682 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



2. Prunes 100.0 g. 



3. Agar (1.5%) 9.0 g. 



Preparation : 



(1) Boil 100.0 g. of dried prunes in 600.0 

 cc. water. 



(2) Filter. 



(3) Dissolve 1.5% agar in (2). 

 Sterilization: Sterilize by the fractional 



method in the steamer. 

 Use: Cultivation of Heterosporium vari- 



abile. Author reported that the fungus 



grew profusely on this medium and 



bacterial contamination was easily 



prevented. 

 Variants : Klimmer used 100.0 g. prunes in 



500.0 cc. of water. 

 Reference: Reed and Cooley (1911-12 p. 



50), Klimmer (1923 p. 206). 



2108. Bacto Prune Agar (Dehydrated) 

 Constituents : 



1. Distilled water 



2. Bacto prune agar 24.0 g. 



Preparation : 



(1) Dissolve 24.0 g. of Bacto prune agar 

 in 1000.0 cc. distilled water by boiling 

 or autoclaving, preferably the latter. 

 Bacto prune agar represents a 

 clarified infusion of the best grade of 

 prunes, made solid by the addition of 

 agar. 



(2) Distribute as desired. 

 Sterilization: Sterilize for 20 minutes at 15 



pounds pressure. 

 Use: General culture medium. 

 Reference: Digestive Ferments Co. (1925 



p. 17). 



2109. Dombrowski's Raisin Must Agar 

 Constituents : 



1. Raisin must 1000.0 cc 



2. Agar (1.5%) 15.0 g. 



Preparation : 



(1) Dissolve 1.5% agar in raisin must. 

 Sterilization: Not specified. 

 Use: Cultivation of milk yeast. 

 Reference: Dombrowski (1910 p. 380). 



2110. Perold's Grape Juice Agar 

 Constituents : 



1. Distilled water 1000.0 cc. 



2. Agar 15.0 g. 



3. Gelatin 10.0 g. 



4. Grape juice 60.0 cc. 



Preparation : 



(1) Dissolve 15.0 g. agar in 1000.0 cc. 

 distilled water. 



(2) Add 10.0 g. of gelatin to (1). 



(3) Filter thru a towel in the steamer 

 (requires about an hour). 



(4) To each 100.0 cc. of (3) add 6.0 cc.of 

 grape juice. 



Sterilization: Sterilize for one hour in the 



steamer. 

 Use : Cultivation of bacteria from wine. 

 Reference: Perold (1909 p. 18). 



2111. Richter's Meat Infusion Wine Agar 

 Constituents : 



1. Water 250.0 cc. 



2. Meat 250.0 g. 



3. Agar agar lO.O g. 



4. Moselle wine 150.0 cc. 



5. Gelatin (2.0%) 7.0 g. 



Preparation : 



(1) Pour 250.0 cc. of water over finely 

 chopped meat and allow to infuse 

 over night. (Temperature not 

 specified.) 



(2) Add 150.0 cc. of Moselle wine 

 to 10.0 g. of shredded agar. 



(3) Allow to stand several hours and 

 then heat to boiling in a water bath. 

 Heat until solution is complete. 



(4) Allow to stand over night (solidifica- 

 tion takes place). 



(5) On the following morning, liquefy the 

 agar by heating. 



(6) Neutralize (5) by the addition of 

 NaoCOs solution. 



(7) Dissolve 2.0% gelatin in the infusion 

 from (1). 



(8) Mix liquid (6) and (7) and boil for 

 15 minutes. 



(9) Filter thru a simple filter using a hot 

 water funnel. (It may be necessary 

 to refilter the first 20.0 or 30.0 cc.) 



(10) Refilter thru the same filter until 

 all turbidity has disappeared. 

 Sterilization: Not specified. 

 Use : Culture medium for anthra.x, cholera, 



typhoid and chicken cholera bacilli. 



Author reported that medium is slightly 



yellow but clear and transparent. 

 Reference: Richter (1887 p. 600). 



2112. Jenkins' Tomato Infusion Agar 



Constituents : 

 1. Water. 



