174 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



Use: Detection of the cholera vibrio. The 

 cholera vibrio decolorized the medium. 



References: Bendick (1911 p. 907), (1912 

 p. 536), Park, Williams and Krumwiede 

 (1924 p. 130), Abbott (1921 p. 570). 



613. Smith's Sucrose Peptone Solution 

 (Owen) 



Constituents : 



1. Water 1000.0 cc. 



2. Sucrose 100.0 or 200.0 g. 



3. KCl 5.0 g. 



4. Na2HP04 2.0 g. 



5. Peptone 1-0 g. 



Preparation : 



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



(2) Distribute in 200.0 cc. quantities in 

 300.0 cc. Erlenmeyer flasks. 



(3) After final sterilization adjust to pH 

 values varying from pH = 6.7 to 8.5 

 by the addition of normal NaOH 

 and H2SO4. The medium should still 

 be warm. 



Sterilization: Sterilize on each of 3 suc- 

 cessive days for 30 minutes. 



Use: To study gum formation. Author 

 reported the optimum pH between 6.7 

 and 7.0. 



Variants: Invertase may be added to invert 

 the sugar. Levan formation was not 

 aided. 



Reference: Owen (1923 pp. 423, 431). 



614. Breaudat's Sucrose Peptone Solution 



Constituents: 



1. Water 1000.0 cc. 



2. Peptone (Chapoteaut) 10.0 g. 



3. Sucrose 30.0 g. 



4. K2CO3 4.0 g. 



Preparation : 



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



(2) Distribute in two liter flasks. 

 Sterilization: Method not given. 



Use: Acetone production by J5aci7rMs viola- 



cius acetonicus. 

 Reference: Breaudat (1906 p. 877). 



615. Bokomy's Sucrose Peptone Solution 



Constituents : 



1. Distilled water 1000.0 cc. 



2. Sucrose 200.0 g. 



3. Peptone (meat) 5.0 g. 



4. KH2PO4 2.0 g. 



5. MgS04 1.0 g. 



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



Sterilization: Not specified. 



Use: To study the effect of constituents of 



the medium on the growth of yeast. 

 Variants: Bokorny gives the following 



variants: 



(a) 50.0 g. of sucrose instead of 200.0 g. 



(b) 2.0 g. of MgS04 instead of 1.0 g. and 

 added 0.1 g.H2S04. 



(c) Added 0.1 g. (or more) of H3PO4 or 

 lactic acid. 



(d) Added 0.1 g. of HF or formaldehyde 



(e) Added 1.0 g. of formaldehyde, NaCl 

 CaCl2 or caffeine. 



(f) Used 1.0 g. peptone, 1.0 or 10.0 g 

 sucrose, 1.0 g. KH.2PO4 and 0.5 g 

 MgS04 instead of amounts indicated 

 in original medium and added 0.5 g 

 CaCl2 and a trace of FeCU. 



(g) Used 1.0 g. peptone, 1.0 or 10.0 g 

 sucrose 1.0 g. KH2PO4 instead of 

 amounts indicated, omitted the 

 MgS04 and added 0.5 g. K2SO4, a 

 trace of FeCl2 and 0.5 g. of KCl or 

 CaCl2. 



(h) Used 50.0 g. sucrose, 10.0 g. peptone, 

 5.0g. KH2PO4 or NaH2P04 and 5.0 g. 

 of MgS04 instead of the amounts 

 given in the original medium and 

 added 0.0 or 5.0 g. Rb2S04. 

 (i) Used 100.0 g. sucrose, 25.0 g. peptone, 

 4.0 g. KH2PO4 instead of given 

 amounts, 

 (j) Used 1.0 g. peptone, 10.0 g. sucrose, 

 1.0 g. KH2PO4, and 0.5 g. MgS04 

 instead of the given amounts, and 

 added a trace of iron chloride with 

 0.5 g. of CaCl2, 0.5 g. KCl or 0.5 g. 

 CaCl2 + 0.5g. K2SO4. 



(k) Used 50.0 g. sucrose, 1.0 g. peptone, 

 0.5 g. MgS04, omitted the KH2PO4 

 from the original medium and added 

 a trace of iron chloride, a trace of 

 CaCla with 1.0 g. KH2PO4, 0.1 g. 

 Rb2S04 + 1.0 g. NaH2P04 or 1.0 g. 

 NaH2P04. 

 References: Bokorny (1902 p. 58), (July 



1903), (1903-04 p. 16), (1903-04 p. 20), 



(1911 p. 182), (1912 p. 128), (1912 p. 12S). 



616. Mutchler's Sucrose Peptone Solution 



Constituents: 



1. Water 1000.0 cc. 



2. Peptone 20.0 g 



