lactobacilli_mrs_agar_broth (CultureMech:008839)

Overview

External ontology

TOGO:M2250 — Lactobacilli MRS Agar/Broth

Applications

Microbial cultivation

pH range

{'min': 6.3, 'max': 6.7}

Notes

TOGO M2250 lists the ATCC Medium 416 Lactobacilli MRS Broth scratch formula. ATCC Medium 416 lists, per liter, 10 g Proteose Peptone #3, 10 g Beef Extract, 5 g Yeast Extract, 20 g Dextrose, 1 g Sorbitan Monooleate, 2 g Ammonium Citrate, 5 g Sodium Acetate, 0.05 g MnSO4 x H2O, 2 g Na2HPO4, and 1000 ml DI Water. The final pH is 6.5 +/- 0.2.

Composition

flowchart LR
    CultureMech_008839["lactobacilli_mrs_agar_broth"]
    ing0_Proteose_Peptone__3["Proteose Peptone #3"]
    CultureMech_008839 --> ing0_Proteose_Peptone__3
    ing1_Beef_Extract["Beef Extract"]
    CultureMech_008839 --> ing1_Beef_Extract
    ing2_Yeast_Extract["Yeast Extract"]
    CultureMech_008839 --> ing2_Yeast_Extract
    ing3_Dextrose["Dextrose"]
    CultureMech_008839 --> ing3_Dextrose
    CHEBI_17634["CHEBI:17634"]
    ing3_Dextrose -.-> CHEBI_17634
    ing4_Sorbitan_Monooleate["Sorbitan Monooleate"]
    CultureMech_008839 --> ing4_Sorbitan_Monooleate
    ing5_Ammonium_Citrate["Ammonium Citrate"]
    CultureMech_008839 --> ing5_Ammonium_Citrate
    ing6_Sodium_Acetate["Sodium Acetate"]
    CultureMech_008839 --> ing6_Sodium_Acetate
    CHEBI_32954["CHEBI:32954"]
    ing6_Sodium_Acetate -.-> CHEBI_32954
    ing7_MnSO4_x_H2O["MnSO4 x H2O"]
    CultureMech_008839 --> ing7_MnSO4_x_H2O
    CHEBI_86364["CHEBI:86364"]
    ing7_MnSO4_x_H2O -.-> CHEBI_86364
    ing8_Na2HPO4["Na2HPO4"]
    CultureMech_008839 --> ing8_Na2HPO4
    CHEBI_34683["CHEBI:34683"]
    ing8_Na2HPO4 -.-> CHEBI_34683
    ing9_DI_Water["DI Water"]
    CultureMech_008839 --> ing9_DI_Water
    CHEBI_15377["CHEBI:15377"]
    ing9_DI_Water -.-> CHEBI_15377

Ingredients (10)

#	Ingredient	Concentration	Ontology	Notes
1	Proteose Peptone #3	10.0 G_PER_L	MICRO:0000180 (source link unavailable) Proteose Peptone	ATCC Medium 416 lists 10.0 g/L Proteose Peptone #3.
2	Beef Extract	10.0 G_PER_L	FOODON:03302088 Beef extract	ATCC Medium 416 lists 10.0 g/L Beef Extract.
3	Yeast Extract	5.0 G_PER_L	FOODON:03315426 yeast extract	ATCC Medium 416 lists 5.0 g/L Yeast Extract.
4	Dextrose C6H12O6 180.156 g/mol	20.0 G_PER_L	CHEBI:17634 D-glucose	ATCC Medium 416 lists 20.0 g/L Dextrose.
5	Sorbitan Monooleate	1.0 G_PER_L		ATCC Medium 416 lists 1 g/L Sorbitan Monooleate in the Lactobacilli MRS Broth scratch formula; this generic name is retained without a ChEBI grounding.
6	Ammonium Citrate	2.0 G_PER_L		ATCC Medium 416 lists 2 g/L Ammonium Citrate in the Lactobacilli MRS Broth scratch formula; this generic name is retained without choosing a specific ammonium citrate salt.
7	Sodium Acetate C2H3O2.Na 82.034 g/mol	5.0 G_PER_L	CHEBI:32954 sodium acetate	ATCC Medium 416 lists 5.0 g/L Sodium Acetate.
8	MnSO4 x H2O H2O.Mn.O4S 169.016 g/mol	0.05 G_PER_L	CHEBI:86364 manganese(II) sulfate monohydrate	ATCC Medium 416 lists 0.05 g/L MnSO4 x H2O.
9	Na2HPO4 HO4P.2Na 141.958 g/mol	2.0 G_PER_L	CHEBI:34683 disodium hydrogenphosphate	ATCC Medium 416 lists 2.0 g/L Na2HPO4.
10	DI Water H2O 18.015 g/mol	1.0 L	CHEBI:15377 water	ATCC Medium 416 lists 1000 ml DI Water per liter.

Preparation

Autoclave at 121 C.

Target organisms

No target organisms are recorded.

Provenance

Timestamp	Curator	Action	Notes
2026-01-27T06:35:56.222167Z	togo-import	Imported from TOGO Medium	Source: TOGO, ID: M2250
2026-01-28T19:48:36.695691Z	chebi-enrichment	Added CHEBI ontology terms to ingredients	Enriched using MicrobeMediaParam and MediaDive chemical mappings
2026-03-13T06:20:00.667463Z	culturemech-id-assigner-v1.0	Assigned CultureMech ID	Assigned stable identifier: CultureMech:008839
2026-03-17T06:30:43.000000Z	mediaingredientmech-enrichment-v1.0	Added MediaIngredientMech links	Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:46:19.344577+00:00	normalize_media_names_to_snake_case.py	NAME_NORMALIZED	Normalized name from "Lactobacilli MRS Agar/Broth" to "lactobacilli_mrs_agar_broth" for consistent matching
2026-06-05T07:40:35.847737+00:00	mim-legacy-to-chebi-migration-v1.0	Refreshed legacy MediaIngredientMech links to CHEBI keying	Replaced 4 legacy mediaingredientmech_term link(s) with mediaingredientmech_chebi_term (id-safe: ingredient's own CHEBI + label). MIM deprecated the MediaIngredientMech:NNNNNN id scheme.
2026-06-08T23:19:31.902930+00:00	chebi-regrounding-v1.0	Corrected CHEBI ingredient grounding (audit G21/G22)	Re-grounded 2 term reference(s) to the correct CHEBI (see reports/chebi_grounding_audit.md). Label-conditional fixes for pyridoxine/pyridoxamine, glycerol, MnSO4, Ca(NO3)2, selenate; casamino acids de-grounded (mixture, no single CHEBI).
2026-09-11T00:00:00-07:00	repair_togo_m2249_m2250_score15.py	RESOLVED_TOGO_M2249_M2250_SCORE15	TOGO M2250 lists the ATCC Medium 416 Lactobacilli MRS Broth scratch formula. ATCC Medium 416 lists, per liter, 10 g Proteose Peptone #3, 10 g Beef Extract, 5 g Yeast Extract, 20 g Dextrose, 1 g Sorbitan Monooleate, 2 g Ammonium Citrate, 5 g Sodium Acetate, 0.05 g MnSO4 x H2O, 2 g Na2HPO4, and 1000 ml DI Water. The final pH is 6.5 +/- 0.2. Corrected the DI water unit, removed the duplicate Lactobacilli MRS wrapper from the expanded scratch formula, added the ATCC final pH range and autoclave preparation, and marked ambiguous sorbitan monooleate and ammonium citrate as intentionally unmapped.