354 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



3. K2HPO4 8.0 g. 



4. K0CO3 6.0 g. 



Preparation : 



(1) Mix 550.0 cc. of wort beer unhopped 

 and 450.0 cc. of distilled water. 



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

 Sterilization: Not specified. 



Use: Cultivation of plant actinomyces. 

 Variants: The author used the following 

 solutions: 



(a) 1. Distilled water. . 200.0 cc. 



2. Beer wort 800.0 cc. 



3. K2HPO4 15.0 g. 



4. K2CO3 2.0 g. 



5. MgCOs 0.0 or 1.8 g. 



or 

 MgS04 0.0 or 1.8 g. 



(b) 1. Distilled water. . 350.0 cc. 



2. K2HPO4 6.0 g. 



3. K2CO3 4.5 g. 



4. Beer wort 450.0 cc. 



(c) 1. Distilled water. . 200.0 cc. 



2. Beer wort 800.0 cc. 



3. NaaCOs 10.0 g. 



(d) 1. Distilled water . . 200.0 cc. 



2. Beer wort 800.0 cc. 



3. NaaCOs 8.0 g. 



4. K2HPO4 0.0 or 15.0 g. 



K2CO3 0.0 or 4.0 g. 



(e) 1. Beer wort 1000.0 cc. 



2. NasCOs 20.0 g. 



(i) 1. Distilled water. . 200.0 cc. 



2. Beer wort 800.0 cc. 



3. Na.COs 2.0 g. 



4. K0HPO4 16.0 g. 



5. K2CO3 4.0 g. 



References: Peklo (1910 pp. 472, 482, 507, 



509, 514, 551). 



1220. Nakazawa's Beer Wort 



Constituents : 



1. Beer wort, unhopped. 

 Preparation: (1) Prepare a 12.0%, unhopped 



beer wort. 

 Sterilization: Not specified. 

 Use: Cultivation of yeast, molds, acetic 



acid bacteria, etc. 

 Variants : 



(a) Heinze used undiluted beer wort to 

 study nitrogen assimilation of green 

 algae, chlorella, chlorothecium and 

 stichococcus. He reported that ni- 

 trogen was not assimilated. 



(b) Janke cultivated acetic acid bac- 



teria in hopped lager beer wort of 

 12.75° Balling. The medium was 

 sterilized in the steamer. 



(c) Klimmer, and Park, Williams and 

 Krumwiede boiled and filtered beer 

 wort before sterilization. They cul- 

 tivated yeast and molds in the 

 medium. 

 References: Nakazawa (1909 p. 530), 



Heinze (1906 p. 647), Janke (1916 p. 6), 



Klimmer (1923 p. 207), Park, Williams 



and Krumwiede (1924 p. 134). 



1221. Peklo's Tartrate Beer Wort Solution 



Constituents: 



1. Distilled water 350.0 cc. 



2. Beer wort 450.0 cc. 



3. K2HPO4 6.0 g. 



4. K2CO3 4.5 g. 



5. Calcium tartrate 24.0 g. 



Preparation : 



(1) Mix 350.0 cc. distilled water and 

 450.0 cc. beer wort. 



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



(3) Distribute in 50.0 cc. lots. 



(4) To each lot add 1.5 g. of calcium 

 tartrate. 



Sterilization: Not specified. 



Use: Cultivation of plant actinomyces. 

 Will used a similar medium to cultivate 

 mycoderma. 



Variants: Will added 1.0% ammonium tar- 

 trate to hopped beer wort of 10.0% B. to 

 cultivate mycoderma. 



Reference: Peklo (1910 p. 492), Will (1910 

 p. 3). 



1222. Will's Asparagin Beer Wort Solution 



Constituents: 



1. Beer wort, hopped 1000.0 cc. 



2. Asparagin (0.7%) 7.0 g. 



Preparation: (1) Add 0.7% asparagin to 



hopped beer wort of 10.0% B. 

 Sterilization: Method not given. 

 Use: Cultivation of Mycoderma. 

 Reference: Will (1910 p. 3). 



1223. Owen's Cane Juice 



Constituents: 



1. Cane Juice 1000.0 cc. 



Preparation: (1) Distribute cane juice in 



flasks. 

 Sterilization: Not specified. 



