DSMZ 402 . ALICYCLOBACILLUS MEDIUM

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Culture medium recipe

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Medium for Alicyclobacillus hesperidum subsp. hesperidum DSM 12766

This strain uses the standard medium without modifications.


Growth conditions: 50 °C
Compound Amount Unit Conc. [g/L] Conc. [mM]
Solution A 1000 ml - -
Solution B 1 ml - -
Solution C 500 ml - -
1 Sterilize separately. For liquid medium combine solution A (with 1000.0 ml distilled water) and solution B. For solid medium combine solution A (with 500 ml distilled water), solution B and solution C. For strains of A. cycloheptanicus add 5 g/l of yeast extract instead of 2 g/l.
Compound Amount Unit Conc. [g/L] Conc. [mM]
CaCl2 x 2 H2O 0.25 g 0.25 1.701
MgSO4 x 7 H2O 0.50 g 0.5 2.029
(NH4)2SO4 0.20 g 0.2 1.514
Yeast extract 2.00 g 2 -
Glucose 5.00 g 5 27.753
KH2PO4 3.00 g 3 22.045
Distilled water
(for liquid medium)
1000.00 ml - -
Distilled water
(for solid medium)
500.00 ml - -
1 Adjust pH to 4.0
Compound Amount Unit Conc. [g/L] Conc. [mM]
Trace element solution SL-6 1 ml - -
Compound Amount Unit Conc. [g/L] Conc. [mM]
Agar 15 g 30 89.198
Distilled water 500 ml - -
Solution occurs in 55 other media (first defined in Medium 27).
Compound Amount Unit Conc. [g/L] Conc. [mM]
ZnSO4 x 7 H2O 0.10 g 0.1 0.348
MnCl2 x 4 H2O 0.03 g 0.03 0.152
H3BO3 0.30 g 0.3 4.851
CoCl2 x 6 H2O 0.20 g 0.2 1.54
CuCl2 x 2 H2O 0.01 g 0.01 0.059
NiCl2 x 6 H2O 0.02 g 0.02 0.154
Na2MoO4 x 2 H2O 0.03 g 0.03 0.124
Distilled water 1000.00 ml - -

Metadata

Last modified: 20.02.22
Source: DSMZ
Taxonomic range:  Bacteria
Medium type: Complex medium
Final pH: n.d.
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Associated strains

All strains for this medium: 39
Strains with modifications: 25
Alicyclobacillus hesperidum subsp. hesperidum DSM 12766

No modifications necessary for this strain.

Molecular composition

Compound Conc. [g/L] Conc. [mM]
Agar 15 44.599
Glucose 5 27.753
KH2PO4 3 22.045
Yeast extract 2 -
MgSO4 x 7 H2O 0.5 2.029
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Cultivation metadata from 39 strains BacDive

pH 4 - 6 4 strains
pH 2 - 4 3 strains
pH 6 - 8 2 strains
phyla 1 39 strains
oxygen aerobe 8 strains
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