214 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



Hegner and Becker's Blood Agar 



Solution 945 



E2.* Unknown constituents of animal origin 



only. 

 Fi. Animal tissue or cells employed. 

 Gi. Blood cells added. 



Thjotta and Avery's Blood Cell 



Bouillon 946 



Gj. Heart, kidney or other tissue added. 

 Smith, Brown and Walker's Tissue 



Bouillon 947 



Orr's Glucose Heart Bouillon 948 



Park, Williams and Krumwiede's 



Meat Medium 949 



Kligler's Tissue Infusion Bouillon.. 950 

 G3. Eggs or derivatives added. 



Capaldi's Egg Yolk Bouillon 951 



Oberstadt's Egg Albumin Bouillon. . 952 

 Lipschiitz's Egg Albumin Bouillon. . 953 

 Kahn's Casein Digest Egg Albumin 



Bouillon 954 



Besredka and Jupille's Egg Bouillon 



(Besson) 955 



Robertson's Alkaline Egg Bouillon. . 956 

 Piorkowski's Alkaline Egg Albumin 



Bouillon 957 



F2.'* Animal fluids employed. 

 Gi. Blood added. 



Hibler's Blood Bouillon 958 



Dieudonne's Alkaline Blood Bouillon. 959 

 Orcutt and Howe's Fat Blood Bouil- 

 lon 960 



Fildes' Pepsinized Blood Bouillon. . . 961 

 G2. Serum added. 



Dunham's Glucose Serum Bouillon. . 962 

 Shmamine's Liver Serum Bouillon. . . 963 



Besson's Serum Bouillon 964 



G3. Ascitic fluid added. 



Veillon's Ascitic Fluid Bouillon 965 



Kahn's Casein Digest Ascitic Fluid 



Bouillon 966 



Lyall's Carbonate Ascitic Fluid 



Bouillon 967 



G4. Bile or other fluids added. 



Roddy's Bile Bouillon 968 



F3. Animal secretions or excretions em- 

 ployed. 



Mayer's Mucin Bouillon 969 



Schloffer's Urine Bouillon 970 



Kligler's Nasal Secretion Bouillon.. 971 

 E3. Containing both plant and animal con- 

 stituents of unknown chemical com- 

 position. 



* See E3 and F3. 



Thjotta and Avery's Yeast Ascitic 

 Fluid Bouillon 972 



Thjotta and Avery's Yeast Serum 

 Bouillon 973 



Thjotta and Avery's Yeast Blood 

 Bouillon 974 



Thjotta and Avery's Yeast Blood Cell 

 Bouillon 975 



Thjotta and Avery's Yeast Hemo- 

 globin Bouillon 976 



Savini and Savini-Castano's Bacteria 

 Blood Bouillon 977 



748. Committee A. P. H. A. (1899) Basal 

 Infusion Broth 



Constituents: 



1. Distilled water 1000.0 cc. 



2. Meat 500.0 g. 



3. Peptone (1.0%) 10.0 g. 



4. NaCl (0.5%) 5.0 g. 



Preparation : 



(1) Macerate one part finely chopped 

 lean meat with 2 parts distilled water 

 in the ice box for 18 hours, stirring 

 occasionally. 



(2) Strain, cold, thru a fine cloth. 



(3) Add 1.0% peptone and 0.5% NaCl to 

 the filtrate. Heat until solution is 

 complete. 



(4) Add NaOH until the reaction is 

 slightly alkaline (practically neutral) 

 to phenolphthalein. 



(5) Heat on a water bath for 30 minutes 

 and boil for 5 minutes over a free 

 flame. 



(6) Filter while hot thru paper or cotton 

 and cloth. 



(7) Add N/1 HCl to the flltrate to obtain 

 the desired reaction (+1.5). 



(8) Add 1.0% of one of the added nu- 

 trients. 



Sterilization: Sterilize on each of 3 suc- 

 cessive days at 100°C. 



Use: Used as a culture medium to deter- 

 mine the fermentation of various sugars, 

 alcohols, etc. by bacteria. 



Added nutrients and variants: 



(a) The authors added 1.0% of any de- 

 sired sugar. 



(b) Committee A. P. H. A. (1905) pre- 

 pared the medium as follows: 



(1) Infuse 500.0 g. finely chopped lean 

 meat with 1000.0 cc. water for 

 24 hours in refrigerator. 



