8 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



(f) Specified the use of tap water, added 

 1.0 g. asparagin and used 1.2 g. gyp- 

 sum. 

 Reference: van Delden (1903-04, p. 83). 



18. Czapek's Basal Solution (Waksman) 

 Constituents : 



1. Distilled water 1000.0 ce. 



2. K2HPO4 1.0 g. 



3. KCl 0.5 g. 



4. MgS04 0.5 g. 



5. FeS04 0.01 g. 



Preparation : 



(1) Dissolve 2, 3, 4 and 5 in 1. 



Sterilization: As desired. 



Uses: Used by many investigators as a 

 basic mineral or salt solution for com- 

 parison of availability of various nitrogen 

 and carbon nutrients. 



Reference: Waksman (1918, p. 479). 



19. Buchanan's Basal Solution 

 Constituents: 



1. Water 1000.0 cc. 



2. KH.PO4 2.0 g. 



3. MgS04 (0.01%) 0.1 g. 



Preparation : 



(1) Dissolve 2, 3 and one of the added 

 nutrients in 1. 



(2) Cool on ice. 



(3) Filter to remove insoluble precipi- 

 tates. 



(4) Tube. 



Sterilization: Intermittently in flowing 

 steam on each of 3 successive days. 



Use : To study growth of Bacillus radicicola 

 bacteroids, and to study gum production 

 by Bacillus radicicola. Author reported 

 that generally carbohydrates and gluco- 

 sides favored, while peptones inhibited 

 the growth of B. radicicola; mannitol 

 especially favored growth. 



Added nutrients: One of the following 

 materials or combinations was added: 

 Arabinose 2.0% 

 Rhamnose (Isodulcitol) 2.0% 

 Glucose 2.0% 



2.0% + peptone 1.0% 

 Mannose 2.0% 

 Galactose 2.0% 

 Levulose 2.0% 



Sucrose 0.1, 10.0, 20.0, 30.0, or 50.0% 

 Sucrose 2.0% + peptone 1.0% 

 Sucrose 2.0% + KNO3 0.05 to 0.5% 

 Sucrose 2.0% + nutrose 1.0% 



Maltose 2.0% + sodium succinate 1.0% 



Maltose 2.0% + sodium asparaginate 

 1.0% 



Maltose 2.0% + ammonium citrate 1.0% 



Maltose 2.0% + peptone 1.0% 



Maltose 2.0% + asparagin 1.0% 



Raffinose 2.0% 



Melitose 2.0% 



Inulin 2.0% 



Glycerol 1.0, 3.0 or 5.0% 



Glycerol 1.0, 3.0 or 5.0% + ammonium 

 phosphate 0.5% 



Inositol 2.0% 



Mannitol 2.0% 



Ammonium formate 1.0%, 2.0% or 5.0% 



Ammonium Tartrate 1.0% 



Ammonium citrate 1.0% 



Sodium, potassium or calcium butyrate 

 0.5%, 1.0% or 2.0% 



Sodium butyrate (0.5%) 5.0 g. + ammo- 

 nium phosphate 0.5% 



Calcium butyrate (1.0%) 1.0 g. + am- 

 monium phosphate 0.5% 



Potassium valerianate 0.5%, 1.0% or 

 2.0% 



Sodium succinate 0.5%, 1.0% or 2.0% 



Sodium succinate 1.0% + ammonium 

 phosphate 0.5% 



Calcium lactate 0.5%, 1.0% or 2.0% 



Calcium lactate 1.0% + ammonium phos- 

 phate 0.5% 



Sodium citrate 1.0% 



Sodium citrate 1.0% + ammonium phos- 

 phate 0.5% 



Asparagin 1.0% 



Asparagin 1.0, 2.0, 3.0 or 5.0% + am- 

 monium phosphate 0.5% 



Asparagin 1.0% + sodium asparaginate 

 1.0% 



Sodium asparaginate 1.0, 3.0 or 5.0% + 

 ammonium phosphate 0.5% 



Sodium asparaginate 0.5, 1.0,3.0 or 5.0% 



Nutrose 0.1, 0.5, 1.0, 2.0 or 5.0% 



Nutrose 1.0% + ammonium tartrate 

 0.5% 



Nutrose 1.0% + ammonium phosphate 

 0.5% 



Nutrose 1.0% + asparagin 1.0% 



Peptone (Witte) 1.0% 



Peptone (Witte) 1.0% + Ammonium 

 phosphate 0.5% 



Peptone (Witte) 1.0% + sodium aspar- 

 aginate 1.0% 



Peptone (Witte) 1.0% + asparagin 1.0% 



