122 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



creasing the K2HPO4 content de- 

 creased volutin production. 

 References: Stutzer (1900 p. 901), Hefferan 

 (1902 p. 694), Kuntze (1907 pp. 301, 304, 

 307), Zikes (1922 p. 33). 



428. Saltet's Magnesium Sulphate 

 Asparagin Solution 



Constituents : 



1. Distilled water. 



2. NaCl 



3. KCl 



4. NasHPO^ 



1000.0 cc 



12.0 g, 



1.0 g, 



0.03 g 



5. MgS04 10 g- 



6. NaoSOs 1-5 g- 



7. Glucose 0-5 g. 



8. Asparagin 1-0 g. 



Preparation: (1) Dissolve 2, 3, 4, 5, 6, 



7 and 8 in 1. 

 Sterilization: Not specified. 

 Use: To study sulphite reduction by B. 



desulfuricans. No H2S reaction when 



using sodium nitroprusside to detect 



H2S. 

 Reference: Saltet (1900 p. 697). 



429. Samkow's Glucose Asparagin Solution 



Constituents : 



1. Distilled water. 



2. Asparagin 



3. Glucose 



4. KH2PO4 



5. NasCOs 



MgS04 



1000.0 cc. 



10.0 g. 



5.0 g. 



2.0 g. 



2.5 g. 



0.4 g. 



Preparation: (1) Dissolve 2, 3, 4, 5 and 6 



inl. 

 Sterilization: Not specified. 

 Use: To study pigment production by 

 Bacillus prodigiosus. A red pigment was 

 produced. 

 Reference: Samkow (1903 p. 306). 



430. Sullivan's Glucose Asparagin Solution 



Constituents : 



1. Water 1000.0 g. 



2. Asparagin 10.0 g. 



3. Dextrose 5.0 g. 



4. MgS04 0-3 g. 



5. K2HPO4 10 g 



6. KNO3 10 g- 



7. NaCl 10 g. 



Preparation: (1) Dissolve 2, 3, 4, 5, 6 and 7 



in 1. 

 Sterilization: Not specified. 



Use: As a general culture medium, and 



also used to study pigment production. 

 Reference: Sullivan (1905-06 p. 115). 



431. Boehncke's Glucose Asparagin 

 Solution 



Constituents: 



1. Water 1000.0 cc. 



2. Asparagin (5.0%).. . . 50.0 g. 



3. NaCl (0.5%) 5.0 g. 



4. Potassium biphos- 



phate (0.2%) 2.0 g. 



5. MgS04 (0.05%) 0.5 g. 



6. Dextrose (1.0 or 



2.0%) 10.0 or 20.0 g. 



Preparation: (1) Dissolve 2, 3, 4, 5 and 6 

 in 1. 



Sterilization: Not specified. 



Use: To determine the formation of am- 

 monia by Proteus types. 



Reference: Boehncke (1911 p. 103). 



432. Zikes' Sucrose Asparagin Solution 



Constituents : 



1. Water 1000.0 cc. 



2. K2HPO4 5.0 g. 



3. K2SO4 2.5 g. 



4. Asparagin 10.0 g. 



5. Sucrose 75.0 g. 



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

 Sterilization: Not specified. 



Use: To study perithecium formation by 



Aspergillus oryzae. 

 Reference: Zikes (1922 p. 340). 



433. Korffs' Sucrose Asparagin Solution 



Constituents: 



1. Water 



2. KH2PO4 25.0 g. 



3. MgS04 (crystalline) 8.5 g. 



4. Asparagin 20.0 g. 



5. Sugar candy 

 Preparation : 



(1) Dissolve 2, 3 and 4 in 1 liter of water. 



(2) Dissolve 1000.0 g. of white sugar 

 candy in 500.0 cc. distilled water by 

 heating on the water bath. 



(3) Filter while hot in a hot water funnel 

 into a large porcelain dish. 



(4) Add 2 liters of warm absolute alcohol, 

 stirring constantly. 



(5) Pour the cool alcohol from the sugar 

 and wash the sugar with absolute 

 alcohol and then with ether. 



