Overview
- External ontology
- TOGO:M2900 — Low-Salt Luria-Broth (LSLB)
- Applications
-
- Microbial cultivation
- Notes
- TOGO M2900 lists Low-Salt Luria-Broth (LSLB) prepared with 10 g Tryptone (VWR, J859-500G), 5 g Yeast Extract (BD, 212750), and 5 g NaCl (VWR, X190-1KG) per liter of water. TOGO also states that liquid LSLB cultures were incubated at 28 C with rotational shaking at 225 rpm.
Composition
flowchart LR
CultureMech_009438["low_salt_luria_broth_lslb"]
ing0_Tryptone__VWR__J859_500G_["Tryptone (VWR, J859-500G)"]
CultureMech_009438 --> ing0_Tryptone__VWR__J859_500G_
ing1_Yeast_extract__BD__212750_["Yeast extract (BD, 212750)"]
CultureMech_009438 --> ing1_Yeast_extract__BD__212750_
ing2_NaCl["NaCl"]
CultureMech_009438 --> ing2_NaCl
CHEBI_26710["CHEBI:26710"]
ing2_NaCl -.-> CHEBI_26710
ing3_Distilled_water["Distilled water"]
CultureMech_009438 --> ing3_Distilled_water
CHEBI_15377["CHEBI:15377"]
ing3_Distilled_water -.-> CHEBI_15377
Ingredients (4)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 | Tryptone (VWR, J859-500G) | 10 G_PER_L | TOGO M2900 lists 10 g/L Tryptone (VWR, J859-500G), a source-disclosed digest product not reducible to one ChEBI molecule. | |
| 2 | Yeast extract (BD, 212750) | 5 G_PER_L |
FOODON:03315426
yeast extract
|
TOGO M2900 lists 5 g/L Yeast Extract (BD, 212750), a source-disclosed yeast extract product. |
| 3 |
NaCl
Cl.Na 58.443 g/mol
|
5 G_PER_L |
CHEBI:26710
sodium chloride
|
TOGO M2900 lists 5 g/L NaCl (VWR, X190-1KG). |
| 4 |
Distilled water
H2O 18.015 g/mol
|
1000 ML_PER_L |
CHEBI:15377
water
|
TOGO M2900 lists 1 L distilled water. |
Preparation
- Dissolve 10 g tryptone, 5 g yeast extract, and 5 g NaCl in 1 L distilled water.
Target organisms
No target organisms are recorded.
Provenance
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-27T06:35:57.392215Z | togo-import | Imported from TOGO Medium | Source: TOGO, ID: M2900 |
| 2026-01-28T19:48:42.290001Z | chebi-enrichment | Added CHEBI ontology terms to ingredients | Enriched using MicrobeMediaParam and MediaDive chemical mappings |
| 2026-03-13T06:20:06.188106Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:009438 |
| 2026-03-17T06:30:55.000000Z | mediaingredientmech-enrichment-v1.0 | Added MediaIngredientMech links | Linked ingredients to MediaIngredientMech identifiers |
| 2026-03-17T19:46:25.154922+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "Low-Salt Luria-Broth (LSLB)" to "low_salt_luria_broth_lslb" for consistent matching |
| 2026-06-05T07:41:11.392422+00:00 | mim-legacy-to-chebi-migration-v1.0 | Refreshed legacy MediaIngredientMech links to CHEBI keying | Replaced 1 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_m2900_lslb_score15.py | RESOLVED_TOGO_M2900_LSLB_SCORE15 | TOGO M2900 lists Low-Salt Luria-Broth (LSLB) prepared with 10 g Tryptone (VWR, J859-500G), 5 g Yeast Extract (BD, 212750), and 5 g NaCl (VWR, X190-1KG) per liter of water. TOGO also states that liquid LSLB cultures were incubated at 28 C with rotational shaking at 225 rpm. Corrected the imported distilled-water row from a g/L artifact to 1000 ml/L, normalized NaCl to sodium chloride, grounded water, NaCl, and yeast extract, and recorded the TOGO liquid-culture incubation condition. |