CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



349 



(2) Dissolve 20.0 or 40.0 g. of NH4CI 

 in (1). 



Sterilization: Not specified. 



Use: To study fermentation by yeast. 

 Author reported that the addition of 

 ammonium salts seemed to hasten the 

 COj production. The higher amount of 

 salts gave a little more CO2 at first. 

 Over a long period of time there was little 

 difference in the amount of CO 2 formed. 



Variants: The author gave the following 

 variants : 



(a) Used 20.0 or 40.0 g. of ammonium 

 phosphate instead of NH4CI. 



(b) Omitted the NH4CI. 

 Reference: Bierberg (1909 p. 18). 



1199. Miiller's Currant Must Solution 



Constituents: 



1. Water 1200.0 cc. 



2. Currant juice 400.0 cc. 



3. Sucrose 200.0 g. 



Preparation : 



(1) Add 400.0 cc. of currant juice to 

 1200.0 cc. water. 



(2) Dissolve 200.0 g. sucrose in (1). 

 Sterilization: Not specified. 



Use: To study fermentation by yeast. 

 The author reported that after three and 

 a half months wine was formed. The 

 type of wine formed varied little whether 

 the juice was taken from normal or 

 diseased currants. 



Reference: Muller (1909 p. 157). 



1200. Ottolenghi's Melon Juice Solution 



Constituents: 



1. Melon juice 1000.0 cc. 



2. NaoCOa (3.0% soln.) (10.0%). 100.0 cc. 

 Preparation : 



(1) Method of obtaining melon juice not 

 specified. Maturity of melons not 

 specified. 



(2) Neutralize the juice with 3.0% 

 Na.COa and add 10.0%. 



(3) Flask. 



(4) Sterilize in the autoclave. 



(5) Filter. 



Sterilization: Sterilize in the autoclave 

 following filtration. 



Use: Enrichment media for cholera 

 vibrio. The author reported that in 

 melon juice the cholera vibrio developed 

 much like in peptone water. After a 



short time, however, the alkali was 



neutralized and development stopped. 



Melon juice was superior to cucumber 



juice. 

 Variants : The author substituted cucumber 



juice for melon. 

 Reference: Ottolenghi (1911 p. 370). 



1201. Bierberg's Cherry Must Solution 



Constituents : 



1. Water 2000.0 cc. 



2. Cherry must 1000.0 cc. 



3. Sucrose 

 Preparation : 



(1) The cherry must primarily should 

 have a must weight of 66° Oechsle 

 and 22.9 Prs. M. acid. 



(2) Dilute 1 liter of (1) with 2 liters of 

 water. 



(3) Add sucrose to (2) until the must 

 weight is 140° Oechsle. 



Sterilization: Not specified. 



Use: To study fermentation by yeast. 

 The author reported that the addition of 

 ammonium salts seemed to hasten the 

 CO2 production. The higher amount of 

 salts gave a little more CO2 at first. 

 Over a long period of time there was 

 little difference in the amount of CO2 

 formed. 



Variants: The author gave the following 

 variants: 



(a) The addition of 20.0 g. or 40.0 g. of 

 ammonium phosphate. 



(b) The addition of 20.0 or 40.0 g. of 

 NH4CI. 



Reference: Bierberg (1909 p. 18). 



1202. Mtiller-Thurgau and Osterwalder's 

 Pear Juice Solution 



Constituents : 



1. Pear juice. 

 Preparation: (1) Preparation of pear juice 



not given. 

 Sterilization: Not given. 

 Use: To study fermentation by Bacterium 



mannitopoeum, Bacterium, intermediutn, 



Bad. Gayoni, mannitol from wine. 

 Variants: The authors specified that malic 



acid or alcohol might be added to the 



pear juice. 

 Reference: MuUer-Thurgau and Oster- 



walder (1918p. 48). 



