chopped_meat_medium

CultureMech:009156 bacterial COMPLEX SOLID_AGAR
Original name: Chopped Meat Medium

Overview

External ontology
TOGO:M2588 — Chopped Meat Medium
Applications
  • Microbial cultivation
Notes
Source: https://togomedium.org/medium/M2588 Original URL: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium78.pdf

Composition

flowchart LR
    CultureMech_009156["chopped_meat_medium"]
    ing0_Distilled_water["Distilled water"]
    CultureMech_009156 --> ing0_Distilled_water
    CHEBI_15377["CHEBI:15377"]
    ing0_Distilled_water -.-> CHEBI_15377
    ing1_NaOH_1_N["NaOH 1 N"]
    CultureMech_009156 --> ing1_NaOH_1_N
    ing2_Ground_beef__fat_free_["Ground beef (fat free)"]
    CultureMech_009156 --> ing2_Ground_beef__fat_free_
    ing3_Yeast_extract["Yeast extract"]
    CultureMech_009156 --> ing3_Yeast_extract
    ing4_K2HPO4["K2HPO4"]
    CultureMech_009156 --> ing4_K2HPO4
    CHEBI_131527["CHEBI:131527"]
    ing4_K2HPO4 -.-> CHEBI_131527
    ing5_Resazurin["Resazurin"]
    CultureMech_009156 --> ing5_Resazurin
    CHEBI_8806["CHEBI:8806"]
    ing5_Resazurin -.-> CHEBI_8806
    ing6_Casitone["Casitone"]
    CultureMech_009156 --> ing6_Casitone
    ing7_N2_gas["N2 gas"]
    CultureMech_009156 --> ing7_N2_gas
    ing8_Agar["Agar"]
    CultureMech_009156 --> ing8_Agar
    CHEBI_2509["CHEBI:2509"]
    ing8_Agar -.-> CHEBI_2509
    ing9_L_cysteine_hydrochloride["L-cysteine hydrochloride"]
    CultureMech_009156 --> ing9_L_cysteine_hydrochloride

Ingredients (10)

# Ingredient Concentration Ontology Notes
1 Distilled water
H2O 18.015 g/mol
1000 G_PER_L CHEBI:15377
water
Role: Solvating media; Properties: Defined component, Simple component, Inorganic compound
2 NaOH 1 N 25 G_PER_L Properties: Defined component, Solution, Inorganic compound
3 Ground beef (fat free) 500 G_PER_L Properties: Undefined component
4 Yeast extract 5 G_PER_L Role: Nutrient source; Properties: Undefined component
5 K2HPO4
HO4P.2K 174.174 g/mol
5 G_PER_L CHEBI:131527
dipotassium hydrogen phosphate
Role: Buffer; Properties: Defined component, Simple component, Inorganic compound
6 Resazurin
C12H7NO4 229.191 g/mol
1 G_PER_L CHEBI:8806
Resazurin
Role: pH dependent redox indicator; Properties: Simple component, Organic compound, Defined component
7 Casitone 30 G_PER_L Properties: Undefined component
8 N2 gas variable VARIABLE Properties: Gas
9 Agar 15 G_PER_L CHEBI:2509
agar
Role: Solidifying component
10 L-cysteine hydrochloride 0.5 G_PER_L Properties: Defined component, Simple component, Organic compound

Target organisms

No target organisms are recorded.

Provenance

TimestampCuratorActionNotes
2026-01-27T06:35:56.799327Z togo-import Imported from TOGO Medium Source: TOGO, ID: M2588
2026-01-28T19:48:31.142343Z chebi-enrichment Added CHEBI ontology terms to ingredients Enriched using MicrobeMediaParam and MediaDive chemical mappings
2026-02-03T00:00:00+00:00 schema-defaulter-v1.0 Applied schema defaults and normalizations Added default concentration for ingredient: N2 gas
2026-03-13T06:20:03.348959Z culturemech-id-assigner-v1.0 Assigned CultureMech ID Assigned stable identifier: CultureMech:009156
2026-03-17T06:30:31.000000Z mediaingredientmech-enrichment-v1.0 Added MediaIngredientMech links Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:46:22.075427+00:00 normalize_media_names_to_snake_case.py NAME_NORMALIZED Normalized name from "Chopped Meat Medium" to "chopped_meat_medium" for consistent matching
2026-05-16T09:03:14.390079+00:00 migrate_legacy_fields.py MIGRATED_LEGACY_FIELDS curation_history.date->timestamp=1
2026-06-05T07:40:37.656150+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.
2026-06-10T07:46:49.310620+00:00 primary-term-label-canonicalization-v1.0 Canonicalized primary term label to OBO canonical (OAK) 1 primary term(s); ingredient name resolved by OAK sqlite:obo:chebi.