HUT CULTURE COLLECTION
DEPARTMENT OF MOLECULAR BIOTECHNOLOGY, GRADUATE SCHOOL OF ADVANCED SCIENCES OF MATTER, HIROSHIMA UNIVERSITY

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4th Catalog(PDF)
 LFilamentous Fungi
 LYeast
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All Catalog (3rd)

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 LDistribution of strains
 LDeposit of strains

References
 LLiterature
 LMedeum
 Labbreviation
 LRestoration

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Medeum

Unless otherwise stated, sterilize media by autoclaving at 121 C(250 F) for 15 min.

IFO Medium No.1

Potato* 200.0 g
Sucrose 20.0 g
Yeast extract 2.0 g
Distilled water 1.0 L
Agar 20.0 g
Adjust pH to 5.6.

* Wash potatoes with tap water, peel and cut into 1 cm cubes Rinse with tap water quickly and boil 200g of potato cubes with 1L of distilled water for 20 min. Mash and squeeeze through a muslin bag. Add agar and boil till melted. Add sucrose and stir till dissolved. Make up to 1L. Adjust pH. Autoclave to sterilize.

IFO Medium No.13

(SEAWATER STARCH AGAR)
Soytone 1.0 g
Soluble starch 10.0 g
Seawater* (2% salinity) 1.0 L
Agar 15.0 g
Adjust pH to 8.2.

*Dilute artificial seawater or natural seawater with distilled water.

IFO Medium No.108

(YG AGAR)
Glucose 10.0 g
Yeast extract 3.0 g
Malt extract 3.0 g
Peptone 5.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 5.6.

IFO Medium No.231

(JCM No.45)
Yeast extract 1.0 g
Beef extract 1.0 g
NZ Amine,Type A 2.0 g
Maltose 10.0 g
Distilled water 1.0 L
Agar 20.0 g
Adjust pH to 7.3.

IFO medium No.240

(NH4)2SO4 0.5 g
NaCl 0.3 g
K2HP04 1.0 g
MgS04 7H20 0.3 g
FeS04 7H20 0.03 g
CaCO3 7.5 g
Distilled water 1.0 L
Adjust pH to 8.0.

IFO Medium No.266

(YEAST-STARCH AGAR)
Yeast extract 2.0 g
Soluble starch 10.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.3.

IFO Medium No.279

(TRYPTON YEAST EXTRACT AGAR)
Bacto-Tryptone 3.0 g
Yeast extract 5.0 g
Glucose 5.0 g
Distilled water 1.0 L
Agar 20.0 g
Adjust pH to 7.0.

IFO Medium No.802

Peptone 10.0 g
Yeast extract 2.0 g
MgSO4 7H2O 1.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.0.

ISP Medium No.2

(YEAST EXTRACT MALT EXTRACT AGAR)
Yeast extract 4.0 g
Glucose 4.0 g
Malt extract 10.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.3.

ISP Medium No.3*

(OATMEAL AGAR)

Cook or steam oatmeal 20g in 1L of distilled water for 20 min. Filter through cheesecloth.

Add 18 g agar and make up to 1L of distilled water.

Add 1 ml of trace salts solution.*

*Trace salts solution:

FeSO4 7H2O 0.1 g
MnCl2 4H2O 0.1 g
ZnSO4 7H2O 0.1 g
Distilled water 100 ml

ISP Medium No.4

(INORGANIC SALTS-STARCH AGAR)
Soluble starch 10.0 g
K2HPO4 1.0 g
MgSO4 7H2O 1.0 g
NaCl 1.0 g
(NH4)2SO4 2.0 g
CaCO3 2.0 g
Trace salts solution** 1.0 ml
Distilled water 1.0 L
Agar 20.0 g
Unadjusted pH will be to 7.0-7.4.

**Trace salts solution

FeSO4 7H2O 0.1 g
MnCl2 4H2O 0.1 g
ZnSO4 7H2O 0.1 g
Distilled water 100 ml

JCM Medium No.12

(NUTRIENT BROTH WITH 0.5% NaCl)
Peptone 5.0 g
Meat extract 3.0 g
NaCl 5.0 g
Distilled water 1.0 L
Adjust pH to 7.0.

JCM Medium No.22

(NUTRIENT AGAR NO.2)
Peptone 10.0 g
Meat extract 10.0 g
NaCl 5.0 g
Distilled water 1.0 L
Agar 20.0 g
Adjust pH to 7.0 - 7.2.

JCM Medium No.42

(YEAST-STARCH AGAR)
Soluble starch 10.0 g
Bacto yeast extract (Difco) 2.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.3.

JCM Medium No.44

(BENNETT'S AGAR)
Bacto yeast extract (Difco) 1.0 g
Bact beef extract (Difco) 1.0 g
N-Z amine, type A (Sheffield Chem. Co.) 2.0 g
Glucose 10.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.3.

