Table 1.
Composition of the bacterial growth media
| 1/10 869 (Mergeay et al., 1985) | TSA (McCullough, 1949) | Casein-Starch (Wellington and Cross, 1983) | 284+ C (Schlegel et al., 1961) | M9 (Sambrook and Russell, 2001) | M3 (Dedysh et al., 1998) | |
|---|---|---|---|---|---|---|
| CaCl2.2H20 | 0.035 | 0.030 | 0.010 | |||
| CaCO3 | 0.020 | 0.020 | ||||
| Casein | 0.300 | |||||
| CoCl2 | 190 × 10−6 | |||||
| CuCl2 | 17.0 × 10−6 | |||||
| Cyclohexemide | 0.050 | |||||
| Fe(III)NH4 Citrate | 4.80 × 10−3 | |||||
| FeSO4.7H20 | 0.010 | 200 × 10−6 | ||||
| Fructose | 0.540 | |||||
| Gluconate | 0.660 | |||||
| Glucose | 0.520 | 4.00 | ||||
| Glucose D+ | 0.100 | |||||
| H3BO3 | 62.0 × 10−6 | |||||
| KCl | 1.490 | |||||
| KH2PO4 | 2.00 | 3.00 | 0.466 | |||
| KNO3 | 2.00 | 0.100 | ||||
| Lactate | 0.350 | |||||
| MgCl2.6H20 | 0.200 | |||||
| MgSO4.7H20 | 0.050 | 0.490 | 0.100 | |||
| MnCl2 | 100 × 10−6 | |||||
| MnSO4.4H20 | 20.0 × 10−6 | |||||
| Na2HP04.2H20 | 0.040 | 12.8 | 0.732 | |||
| Na2SO4 | 0.430 | |||||
| NaCl | 0.500 | 5.00 | 2.00 | 4.68 | 0.500 | 0.290 |
| NaMoO4 | 36.0 × 10−6 | |||||
| NH4Cl | 1.07 | 1.00 | ||||
| NiCl2 | 24.0 × 10−6 | |||||
| Sodium proprionate | 0.200 | |||||
| Soytone | 5.00 | |||||
| Starch | 10.0 | |||||
| Succinate | 0.810 | |||||
| Thiamine.HCl | 0.004 | |||||
| Tris | 6.06 | |||||
| Tryptone | 1.00 | 15.0 | ||||
| Yeast Extract | 0.500 | |||||
| ZnSO4.7H20 | 144 × 10−6 | 180 × 10−6 | ||||
| Gelling agents | ||||||
| Agar | 15.0 | 15.0 | 15.0 | 20.0 | 15.0 | 18.0 |
| Gellan Gum | 30.0 | 30.0 | 30.0 | 30.0 | 30.0 | 30.0 |
Products are given in gram per litre of distilled water. Gelling agents are not added in case of liquid media. Products marked in grey were filter sterilized before being added to autoclaved media in order to prevent caramelization of the sugars.