ottow_medium (CultureMech:009575)

Overview

External ontology

TOGO:M3060 — OTTOW MEDIUM

Applications

Microbial cultivation

pH

8.5

Notes

TOGO M3060 imports NBRC Medium 1631, OTTOW MEDIUM. NBRC Medium 1631 lists, in 1 L Distilled water, 1.0 g Glucose, 7.5 g Peptone, 5.0 g Meat extract, 2.5 g Yeast extract, 2.5 g Casamino acids, 5 g NaCl, and, if needed, 7 g Gellan Gum. pH 8.5.

Composition

flowchart LR
    CultureMech_009575["ottow_medium"]
    ing0_Glucose["Glucose"]
    CultureMech_009575 --> ing0_Glucose
    CHEBI_17234["CHEBI:17234"]
    ing0_Glucose -.-> CHEBI_17234
    ing1_Peptone["Peptone"]
    CultureMech_009575 --> ing1_Peptone
    ing2_Meat_extract["Meat extract"]
    CultureMech_009575 --> ing2_Meat_extract
    ing3_Yeast_extract["Yeast extract"]
    CultureMech_009575 --> ing3_Yeast_extract
    ing4_Casamino_acids["Casamino acids"]
    CultureMech_009575 --> ing4_Casamino_acids
    ing5_NaCl["NaCl"]
    CultureMech_009575 --> ing5_NaCl
    CHEBI_26710["CHEBI:26710"]
    ing5_NaCl -.-> CHEBI_26710
    ing6_Distilled_water["Distilled water"]
    CultureMech_009575 --> ing6_Distilled_water
    CHEBI_15377["CHEBI:15377"]
    ing6_Distilled_water -.-> CHEBI_15377
    ing7_Gellan_Gum__if_needed_["Gellan Gum (if needed)"]
    CultureMech_009575 --> ing7_Gellan_Gum__if_needed_
    CHEBI_85248["CHEBI:85248"]
    ing7_Gellan_Gum__if_needed_ -.-> CHEBI_85248

Ingredients (8)

#	Ingredient	Concentration	Ontology	Notes
1	Glucose C6H12O6 180.156 g/mol	1.0 G_PER_L	CHEBI:17234 glucose	NBRC Medium 1631 lists 1.0 g/L Glucose.
2	Peptone	7.5 G_PER_L	MICRO:0000178 (source link unavailable) Peptone	NBRC Medium 1631 lists 7.5 g/L Peptone.
3	Meat extract	5.0 G_PER_L	FOODON:03315424 Meat Extract	NBRC Medium 1631 lists 5.0 g/L Meat extract.
4	Yeast extract	2.5 G_PER_L	FOODON:03315426 yeast extract	NBRC Medium 1631 lists 2.5 g/L Yeast extract.
5	Casamino acids	2.5 G_PER_L	FOODON:03315719 mammalian milk protein (hydrolyzed)	NBRC Medium 1631 lists 2.5 g/L Casamino acids.
6	NaCl Cl.Na 58.443 g/mol	5.0 G_PER_L	CHEBI:26710 sodium chloride	NBRC Medium 1631 lists 5.0 g/L NaCl.
7	Distilled water H2O 18.015 g/mol	1.0 L	CHEBI:15377 water	NBRC Medium 1631 lists 1.0 L Distilled water.
8	Gellan Gum (if needed)	7.0 G_PER_L	CHEBI:85248 gellan gum	NBRC Medium 1631 lists 7.0 g/L Gellan Gum if needed.

Preparation

Dissolve glucose, peptone, meat extract, yeast extract, casamino acids, NaCl, and, if needed, 7.0 g/L gellan gum in 1.0 L distilled water.
Adjust pH to 8.5.

Target organisms

No target organisms are recorded.

Provenance

Timestamp	Curator	Action	Notes
2026-01-27T06:35:59.254451Z	togo-import	Imported from TOGO Medium	Source: NBRC, ID: M3060
2026-01-28T19:48:37.992056Z	chebi-enrichment	Added CHEBI ontology terms to ingredients	Enriched using MicrobeMediaParam and MediaDive chemical mappings
2026-03-13T06:20:07.013899Z	culturemech-id-assigner-v1.0	Assigned CultureMech ID	Assigned stable identifier: CultureMech:009575
2026-03-17T06:30:46.000000Z	mediaingredientmech-enrichment-v1.0	Added MediaIngredientMech links	Linked ingredients to MediaIngredientMech identifiers
2026-03-17T19:46:26.038595+00:00	normalize_media_names_to_snake_case.py	NAME_NORMALIZED	Normalized name from "OTTOW MEDIUM" to "ottow_medium" for consistent matching
2026-06-05T07:40:39.847998+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.
2026-06-08T23:19:33.894288+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_m3060_score15.py	RESOLVED_TOGO_M3060_SCORE15	TOGO M3060 imports NBRC Medium 1631, OTTOW MEDIUM. NBRC Medium 1631 lists, in 1 L Distilled water, 1.0 g Glucose, 7.5 g Peptone, 5.0 g Meat extract, 2.5 g Yeast extract, 2.5 g Casamino acids, 5 g NaCl, and, if needed, 7 g Gellan Gum. pH 8.5. Corrected the distilled-water unit, added pH and composition preparation steps, grounded all components, and linked the record as an NBRC supplemented variant of DSMZ Medium 467.