI_22652["CHEBI:22652"]
    ing1_Ascorbic_acid__Sigma_ -.-> CHEBI_22652
    ing2_Sodium_beta_glycerophosphate["Sodium beta-glycerophosphate"]
    CultureMech_008804 --> ing2_Sodium_beta_glycerophosphate
    CHEBI_132089["CHEBI:132089"]
    ing2_Sodium_beta_glycerophosphate -.-> CHEBI_132089
    ing3_Glucose["Glucose"]
    CultureMech_008804 --> ing3_Glucose
    CHEBI_17234["CHEBI:17234"]
    ing3_Glucose -.-> CHEBI_17234
    ing4_Yeast_extract__BBL_["Yeast extract (BBL)"]
    CultureMech_008804 --> ing4_Yeast_extract__BBL_
    ing5_Beef_extract__BBL_["Beef extract (BBL)"]
    CultureMech_008804 --> ing5_Beef_extract__BBL_
    ing6_Polypeptone__BBL_["Polypeptone (BBL)"]
    CultureMech_008804 --> ing6_Polypeptone__BBL_
    ing7_Phytone_peptone__BBL_["Phytone peptone (BBL)"]
    CultureMech_008804 --> ing7_Phytone_peptone__BBL_

Ingredients (8)

#	Ingredient	Concentration	Ontology	Notes
1	Distilled water H2O 18.015 g/mol	1000.0 ML_PER_L	CHEBI:15377 water	TOGO M2214 lists 1000 ml/L Distilled water.
2	Ascorbic acid (Sigma)	0.5 G_PER_L	CHEBI:22652 Ascorbic acid	TOGO M2214 lists 0.5 g/L Ascorbic acid from Sigma.
3	Sodium beta-glycerophosphate C3H7O6P.2Na 216.037 g/mol	19.0 G_PER_L	CHEBI:132089 sodium glycerol 2-phosphate	TOGO M2214 lists 19 g/L beta-Disodium glycerophosphate grade II from Sigma.
4	Glucose C6H12O6 180.156 g/mol	5.0 G_PER_L	CHEBI:17234 glucose	TOGO M2214 lists 5 g/L Glucose.
5	Yeast extract (BBL)	2.5 G_PER_L	FOODON:03315426 yeast extract	TOGO M2214 lists 2.5 g/L Yeast extract from BBL.
6	Beef extract (BBL)	5.0 G_PER_L	FOODON:03302088 Beef extract	TOGO M2214 lists 5 g/L Beef extract from BBL.
7	Polypeptone (BBL)	5.0 G_PER_L	FOODON:03315306 Polypeptone	TOGO M2214 lists 5 g/L Polypeptone from BBL.
8	Phytone peptone (BBL)	5.0 G_PER_L	FOODON:03315720 Soy peptone	TOGO M2214 lists 5 g/L Phytone peptone from BBL.

Preparation

Prepare the broth from 1000 ml distilled water, 1 ml of 1.0 M MgSO4.7H2O stock, ascorbic acid, beta-disodium glycerophosphate, glucose, yeast extract, beef extract, Polypeptone, and Phytone peptone.
Dispense 10 ml portions and autoclave at 121 C for 15 min.

Solutions

1.0 M MgSO4.7H2O (May and Baker)

Dose: 1.0 ML_PER_L

Stock composition
Ingredient	Concentration	Notes
MgSO4.7H2O	1.0 MOLAR	TOGO M2214 identifies the magnesium stock as 1.0 M MgSO4.7H2O.

TOGO M2214 adds 1 ml/L of 1.0 M MgSO4.7H2O from May and Baker.

Target organisms

No target organisms are recorded.

Provenance

Timestamp	Curator	Action	Notes
2026-01-27T06:35:56.165634Z	togo-import	Imported from TOGO Medium	Source: TOGO, ID: M2214
2026-01-28T19:48:07.273787Z	chebi-enrichment	Added CHEBI ontology terms to ingredients	Enriched using MicrobeMediaParam and MediaDive chemical mappings
2026-03-13T06:20:00.377765Z	culturemech-id-assigner-v1.0	Assigned CultureMech ID	Assigned stable identifier: CultureMech:008804
2026-03-17T06:29:40.000000Z	mediaingredientmech-enrichment-v1.0	Added MediaIngredientMech links	Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:46:19.051393+00:00	normalize_media_names_to_snake_case.py	NAME_NORMALIZED	Normalized name from "Modified M17 medium" to "modified_m17_medium" for consistent matching
2026-06-05T07:41:36.819159+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_m2214_modified_m17_score15.py	RESOLVED_TOGO_M2214_SCORE15	TOGO M2214 describes Modified M17 medium with glucose replacing lactose: 1000 ml distilled water, 1 ml 1.0 M MgSO4.7H2O, 0.5 g ascorbic acid, 19 g beta-disodium glycerophosphate, 5 g glucose, 2.5 g BBL yeast extract, 5 g BBL beef extract, 5 g BBL Polypeptone, and 5 g BBL Phytone peptone per liter. The broth is autoclaved at 121 C for 15 min and has pH 7.15 +/- 0.05 at 22 to 25 C. Restored MgSO4.7H2O as a 1 ml/L 1.0 M stock, corrected the water row to ml/L, normalized beta-disodium glycerophosphate, grounded all disclosed components, and added pH and autoclave evidence.