716 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



3. MgS04 1.0 g. 



4. Ammonium citrate. . 2.0 g. 



5. Gelatin 50.0 g. 



6. Cane sugar 50.0 to 100.0 g. 



Preparation: (1) Dissolve 2, 3, 4, 5 and 6 



in 1. 

 Sterilization: Not specified. 

 Use: Cultivation of Merulius lacrymans. 

 Reference: Malenkovic (1906 p. 407). 



2220. Cohn's Ammonium Tartrate Gelatin 



(Klimmer) 

 Constituents: 

 1- Water 1000.0 cc. 



2. K2HPO4 5.0 g. 



3. MgS04 (crystalline) 5.0 g. 



4. Ammonium tartrate 10.0 g. 



5. Gelatin 100.0 g. 



Preparation : 



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



(2) Solidify by dissolving 100.0 to 150.0 g. 

 gelatin in (1). 



Sterilization: Not specified. 



Use: General synthetic culture medium. 



Reference: Klimmer (1923 p. 172). 



2221. Kossowicy's Ammonium Phosphate 



Sucrose Gelatin (Will) 

 Constituents : 



1- Water 1000.0 cc. 



2. Sucrose (5.0%) 50.0 g. 



3. KCl (0.4%) 4.0 g. 



4. (NH4)oHP04 (0.4%) 4.0 g. 



5. MgSO4(0.4%) 4.0 g. 



6. CaHP04 (0.04%) 0.4 g. 



7. Gelatin (10.0%) 10.0 g. 



Preparation: (1) Dissolve 2, 3, 4, 5, 6 and 7 



in 1. 

 Sterilization: Not specified. 

 Use: Cultivation of non-spore forming 



saccharomj^ces. 

 Reference: Will (1908 p. 387). 



2222. V. Tubeuf's Citric Acid Ammonium 



Nitrate Gelatin 

 Constituents : 



1- Water 100.0 cc. 



2. NH4NO3 10.0 g. 



3. Potassium phosphate 5 g 



4. MgS04 1.0 g. 



5. Citric acid 2.0 g. 



6. Gelatin 5O.0 g. 



7. Glucose 10.0 g. 



Preparation: (1) Dissolve 2, 3, 4, 5, 6 and 7 



in 1. 

 Sterilization : Method not given. 

 Use: Cultivation of Merulius lacrymans 



causing dry rot. The author reported 



that a luxuriant white flaky growth was 



obtained. 

 Variants: The author used 50.0 or 100.0 g. 



glucose or 50.0 or 100.0 g. sucrose instead 



of 10.0 g. glucose. 

 Reference: v. Tubeuf (1902 p. 130). 



2223. Hunter's Basal Glucose Salt 

 Gelatin 



Same as medium 1442 but solidified by 

 15.0% gelatin instead of agar. 



2224. Mortensen's Basal Nitrate Gelatin 



Same as medium 329 but solidified by the 

 addition of gelatin. 



2225. Beijerinck's Starch Asparagin Gelatin 

 Constituents : 



1- Water iqqo.O cc. 



2. Starch (soluble) 5.0 g. 



3. Asparagin 2.5 g. 



4. Potassium phosphate 0.5 g. 



5. Gelatin 100. g. 



Preparation: Dissolve 2, 3, 4 and 5 in 1. 



Sterilization: Method not given. 



Use: Cultivation of Saccharomyces ellip- 



soideus. 

 Reference: Beijerinck (1895 p. 336). 



2226. Grimbert's Starch Asparagin Gelatin 



(Charrin and Dissard) 

 Constituents : 



1. Distilled water 1000.0 cc. 



2. Maltose 1.0 g. 



3. Starch (soluble) 2.0 g. 



4. Asparagin 2.0 g. 



5. Potassium phosphate 

 (neutral) 2.0 g. 



6. K2SO4 2.0 g' 



7. MgS04 2.0 g. 



8. Ammonium bimalate 2.0 g 



9. MgCOs 1.0 g." 



10. Gelatin 150 g 



11. KI 

 Preparation : 



(1) Dissolve 2, 3, 4, 5, 6, 7, 8 and 9 in 1. 



(2) Melt 150.0 g. gelatin in (1) by heating 

 on a salt water bath. 



