Table 1.

Media features and amino acid content ranges

Media classification in this study	Classical media (MEM-a, DMEM, F12, RPMI 1630, etc.)	Earlier commercial CHO media	Recent commercial CHO media
Media characteristics	Basal media used with serum addition or elementary level serum-free media adding some supplements	Serum-free, protein-free media, lean CDM	Mostly CDM
Years started to be employed	1960s–1980s	1990s–2000s	2000s–2010s
Typical productivitya	Up to 0.1 g/L	Up to 1 g/L	1–10 g/L
Amino acid content rangeb (excluding glutamine)	0.5–1 g/L	1–3 g/L	3–12 g/L

^aReferences: Huang et al. (2010) and Takagi et al. (2017)

^bFormulation of classical media is publically available. Amino acid content is the expected range based on internal amino acid analysis and/or references (Reinhart et al. 2015; Carrillo-Cocom et al. 2015; Pan et al. 2017). Amino acids are detected (and reported in publications) as molar mass, so the amino acid concentration is calculated with molecular weight