J87
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.
×
Main sol. J87 #
ml
| 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 | - | - |
