CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



229 



(1) Add 2 liters of water to 1000.0 g. 

 of finely chopped lean meat. 



(2) Heat in the steamer for 2 hours. 



(3) Pour off the liquid. 



(4) Make (3) up to 3 liters. 



(5) Neutralize by the addition of 

 soda, indicator not specified. 



(6) Filter. 



(7) Sterilize (Method not given). 



(8) Dissolve 2.0% peptone, 10.0 g. 

 NaCl, and 10.0 cc. of a 10.0% 

 Na2C03 solution in (7). 



(e) Wurtz (1897). 



(1) Chop 500.0 g. of lean beef (or 

 other meat) into fine pieces. 



(2) Add a liter of water and place in 

 the cold for 24 hours. 



(3) Pass thru a sieve. 



(4) Filter thru a linen towel and free 

 the meat from juice. 



(5) Add sufficient water to make the 

 volume up to 1000.0 cc. 



(6) Add 10.0 g. peptone and 5.0 g. 

 NaCl. 



(7) Heat in the autoclave at 125° 

 for 15 minutes. (30 minutes for 

 2 liters.) 



(8) Filter. 



(9) Make slightly alkaline to litmus. 



(10) Heat for 10 to 15 minutes at 

 125°C. 



(11) Allow to stand for 12 hours. 



(12) Filter. 



(13) Distribute in sterile test tubes or 

 Erlenmeyer flasks. 



(14) Sterilize at 115° for 15 minutes, 

 (f) Committee A. P. H. A. (1899). 



(1) Macerate one part finely chopped 

 lean meat with 2 parts distilled 

 water in the ice box for 18 to 24 

 hours, stirring occasionally. 



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



(3) Add 1.0% peptone and 0.5% NaCl 

 to the filtrate. Heat until solu- 

 tion is complete. 



(4) Add NaOH until the reaction is 

 slightly alkaline (practically neu- 

 tral) 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 filtrate to 



obtain the desired reaction 

 (+1.5). 



(8) If the medium is clear distribute 

 in tubes or flasks. If not clear, 

 clarify by adding the white of one 

 egg to the agar cooled to 50 to 

 60 °C. and then boiled vigorously. 

 Filter. 



(9) Sterilize either by fractional or 

 continuous method. 



(g) Migula (1901). 



(1) Mix 500.0 g. of finely chopped lean 

 beef with 1 liter of water and 

 allow to stand in the ice box for 

 12 to 24 hours. 



(2) Press the liquid thru a towel and 

 make up the volume to 1 liter. 



(3) Boil in the steam cooker for 30 

 minutes. 



(4) The infusion may be boiled for an 

 hour before removing the meat 

 and then filtered thru paper. 

 If the liquid is still red, boil 

 again for 15 minutes. 



(5) Filter when cold to remove the 

 fat. 



(6) Add 10.0 g. Witte's peptone and 

 5.0 g. NaCl. 



(7) Neutralize by the addition of a 

 concentrated solution of NajCOj 

 until litmus is colored violet. 



(8) Add the desired amount of soda. 

 Generally 10.0 cc. of 15.0% soda 

 solution is added per liter. 



(9) Boil and filter. 



(10) Distribute in tubes or flasks. 



(11) Boil for one hour to sterilize, 

 (h) Thionot and Masselin (1902). 



(1) Macerate 500.0 g. of finely 

 chopped beef with a liter of water 

 for about 12 hours. 



(2) Express the juice from the meat. 



(3) Boil the juice slowly for several 

 minutes. 



(4) Filter on a wetted filter paper. 



(5) Add 10.0 g. peptone and 5.0 g. 

 NaCl to the filtrate. 



(6) Make slightly alkaline to litmus 

 by the addition of soda. 



(7) Heat in the autoclave for 15 

 minutes at 115°C. 



(8) Filter at once. 



(9) Distribute in tubes or flasks. 

 (10) Sterilize at 115°C. for 20 minutes. 



