CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



653 



2034. Deycke and Voigtlander's Albuminate 

 Agar 



Constituents: 



1. Water 3000.0 cc. 



2. Meat, horse 200.0 g. 



3. NaOH (3.0%) 250.0 cc. 



4. NaCl 7.5 g. 



5. Glycerol 150.0 g. 



6. Agar 

 Preparation : 



(1) Place 200.0 g. of finely chopped fat 

 free horse meat in 3.0% NaOH solu- 

 tion (made by adding 30.0 g. of 

 fused, pure caustic soda to 1 liter of 

 water) and grind fine. 



(2) Place in an Erlenmeyer flask and incu- 

 bate at 37°C. for 24 to 30 hours until 

 solution is complete. 



(3) Add HCl to the filtrate until neutral 

 to litmus. 



(4) Dilute to 3 liters with water. 



(5) Add 7.5 g. NaCl, 150.0 g. glycerol 

 and make alkaline wth soda solution. 



(6) Dissolve agar in (5) to solidify. 

 Sterilization: Not specified. 



Use: Cultivation of parasitic and sapro- 

 phytic forms. Add glucose for the culti- 

 vation of streptococci. Reitz used this 

 medium in the bacteriological examina- 

 tion of butter for diphtheria bacilli. 



Variants: The authors added 1.5 to 2.0% 

 glucose. 



References: Deycke and Voigtlander (1901 

 p. 624), Reitz (1906 p. 723). 



2035. Martin and Loiseau's Peptic Digest 



Agar 

 Constituents : 



1. Water 500.0 cc. 



2. Beef 250.0 g. 



3. Martin's Stomach Digest 

 Solution 



4. Agar 8.0 g. 



5. Glucose 15.0 g. 



6. KNO3 2.0 g. 



Preparation : 



(1) Prepare an extract of 250.0 g. of beef 

 in 500.0 cc. water. Method not 

 given. 



(2) Mix 500.0 cc. of (1) with 500.0 cc. of 

 Martin's bouillon (see medium 998). 



(3) To a liter of the mixture add 4, 5 and 6. 



(4) After solution is complete, add the 

 white of an egg and heat at 115° for 

 30 minutes. 



(5) Filter. 



(6) Distribute in sterile tubes to a depth 

 of 10 to 12 cm. 



Sterilization: Sterilize at 100° for 30 min- 

 utes on 3 days or 115° for 30 minutes. 



Use: Isolation of diphtheria bacillus. 



Variants: Harvey prepared a similar me- 

 dium as follows: 



(1) Mince finely fat-free veal. 



(2) Add 500.0 g. of (1) to 1000.0 cc. dis- 

 tilled water or clear tap water, and 

 heat for 20 minutes over a free flame 

 at a temperature not to exceed 50°C., 

 or simply keep in a cool place over 

 night. 



(3) Skim off the fat floating on the sur- 

 face. 



(4) Boil 10 minutes. 



(5) Filter thru wet, thick clean cloth. 



(6) Add 5.0 g. NaCl to the filtrate. 



(7) Steam 45 minutes. 



(8) Make up the volume to 1000.0 cc. 



(9) Adjust the reaction. 



(10) Steam 30 minutes. 



(11) Filter while hot thru well wetted 

 thick filter paper. 



(12) Distribute into flasks. 



(13) Mix 1000.0 cc. of (12) and 1000.0 cc. 

 of Martin's Stomach Digest Solution 

 (see medium 998, variant (c)). 



(14) Dissolve 30.0 g. glucose, 4.0 g. KNO3 

 and 6.0 g. agar in (13). 



(15) Sterilization not specified. 

 References: Martin and Loiseau (1916 



p. 678), Harvey (1921-22 p. 100). 



2036. Dujarric's Orange Juice Peptic Digest 

 Agar 



Constituents: 



1. Martin's Stomach Digest 

 Solution 75.0 cc. 



2. Orange juice 125.0 cc. 



3. Agar 

 Preparation: 



(1) Filter orange juice thru paper. 



(2) Mix 125.0 cc. of (1) with 75.0 cc. 

 Martin's bouillon. (See medium 998) . 



(3) Add agar to solidify as in the usual 

 way. (Method not given.) 



(4) The reaction is acid. The reaction 

 may be adjusted to any desired alka- 

 linity by the addition of soda. 



Sterilization: Not specified. 

 Use: General culture medium. 

 Reference: Dujarric (1916 p. 843). 



