Overview
- External ontology
- TOGO:M3283 — Pectin Medium
- Applications
-
- Microbial cultivation
- pH
- 7.5
- Notes
- TOGO M3283 imports JCM Medium 1453 Pectin Medium. JCM Medium 1453 lists, per liter, 5.0 g NaCl, 3.0 g Yeast extract, 3.0 g Hipolypepton, 3.0 g Pectin from citrus, 0.5 g L-Cysteine HCl H2O, 1.0 ml 0.1% Resazurin solution, and 1.0 L Distilled water. Thoroughly mix the components, adjust to pH 7.5, and autoclave under N2-CO2 (1:1, v/v).
Composition
flowchart LR
CultureMech_009697["pectin_medium"]
ing0_NaCl["NaCl"]
CultureMech_009697 --> ing0_NaCl
CHEBI_26710["CHEBI:26710"]
ing0_NaCl -.-> CHEBI_26710
ing1_Yeast_extract["Yeast extract"]
CultureMech_009697 --> ing1_Yeast_extract
ing2_Hipolypepton["Hipolypepton"]
CultureMech_009697 --> ing2_Hipolypepton
ing3_Pectin__from_citrus_["Pectin (from citrus)"]
CultureMech_009697 --> ing3_Pectin__from_citrus_
CHEBI_17309["CHEBI:17309"]
ing3_Pectin__from_citrus_ -.-> CHEBI_17309
ing4_L_Cysteine_HCl_H2O["L-Cysteine HCl H2O"]
CultureMech_009697 --> ing4_L_Cysteine_HCl_H2O
CHEBI_91248["CHEBI:91248"]
ing4_L_Cysteine_HCl_H2O -.-> CHEBI_91248
ing5_Distilled_water["Distilled water"]
CultureMech_009697 --> ing5_Distilled_water
CHEBI_15377["CHEBI:15377"]
ing5_Distilled_water -.-> CHEBI_15377
ing6_Nitrogen_gas["Nitrogen gas"]
CultureMech_009697 --> ing6_Nitrogen_gas
CHEBI_17997["CHEBI:17997"]
ing6_Nitrogen_gas -.-> CHEBI_17997
ing7_Carbon_dioxide_gas["Carbon dioxide gas"]
CultureMech_009697 --> ing7_Carbon_dioxide_gas
CHEBI_16526["CHEBI:16526"]
ing7_Carbon_dioxide_gas -.-> CHEBI_16526
Ingredients (8)
| # | Ingredient | Concentration | Ontology | Notes |
|---|---|---|---|---|
| 1 |
NaCl
Cl.Na 58.443 g/mol
|
5.0 G_PER_L |
CHEBI:26710
sodium chloride
|
JCM Medium 1453 lists 5.0 g/L NaCl. |
| 2 | Yeast extract | 3.0 G_PER_L | JCM Medium 1453 lists 3.0 g/L Yeast extract. | |
| 3 | Hipolypepton | 3.0 G_PER_L | JCM Medium 1453 lists 3.0 g/L Hipolypepton. | |
| 4 | Pectin (from citrus) | 3.0 G_PER_L |
CHEBI:17309
pectin
|
JCM Medium 1453 lists 3.0 g/L Pectin (from citrus). |
| 5 |
L-Cysteine HCl H2O
C3H7NO2S.H2O.HCl 175.637 g/mol
|
0.5 G_PER_L |
CHEBI:91248
L-cysteine hydrochloride hydrate
|
JCM Medium 1453 lists 0.5 g/L L-Cysteine HCl H2O. |
| 6 |
Distilled water
H2O 18.015 g/mol
|
1.0 L |
CHEBI:15377
water
|
JCM Medium 1453 lists 1.0 L Distilled water. |
| 7 |
Nitrogen gas
N2 28.014 g/mol
|
variable VARIABLE |
CHEBI:17997
dinitrogen
|
JCM Medium 1453 autoclaves the medium under an N2-CO2 (1:1, v/v) gas atmosphere. |
| 8 |
Carbon dioxide gas
CO2 44.009 g/mol
|
variable VARIABLE |
CHEBI:16526
carbon dioxide
|
JCM Medium 1453 autoclaves the medium under an N2-CO2 (1:1, v/v) gas atmosphere. |
Preparation
- Thoroughly mix NaCl, Yeast extract, Hipolypepton, Pectin from citrus, L-Cysteine HCl H2O, 0.1% Resazurin solution, and Distilled water.
- Adjust pH to 7.5.
- Autoclave under an N2-CO2 (1:1, v/v) gas atmosphere.
Solutions
0.1% Resazurin solution
Dose: 1.0 ML_PER_L
| Ingredient | Concentration | Notes |
|---|---|---|
| Resazurin | 1.0 G_PER_L | A 0.1% w/v Resazurin solution is represented as 1.0 g/L Resazurin. |
JCM Medium 1453 adds 1.0 ml/L 0.1% Resazurin solution.
Target organisms
No target organisms are recorded.
Provenance
| Timestamp | Curator | Action | Notes |
|---|---|---|---|
| 2026-01-27T06:35:53.725437Z | togo-import | Imported from TOGO Medium | Source: JCM, ID: M3283 |
| 2026-01-28T19:48:14.230269Z | 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: Carbon dioxide gas; Added default concentration for ingredient: Nitrogen gas |
| 2026-03-09T08:04:23.641733+00:00 | solution-migrator-v1.0 | Migrated solutions from ingredients to solutions array | Moved 1 solution(s) from ingredients |
| 2026-03-13T06:20:08.217549Z | culturemech-id-assigner-v1.0 | Assigned CultureMech ID | Assigned stable identifier: CultureMech:009697 |
| 2026-03-14T00:00:00+00:00 | schema-defaulter-v1.0 | Applied schema defaults and normalizations | Added default solution name |
| 2026-03-17T06:29:55.000000Z | mediaingredientmech-enrichment-v1.0 | Added MediaIngredientMech links | Linked ingredients to MediaIngredientMech identifiers |
| 2026-03-17T19:46:27.205731+00:00 | normalize_media_names_to_snake_case.py | NAME_NORMALIZED | Normalized name from "Pectin Medium" to "pectin_medium" for consistent matching |
| 2026-05-16T09:03:17.157031+00:00 | migrate_legacy_fields.py | MIGRATED_LEGACY_FIELDS | curation_history.date->timestamp=2 |
| 2026-06-05T07:40:40.451676+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. |
| 2026-09-11T00:00:00-07:00 | repair_togo_m3283_score15.py | RESOLVED_TOGO_M3283_SCORE15 | TOGO M3283 imports JCM Medium 1453 Pectin Medium. JCM Medium 1453 lists, per liter, 5.0 g NaCl, 3.0 g Yeast extract, 3.0 g Hipolypepton, 3.0 g Pectin from citrus, 0.5 g L-Cysteine HCl H2O, 1.0 ml 0.1% Resazurin solution, and 1.0 L Distilled water. Thoroughly mix the components, adjust to pH 7.5, and autoclave under N2-CO2 (1:1, v/v). Corrected the imported water and Resazurin stock-addition unit artifacts, expanded the 0.1% Resazurin solution, added the JCM pH and N2-CO2 autoclaving conditions, left Yeast extract and Hipolypepton intentionally unmapped, and linked the record to DSMZ Medium 1855. |