JCM 87 . MODIFIED SOUR DOUGH MEDIUM

Inofficial medium: This medium was provided by external sources and is possibly not curated by experts.

Culture medium recipe

Vol.
×
Compound Amount Unit Conc. [g/L] Conc. [mM]
Maltose 20.0 g 20 58.428
Yeast extract 3.0 g 3 -
Tween 80 0.3 g 0.3 0.229
Trypticase peptone
(BD-BBL)
6.0 g 6 -
Distilled water 1000.0 ml - -
1 Adjust pH to 5.6 with 20% lactic acid or 1 N to 6 N HCl.

Metadata

Last modified: 22.02.22
Source: JCM
Taxonomic range:  Bacteria
Medium type: Complex medium
Final pH: 5.6
Edit in Medium builder

Associated strains

All strains for this medium: 1

Molecular composition

Compound Conc. [g/L] Conc. [mM]
Maltose 20 58.428
Trypticase peptone 6 -
Yeast extract 3 -
Tween 80 0.3 0.229
Distilled water - -

Cultivation metadata from 1 strains BacDive

phyla 1 1 strain
oxygen anaerobe 1 strain
oxygen microaerophile 1 strain
temperature mesophilic 1 strain