CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



351 



4. MgS04 0.5 g. 



5. NaCl trace 



6. Flax stems 



7. Chalk 

 Preparation : 



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



(2) Cut the flax stems in pieces about 

 7.0 cm. long and tie in little bunches. 



(3) Place these bunches in a long necked 

 flask holding about 300.0 cc. 



(4) Shake a little chalk in the bottom of 

 the flask. 



(5) Fill the flask with (1). 

 Sterilization: Not specified. 



Use: To study changes produced in flax 

 stems by pectin and cellulose fermenters. 

 Reference: Omeliansky (1904 p. 35). 



1209. Speakman and Phillips' Maize Mash 

 Solution 



Constituents: 



1. Water 3000.0 cc. 



2. Maize 10.0 g. 



Preparation: (1) Prepare a 3.0% maize 



mash (method not given). 

 Sterilization: Sterilize in the usual manner 



(details not specified). 

 Use: Cultivation of B. granulobacter- 



'pectinovorwn, B. volutans, B. mesen- 



tericus. 

 Reference: Speakman and Phillips (1924 



p. 186). 



1210. Lafar's Beer Solution 



Constituents: 



1. Water. 



2. Lager beer. 



3. Alcohol. 

 Preparation : 



(1) Boil lager beer to remove the alco- 

 hol and make up the loss by the addi- 

 tion of water. 



(2) Distribute in 125.0 cc. lots in Erlen- 

 meyer flasks, plug the flasks with cot- 

 ton, and place a paper cap on each 

 flask. 



(3) Before use, add 6.0 cc. alcohol to each 

 flask of sterile (2). 



Sterilization : Sterilize on 3 successive days 

 in streaming steam for 25 minutes. 



Use: To study lactic acid production by 

 Bacterium Pasteurianum and B. aceti H. 



Variants: Lafar prepared the medium as 

 follows: 



(a) Heat 50.0 cc. of Lager beer in Erlen- 

 meyer flasks on 3 successive days for 

 20 minutes. Add 2.0 cc. alcohol 

 before inoculation. 



(b) Heat 100.0 cc. of light Lager beer in 

 Erlenmeyer flasks on 3 successive 

 days for 30 minutes. Add 5.0 cc. of 

 alcohol before inoculation. 



(c) Dilute 50.0 cc. light Lager beer that 

 has been boiled to remove the alco- 

 hol with 75.0 cc. water. Heat 3 

 times for 25 minutes each and add 

 5.0 cc. alcohol to each flask. 



(d) Heat dark beer in a steamer 3 times 

 for 25 minutes each. 



(e) Heat dark beer in 125.0 cc. lots in 

 Erlenmeyer flasks 3 times for 25 min- 

 utes each. Add 5.0 cc. alcohol. 



(f) Dilute 50.0 cc. of dark beer with 

 25.0 cc. water and heat 3 times for 

 20 minutes each. Add 2.0 cc. of 

 alcohol to each flask. 



(g) Janke prepared a similar medium as 

 follows: 



(1) Distribute Austrian double malt 

 beer in 10.0 cc. lots in Freuden- 

 reich flasks. 



(2) Sterilize on each of 3 successive 

 days for 20 minutes in the steamer. 



(3) The alcohol content remains over 

 2.2% by volume. 



(h) Janke prepared a Lager beer medium 

 as follows: 



(1) Evaporate Lager beer to ^ its 

 original volume by steaming. 



(2) Add water to its original volume. 



(3) Distribute in 10.0 cc. lots in Freu- 

 denreich flasks. 



(4) Sterilize on 3 successive days in the 

 steamer. 



(5) Add 3.0% by volume of absolute 

 alcohol. 



References: Lafar (1895 pp. 132, 140), 

 Janke (1916 p. 5). 



1211. Waterman's Sucrose Beer Solution 



Constituents : 



1. Beer 1000.0 cc. 



2. Sucrose 40.0 g. 



Preparation: (1) Dissolve 40.0 g. of sucrose 



in beer. 

 Sterilization: Method not specified. 

 Use : Cultivation of vinegar bacteria, myco- 



derma, B. Pasteurianum, B. rancens, 



