350 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



1203. Giltner's Fermented Cider 



Constituents: 



1. Cider. 

 Preparation : 



(1) Inoculate unfermented cider with 

 Sacch. ellipsoideus, and allow to 

 proceed until the evolution of gas 

 ceases. 



(2) Filter. 



(3) Tube or flask as desired. 

 Sterilization: Pasteurize. Time and tem- 

 perature not specified. 



Use: Cultivation of acetic acid bacteria. 

 Reference: Giltner (1921 p. 370). 



1204, Zikes' Nitrate Fruit Must Solution 



Constituents : 



1. Prune must 



2. NaNOa 1.0, 5.0 or 10.0% 



Preparation : 



(1) Preparation of prune must not given. 



(2) Add 0.0, 1.0, 5.0 or 10.0% of NaNOs 

 to (1). 



Sterilization: Not specified. 



Use : Volutin production by yeast. Oidium 

 lactis. Author reported that the pres- 

 ence of nitrate tended to decrease the 

 number of yeast. 



Variants: The author used raisin must 

 instead of prune must. 



Reference : Zikes (1922 p. 33). 



1205. Schukow's Fruit Must Solution 



Constituents: 



1. Grape must. 

 Preparation : 



(1) Prepare grape must of 16.8° Balling. 



(2) Distribute into fermentation flasks 

 (sealed with H2SO4). 



Sterilization: Sterilize in a steamer. 



Use: To study utilization of acid by yeast. 

 Author reported that after 85 days 0.112 g. 

 of acid were utilized from grape must, 

 0.25 g. acid from currant must, and 0.05 g. 

 acid from apple must. Acid determined 

 by titration using litmus as an indicator. 

 Used by Chrzaszcz for the cultivation 

 of amoba. 



Variants: Author used the following in- 

 stead of grape must: 



(a) Currant must of 14.4° Balling. 



(b) Currant must of 14.4° Balling diluted 

 with an equal volume of water. 



(c) Apple must of 20.0° Balling. 



(d) Chrzaszcz cultivated Physarum 

 leucophaeum (amoba) on grape must 

 or pear must {Monilia fructigenes) . 



References: Schukow (1896 p. 609), 

 Chrzaszcz (1902 p. 433). 



1206. Bachmann's Mince Meat Medium 



Constituents: 



1. Water 900.0 cc. 



2. Chopped apple 1 



3. Raisins 1 cup 



4. Butter. \ lb. 



5. Vinegar 1 tbsp. 



6. Sugar 1 cup 



7. Steak, hamburger ^ lb. 



8. Cinnamon 1 tsp. 



9. Cloves 1 tsp. 



10. Nutmeg 1 tsp. 



11. Mace 1 tsp. 



12. NaCl 1 tsp. 



Preparation : 



(1) Mix 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 and 12 in 

 enough water to make 900.0 cc. 



(2) Cook in the steamer for 30 minutes. 



(3) Distribute in 6 inch test tubes and 

 fill them half full. 



Sterilization: Sterilize in the autoclave. 



Use: To study effect of spices on growth 

 of Clostridium botulinum. Author re- 

 ported that Clostridium botulinum grew 

 readily in the medium. 



Variants: The author used beef suet in- 

 stead of butter. 



Reference: Bachmann (1923 p. 237). 



1207. Harvey's Wheat Flour Solution 



Constituents: 



1. Water 1000.0 cc. 



2. Glucose 15.0 g. 



3. KNO3 1.0 g. 



4. MgS04.. 0.5 g. 



5. Wheat flour 150.0 g. 



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



(Further preparation not given.) 

 Sterilization: Not specified. 

 Use: General culture medium. 

 Reference: Harvey (1921-22 p. 119). 



1208. Omeliansky's Flax Stem Solution 



Constituents: 



1. Distilled water 1000.0 cc. 



2. Ammonium phosphate 1-0 g. 



3. Potassium phosphate 1-0 g. 



