Official DSMZ medium: This medium was manually curated by experts from the DSMZ.
Compound | Amount | Unit | Conc. [g/L] | Conc. [mM] | |
---|---|---|---|---|---|
Lactic acid whey | 1000 | ml | - | - | |
White table wine | 140 | ml | - | - | |
Glucose | 10 | g | 8.764 | 48.647 | |
Galactose | 10 | g | 8.764 | 48.647 | |
Tween 80 | 1 | ml | - | - | |
Agar | 15 | g | 13.146 | 39.088 | |
1 Adjust pH to 5.5 |
Compound | Amount | Unit | Conc. [g/L] | Conc. [mM] | |
---|---|---|---|---|---|
Skim milk | 10 | % | 100 | - | |
1 Adjust 10% skim milk to pH 5.5 with lactic acid and heat at 100°C for 30 minutes. Remove precipitate by filtration. For preparing broth medium, adjust filtrate to pH 7.0 with 2 N NaOH and heat at 100°C for 30 minutes. Remove precipitate by filtration. Adjust filtrate to pH 5.5 with 2 N HCl. |
Compound | Amount | Unit | Conc. [g/L] | Conc. [mM] | |
---|---|---|---|---|---|
White wine | 200 | ml | - | - | |
1 Filter-sterilize and add to autoclaved basal medium. |
Last modified: | 24.02.22 |
Source: | DSMZ |
Taxonomic range: | Bacteria |
Medium type: | Complex medium |
Final pH: | 5.5 |
Equipment needed: | Autoclave, Filter |
Edit in Medium builder |
All strains for this medium: | 2 |
Compound | Conc. [g/L] | Conc. [mM] |
---|---|---|
Skim milk | 87.642 | - |
Agar | 13.146 | 39.088 |
Galactose | 8.764 | 48.647 |
Glucose | 8.764 | 48.647 |
White wine | - | - |
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