510 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



1691. Bacto Nutrient Agar 1.5% 

 (Dehydrated) 



Constituents : 



1. Distilled water 



2. Beef extract (Bacto) 3.0 g. 



3. Peptone (Bacto) 5.0 g, 



4. Agar (Bacto) 15.0 g. 



5. NaCl 8.0 g. 



Preparation : 



(1) Dissolve 31.0 g of Bacto Nutrient 

 Agar 1.5% (Dehydrated) in 1000.0 cc. 

 distilled water by boiling or auto- 

 claving. 



(2) Distribute as desired (Blood may be 

 added in suitable proportions for 

 blood agar). 



(3) If sterilized at 15 pounds pressure for 

 20 minutes pH = 7.0 . 



Sterilization: Sterilize in the usual manner. 

 Use: General culture medium. 

 Reference: Digestive Ferments Co. (1925 



p. 11). 



1692. Bacto Nitrate Agar (Dehydrated) 

 Constituents: 



1. Distilled water 



2. Beef extract (Bacto) 3.0 g. 



3. Peptone (Bacto) 5 g. 



4. KKO3 (C. P.) 1.0 g. 



5. Agar (Bacto) 12.0 g. 



Preparation : 



(1) Dissolve 21.0 g. Bacto Nitrate Agar 

 (Dehydrated) in 1000.0 cc. of water 

 by boiling or autoclaving, preferably 

 the latter. 



(2) Tube. 



(3) If sterilized at 15 pounds for 20 min- 

 utes pH = 6.8d=. 



Sterilization: Sterilize in the usual manner. 

 Use: Study nitrate reduction. 

 Reference: Digestive Ferments Co. (1925 

 p. 13). 



1693. Banning's Basal Meat Extract Agar 

 Constituents : 



1. Water 1000.0 cc. 



2. Peptone 10.0 g. 



3. Meat extract 1.0 g. 



4. Agar 10.0 g. 



Preparation : 



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



(2) Do not adjust the reaction. 



(3) Dissolve one of the added nutrients 

 in .(2). . 



Sterilization: Do not heat over 75 °C. when 



sterilizing (method not given). 

 Use: To study oxalic acid formation by 



acetic acid bacteria. Meier used a sim- 

 ilar medium to study the bacterial count 



of milk and whey. 

 Added nutrients : The author added one of 



the following: 



Methyl alcohol 10.0 g. 



Ethyl alcohol 30.0 g. 



Propyl alcohol 20.0 g. 



Butyl alcohol 10.0 g. 



Amyl alcohol 5.0 g. 



Glycerol 10.0 g. 



Ethylene glycocol 10.0 g. 



Erythritol 10.0 g. 



Mannitol 10.0 g. 



Succinic acid 10.0 g. 



Acetic acid 10.0 g. 



Propionic acid 10.0 g. 



Butyric acid 5.0 g. 



Iso butyric acid 5.0 g. 



Valearic acid 5.0 g. 



Glyoxalic acid 2.5 g. 



Lactic acid 10.0 g. 



Malonic acid 2.5 g. 



Pyrotaric acid 2.5 g. 



Malic acid 10,0 g. 



Salicylic acid 5.0 g. 



Tartaric acid 10.0 g. 



Potassium benzoate 5.0 g. 



GlycocoU 10.0 g. 



Leucine 5.0 g. 



TjTosine 2.5 g. 



Potassium urate 5.0 g. 



Creatin 2.5 g. 



Creatinine 2.5 g. 



Urea 10.0 g. 



Hippuric acid 5.0 g. 



Sarcosine (amount not given) 



Glucose 20.0 g. 



Levulose 20.0 g. 



Galactose 20.0 g. 



Maltose 20.0 g. 



Sucrose 20.0 g. 



Lactose 20.0 g. 



Raffinose 10.0 g. 



Rhamnose 10.0 g. 



Arabinose 20.0 g. 



Starch (wheat) 10.0 g. 



Inulin 10.0 g. 



Glycogen 10.0 g. 



Dextrin 10.0 g. 



Gum arabic 10.0 g. 



