348 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



(7) Adjust the reaction. 



(8) Filter thru well-wetted, thick filter 

 paper. 



(9) Distribute into flasks or test tubes. 

 References: Tanner (1919 p. 59), Besson 



(1920 p. 36), Harvey (1921-22 p. 119). 



1194. Turner's Quince Seed Infusion 

 Solution 



Constituents: 



1. Distilled water. 



2. Quince seed. 

 Preparation : 



(1) Boil quince seeds in distilled water. 



(2) Pass the thick glutinous mass thru a 

 sieve. 



(3) Dilute with distilled water to obtain 

 the desired consistency. 



Sterilization: Not specified. 

 Use: Cultivation of Euglena. 

 Reference: Turner (1917 p. 239). 



1195. Miiller-Thurgau and Osterwalder's 

 Grape Juice 



Constituents : 

 1. Grape juice. 



Preparation: (1) Preparation of grape juice 

 not given. 



Sterilization: Not specified. 



Use: To study fermentation by Bacterium 

 mannitopeum, Bacterium intermedium, 

 Bad. Gayoni, Mannite bacteria from 

 winft. Bacterium gracile, Micrococcus 

 acidovorax, Micrococcus variococcus . 



Reference: Miiller-Thurgau and Oster- 

 walder (1918 p. 17). 



1196. Schukow's Grape Must Solution 



Constituents: 



1. Water 300.0 cc. 



2. Grape must 100.0 cc. 



3. Malic acid (9.0 to 



10.0%) 36.0 to 40.0 g. 



Preparation : 



(1) Dilute one part grape juice with 3 

 parts water. 



(2) Add 9.0 to 10.0% of malic acid to (1). 



(3) Distribute into fermentation flasks 



(sealed with H2SO 4). 

 Sterilization: Sterilize in a steamer. 

 Use: To study the utilization of acid by 



yeast. 

 Variants: The author gave the following 



variants : 



(a) Used tartaric acid instead of malic. 



(b) Used 0.3% tartaric acid and 0.3% 

 malic acid instead of malic acid 

 alone. 



(c) Heinemann prepared a similar me- 

 dium as follows: 



(1) Dilute wine must with 4 times its 

 weight of water. 



(2) Dissolve 0.5% ammonium tartrate 

 in (1). 



(3) Macerate in the water bath for 

 1 hour. 



(4) Filter. 



(5) Sterilize in the Arnold for 3 con- 

 secutive days. 



References: Schukow (1896 pp. 608, 610), 

 Heinemann (1905 p. 129). 



1197. Perold's Wine Medium 



Constituents : 

 1. Spatburger wine. 



Preparation: (1) Neutralize completely fer- 

 mented Spatburger wine of an acidity of 

 9.15 g. wine acid per liter, to 5.0% acetic 

 acid by the addition of 21.28% KOH. 



Sterilization: Method not given. After 

 sterilization the medium had the follow- 

 ing composition: 

 Total acid 5.0% acetic acid. 

 Alcohol content 8.5% by volume. 

 Volatile acid 0.39% acetic acid. 



Use: Cultivation of bacteria found in wine. 



Variants : 



(a) Miiller-Thurgau and Osterwalder 

 used red or white wine. Wine may 

 or may not be sterilized. Used to 

 study fermentation of Bacterium 

 mannitopoeum Bacterium interme- 

 dium, Bact. Gayoni mannitol bac- 

 teria from wine. 



(b) Tanner and Besson neutralized the 

 wine before sterilization. 



References: Perold (1909 p. 18), Muller- 

 Thurgau and Osterwalder (1918 p. 19), 

 Tanner (1919 p. 57), Besson (1920 p. 36). 



1198. Bierberg's Currant Must Solution 



Constituents: 



1. Water 4000.0 cc. 



2. Currant must 1000.0 cc, 



3. NH4CI 20.0 or 40.0 g. 



Preparation : 



(1) Add 1 liter of currant must (800 

 Oechsle) to 4 liters of water. 



