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DSMZ

Strain modifications for Medium 11

31 distinct modifications were found.

Adjust pH of final medium to 5.7.

Modified strains

Pediococcus claussenii DSM 14800

Annotated modifications

5.7

Adjust pH of final medium to 5.8.

Modified strains

Levilactobacillus spicheri DSM 15429

Annotated modifications

5.8

Adjust pH of final medium to 5.8.

Modified strains

Secundilactobacillus paracollinoides DSM 15502

Annotated modifications

5.8

Adjust pH of final medium to 5.7.

Modified strains

Dellaglioa algida DSM 15638

Annotated modifications

5.7

Supplement medium with 20.0 g Xylose. Omit Glucose.

Modified strains

Paucilactobacillus vaccinostercus DSM 20634

Annotated modifications

Glucose
20.0 g Xylose

Adjust pH of final medium to 5.7.

Modified strains

Liquorilactobacillus ghanensis DSM 18631

Annotated modifications

5.7

Adjust pH of final medium to 5.7 - 6.3.

Modified strains

Periweissella beninensis DSM 22752

Annotated modifications

5.7 - 6.3

Adjust pH of final medium to 6.5.

Modified strains

Holzapfeliella floricola DSM 23037

Annotated modifications

6.5

Adjust pH of final medium to 6.5.

Modified strains

Lacticaseibacillus paracasei subsp. paracasei DSM 23505

Annotated modifications

6.5

Plus Na-lactate (0.5%) and 1 ml NBB-C (Döhler); strictly anaerobic

Modified strains

Segatella cerevisiae DSM 100620

Annotated modifications

5.0 g/l Na-lactate
1.0 ml NBB-C

Plus 1% fructose

Modified strains

Fructobacillus ficulneus DSM 13613

Annotated modifications

10.0 g/l Fructose

Plus 1% fructose; pH 6.2

Modified strains

Fructilactobacillus florum DSM 22689

Annotated modifications

10.0 g/l Fructose
6.2

Plus 1% maltose and 0.5 % yeast extract

Modified strains

Levilactobacillus hammesii DSM 16382

Annotated modifications

10.0 g/l Maltose
5.0 g/l Yeast extract

Plus 1% Maltose and 1% yeast extract, pH 5.6

Modified strains

Furfurilactobacillus rossiae DSM 15814

Annotated modifications

10.0 g/l Maltose
10.0 g/l Yeast extract
5.6

Plus 20 g/L Frucrose

Modified strains

Bombilactobacillus mellis DSM 26313

Annotated modifications

20.0 g/l Fructose

Plus 20 g/L Fructose

Modified strains

Bombilactobacillus mellifer DSM 26254
Bombilactobacillus mellis DSM 26255
Lactobacillus melliventris DSM 26256
Apilactobacillus apinorum DSM 26257
Lactobacillus apis DSM 26264
Lactobacillus helsingborgensis DSM 26265
Lactobacillus melliventris DSM 26312
Lactobacillus kullabergensis DSM 26314
Apilactobacillus apinorum DSM 26315
Bombilactobacillus mellifer DSM 26316
Lactobacillus helsingborgensis DSM 26317
Lactobacillus kimbladii DSM 26318

Annotated modifications

20 g/L Fructose

Plus 5% NaCl

Modified strains

Pisciglobus halotolerans DSM 27630
Ligilactobacillus pobuzihii DSM 28122

Annotated modifications

50.0 g/l NaCl

Plus Fructose (10g/L)

Modified strains

Fructobacillus tropaeoli DSM 23246

Annotated modifications

10.0 g/l Fructose

Plus Maltose (10 g/l); plus L-Arabinose (10 g/l)

Modified strains

Lentilactobacillus kisonensis DSM 19906

Annotated modifications

10.0 g/l Maltose
10.0 g/l L-Arabinose

Plus Na-lactate (0.5%) and 1 ml NBB-C (Döhler); strictly anaerobic

Modified strains

Segatella cerevisiae DSM 100619

Annotated modifications

5.0 g/l Na-lactate
1.0 ml NBB-C

Plus NaCl 25 g/l; pH: 8.0

Modified strains

Marinilactibacillus psychrotolerans DSM 19582

Annotated modifications

25.0 g/l NaCl
8.0

Plus NaCl 50 g/L

Modified strains

Loigolactobacillus rennini DSM 17732

Annotated modifications

50.0 g/l NaCl

Plus vitamin solution (see medium 141)

Modified strains

Lactobacillus delbrueckii subsp. lactis DSM 20355

Annotated modifications

+ 1 ml Wolin's vitamin solution

Plus 10% NaCl

Modified strains

Tetragenococcus muriaticus DSM 15685

Annotated modifications

100.0 g/l NaCl

plus fructose (10g/L)

Modified strains

Nicoliella lavandulae DSM 117325

plus Fructose 5g/L

Modified strains

Annotated modifications

5 g/l Fructose

Replace glucose by fructose

Modified strains

Apilactobacillus micheneri DSM 104126

Annotated modifications

Glucose
20.0 g Fructose

replace glucose by fructose (10g/L)

Modified strains

Fructobacillus parabroussonetiae DSM 113482

Replace glucose by fructose (2%)

Modified strains

Apilactobacillus quenuiae DSM 104127

Annotated modifications

Glucose
20.0 g/l Fructose

Replace glucose by fructose (2%)

Modified strains

Apilactobacillus timberlakei DSM 104128

Annotated modifications

Glucose
20.0 g/l Fructose

Supplemented with 1% maltose and 0.5% yeast extract

Modified strains

Levilactobacillus hammesii DSM 16381

Annotated modifications

10.0 g/l Maltose
5.0 g/l Yeast extract
Modifications
Adjust pH of final medium to 5.7. Adjust pH of final medium to 5.8. Adjust pH of final medium to 5.8. Adjust pH of final medium to 5.7. Supplement medium with 20.0 g Xylose. Omit Glucose. Adjust pH of final medium to 5.7. Adjust pH of final medium to 5.7 - 6.3. Adjust pH of final medium to 6.5. Adjust pH of final medium to 6.5. Plus Na-lactate (0.5%) and 1 ml NBB-C (Döhler); strictly anaerobic Plus 1% fructose Plus 1% fructose; pH 6.2 Plus 1% maltose and 0.5 % yeast extract Plus 1% Maltose and 1% yeast extract, pH 5.6 Plus 20 g/L Frucrose Plus 20 g/L Fructose Plus 5% NaCl Plus Fructose (10g/L) Plus Maltose (10 g/l); plus L-Arabinose (10 g/l) Plus Na-lactate (0.5%) and 1 ml NBB-C (Döhler); strictly anaerobic Plus NaCl 25 g/l; pH: 8.0 Plus NaCl 50 g/L Plus vitamin solution (see medium 141) Plus 10% NaCl plus fructose (10g/L) plus Fructose 5g/L Replace glucose by fructose replace glucose by fructose (10g/L) Replace glucose by fructose (2%) Replace glucose by fructose (2%) Supplemented with 1% maltose and 0.5% yeast extract