JCM Medium No.45

Bacto yeast extract (Difco) 1.0 g
Bact beef extract (Difco) 1.0 g
N-Z amine, type A (Sheffield Chem. Co.) 2.0 g
Maltose, technical (Difco) 10.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.3.

JCM Medium No.49

(CYC AGAR)
Czapek-Dox liquid medium modified (Oxoid) 33.4 g
Bacto yeast extract (Difco) 2.0 g
Bacto vitamin assay casamino acids (Difco) 6.0 g
distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.3

JCM Medium No.51

ISP No.3* with 0.1% Yeast extract.
*Manufactured by: Wako Pure Chemicals Ind. Ltd., Osaka, Japan.

JCM Medium No.52

(OATMEAL-NITRATE AGAR)
Oatmeal, powdered
(Quaker White Oats)
3.0 g
KNO3 0.2 g
K2HPO4 0.5 g
MgSO4 7H2O 0.2 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.0.

JCM Medium No.54

(POTATO-CARROT AGAR)
Potato peeed and cut* 300.0 g
Carrot peeed and cut* 25.0 g
Distilled water 1.0 L
Agar 15.0 g

* Boil potatoes and carrots until cooked, filter through cheesecloth, make up volume to 1.0 L and add agar. pH unajdusted

JCM Medium No.61

(YEAST-STARCH AGAR(B)
Soluble starch 15.0 g
Bacto yeast extract (Difco) 4.0 g
K2HPO4 0.5 g
MgSO4 7H2O 0.5 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.4.

JCM Medium No.66

(V8 JUICE AGAR)
V8 canned vegetable juice, filtered (Canebell Soup Co.) 200.0 ml
CaCO3 3.0 g
Distilled water 800.0 ml
Agar 15.0 g
Adjust pH to 7.2.

JCM Medium No.104

(SUCROSE BENNETT'S AGAR)
Bacto yeast extract (Difco) 1.0 g
Bacto beef extract (Difco) 1.0 g
N-Z amine, type A
(Sheffield Chem. Co.)
2.0 g
Sucrose 10.0 g
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.3.

JCM Medium No.115

(MODIFIED CM+YE Medium)
Bacto vitamin assay casamino acids (Difco) 7.5 g
Bacto yeast extract (Difco) 10.0 g
MgS04 7H2O 20.0 g
Trisodium citrate 2H2O 3.0 g
KCl 2.0 g
NaCl 200.0 g
Fe2+solution (see below)* 1.0 ml
Distilled water 1.0 L
Agar 15.0 g
Adjust pH to 7.4.
* FeSO4 7H2O 4.98 g
Distilled water 100 ml

Malt Extract Medium

Malt extract 20.0 g
Distilled water 1.0 L
Agar 20.0 g
Adjust pH to 6.5.

Medium PDA

Potato* 200.0 g
Glucose 10.0 g
Yeast extract 2.0 g
Distilled water 1.0 L
Agar 20.0 g
Adjust pH to 5.4 - 5.6.

*Same as on IFO Medium No.1.

AR80 Medium

NaCl 10.0g
MgSO4 7H2O 7.0 g
L-Cysteine 0.5 g
KCL 0.34 g
NH4Cl 0.25 g
CaCl2.2H2O 0.14 g
KH2PO4 0.14 g
Yeast extract 0.1 g
Resazurin 0.02% 1 ml
Trace mineral sol.* 10 ml
Vitamin sol.** 10 ml
Glucose 20 mM
Distilled water 1.0 L
Agar 20.0 g
Adjust pH to 7.5 - 8.0.

*Trace mineral sol.

MgSO4 7H2O 3.0 g/L
MgSO4 5H2O 0.644 g/L
NACL 1.0 g/L
FeSO4 5H2O 0.1 g/L
CoCl2 6H2O 0.1 g/L
CaCl2 75.5 mg/L
ZnSO4 7H2O 178.1 mg/L
CuSO4 5H2O 10 mg/L
AlK(SO4)2 10 mg/L
H3BO3 10 mg/L
Na2MoO4 2H2O 10 mg/L

**Vitamin sol.

Biotin 2 mg/L
Folic acid 2 mg/L
Pyridoxine HCl 10 mg/L
Thiamine HCl 5 mg/L
Nicotinic acid 5 mg/L
D-Calcium pantothenate 5 mg/L
Vitamin B12 0.1 mg/L
p-aminobenzoic acid 5 mg/L
Lipoic acid 5 mg/L
Riboflavin 5 mg/L

GPYS Medium

Glucose 30.0 g
Polypeptone 15.0 g
Yeast extract 5.0 g
Sea Salts 20.0 g
Distilled water 1.0 L
Adjust pH to 6.0.

© HUT CULTURE COLLECTION
All rights reserved.
DEPARTMENT OF MOLECULAR BIOTECHNOLOGY, GRADUATE SCHOOL OF ADVANCED SCIENCES OF MATTER,
HIROSHIMA UNIVERSITY
1-3-1, Kagamiyama, Higashi-Hiroshima,739-8530 Japan