CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



391 



2. Meat 1000.0 g. 



3. NaN02 (2.0%) 40.0 g. 



Preparation : 



(1) Add 2 liters of water to 1000.0 g. of 

 finely chopped lean meat. 



(2) Heat in the steamer at 100°C. for 2 

 hours. 



(3) Pour off the liquid. 



(4) Make (3) up to 2 liters. 



(5) Neutralize by the addition of soda, 

 indicator not specified. 



(6) Add 2.0% NaNOj. 



(7) Filter. 



Sterilization: Method not given. 



Use: Cultivation of bacteria from case of 



foot and mouth disease. 

 Reference: Stutzer and Hartleb (1897 p. 



404). 



1332. Besson's Glucose Infusion Solution 



Constituents : 



1. Beef infusion solution 1000.0 cc. 



2. Glucose 4.0 g. 



3. Neutral red (1.0% soln.).... 3.0 cc. 

 Preparation: 



(1) Method of preparation of beef infu- 

 sion solution not given. 



(2) Dissolve 2 in (1). 



(3) Add 3.0 cc. of a 1.0% watery neutral 

 red solution. 



(4) Distribute in tubes containing fer- 

 mentation tubes. 



Sterilization: Sterilize at 110°C., time not 

 specified. 



Use: Differentiation of colon typhoid 

 group. Author reported that Bad. ty- 

 •phosum and dysentery gave amaranth 

 tint, but no gas. Paratyphoid A, ama- 

 ranth tint with a gas bubble. Para- 

 typhoid B gave orange color in the tube 

 with yellow in the fermentation tube, 

 gas was produced. B. proteus same as 

 paratyphoid B but much less gas was 

 produced. Colon bacilli, fluorescence 

 with a yellow tint, gas was produced. 

 B. fecal alcaligenes, no fluorescence. 

 Culture salmon colored in the tube, gas 

 was not produced. 



Reference: Besson (1918 p. 929). 



1333. Harvey's Starch Beef Infusion 



Constituents : 



1. Water 1000.0 cc. 



2. Beef 500.0 g. 



3. NaCl 5.0 g. 



4. Starch 10.0 g. 



Preparation : 



(1) Prepare meat infusion solution from 

 1, 2 and 3 as indicated in medium 850. 



(2) Add 10.0 g. starch to 1000.0 cc. of (1). 



(3) Adjust to 0.4% to phenolphthalein. 

 Sterilization: Not specified. 



Use: Cultivation of gonococci. 

 Reference: Harvey (1921-22 p. 112). 



1334. Beijerinck's Urea Meat Infusion 



Constituents : 



1. Meat infu.sion 1000.0 cc. 



2. Urea (4.0%) 40.0 g. 



Preparation : 



(1) Add 4.0% urea to meat infusion. 



Sterilization : Not specified. 



Use: Cultivation of Urococcus ureae, Uro- 

 bacillus pasteurii, Urobacillus leubei, 

 Planosarcina ureae and other bacteria. 



Variants : 



(a) The author used 5.0, 6.0, or 10.0% 

 urea instead of 4.0%. 



(b) Sohngen added 0.5 to 6.0% urea to 

 meat infusion or bouillon to cultivate 

 Bacillus erythrogenes. 



(c) Groenewege cultivated Phytobacter 

 lycopersicum, (causing tomato rot) 

 in meat infusion solution containing 

 0.5% urea. 



(d) Wojtkiewicz studied urea decompo- 

 sition by soil forms in a meat infusion 

 solution containing 0.5% NaCl and 

 10.0% urea. 



References: Beijerinck (1901 p. 52), Sohn- 

 gen (1909 p. 95), Groenewege (1913 p. 24), 

 Wojtkiewicz (1914 p. 259). 



1335. Klimmer's Blood Infusion 



Constituents: 



1. Water 1000.0 cc. 



2. Blood 500.0 cc. 



Preparation : 



(1) Mix blood with a double amount of 

 water. The clot of the blood is 

 previously run thru a meat chopping 

 machine. 



(2) Boil for 10 minutes, stirring con- 

 tinuously to prevent burning. 



(3) Acidify slightly by the addition of 

 acetic acid. 



(4) Boil for 5 more minutes. 



(5) Allow to settle and cool. 



