168 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



Bokorny's Sucrose Somatose Solution. 620 

 E3. Containing salts of mono, di and tri- 

 . valent cations. 



Trommsdorff's Sucrose Peptone Solu- 

 tion 621 



Vierling's Sucrose Peptone Solution. 622 

 C3. Polysaccharides added. 



Baginsky's Starch Peptone Solution. 623 



Dumas' Glycogen Peptone Solution. 624 



Kodama and Takeda's Starch Pep- 

 tone Solution 625 



Khouvine's Cellulose Peptone Solu- 

 tion 626 



Vierling's Cellulose Peptone Solution. 627 

 B2. Carbohydrates added together with 



other organic carbon compounds. 

 Ci. Alcohols employed. 



Matzuschita's Pyrogallic Acid Bouil- 

 lon 628 



Bezangon's Glycerol Peptone Solu- 

 tion 629 



C2. Organic acids employed. 



Behrens' Tartrate Peptone Solution. 630 



Dombrowski's Glucose Peptone Solu- 

 tion 631 



Zumstein's Citric Acid Peptone Solu- 

 tion (Killer) 632 



Seitz's Double Sugar Peptone Solu- 

 tion (Harvey) 633 



Miiller, Thurgau and Osterwalder's 

 Malic Acid Peptone Solution 634 



Ayers, Rupp and Johnson's Glucose 



Peptone Solution 635 



Ao. Carbohydrates not present. 



Bi. Additional organic carbon supplied as 



alcohols. 



Marmier's Glycerol Protease Solu- 

 tion 636 



Frankland and Fox's Glycerol Pep- 

 tone Solution (Owen) 637 



Harvey's Glycerol Peptone Solu- 

 tion 638 



Waksman's Basal Glycerol Peptone 

 Solution 639 



Capaldi and Proskauer's Mannitol 



Peptone Solution 640 



B2. Additional organic carbon supplied as 



acids or their salts. 



Omeliansky's Formate Peptone Solu- 

 tion 641 



Voges and Proskauer's Basal Citrate 

 Peptone Solution 642 



Behrens' Basal Citrate Acid Peptone 

 Solution 643 



Freudenreich and Jensen's Lactate 

 Peptone Solution 644 



Baginsky's Lactate Peptone Solu- 

 tion 645 



Harvey's Tartrate Peptone Solution. 646 



Harrison and Vanderleck's Aesculin 

 Peptone Solution 647 



589. Miiller, Thurgau and Osterwalder's 

 Levulose Peptone Solution 



Constituents: 



1. Water 1000.0 cc. 



2. Levulose 10.0 g. 



3. Peptone 10.0 g. 



4. K2HPO4 0.5 g. 



5. MgS04 0.1 g. 



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

 Sterilization: Not specified. 



Use: Cultivation of bacteria from wine and 

 fruit wine, Micrococcus malolacticus . 



Reference: Miiller, Thurgau and Oster- 

 walder (1912-13 p. 155). 



590. Kligler's Glucose Peptone Solution 



Constituents: 



1. Water 1000.0 cc. 



2. Peptone (0.5%) 5.0 g. 



3. Glucose (0.5%) 5.0 g. 



Preparation: (1) Dissolve 2 and 3 in 1. 

 Sterilization: Not specified. 



Use : To study metabolism of colon-typhoid 

 group. 



Variants: Kligler gives the following solu- 

 tions: 



(a) Glucose 0.5% + 1.0% peptone. 



(b) Glucose 0.5% + 1.5% peptone. 



(c) Glucose 0.5% + 0.5% peptone + 

 0.5% NaoHPOi. 



(d) Glucose 0.5% + 1.0% peptone + 

 0.5% NaoHPOi. 



(e) Glucose 0.5% + 1.5% peptone + 

 0.5% Na2HP04. 



(f) Glucose 0.3% + 1.0% peptone -t- 

 0.2% NaoHP04. 



(g) Glucose 0.3% + 1-0% peptone + 

 0.3% Na2HP04. 



(h) Glucose 0.3% + 1.0% peptone + 



0.4% Na2HP04. 

 (i) Glucose 0.4% + 1.0% peptone + 



0.2% Na2HP04. 

 (j) Glucose 0.4% + 1.0% peptone + 



0.3% Na2HP04. 

 (k) Glucose 0.4% + 1.0% peptone + 

 0.4% Na2HP04. 

 Reference: Kligler (1916 pp. 668-669). 



