CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



725 



2262. Scholz and Krause's Urea Peptone 

 Gelatin 



Constituents : 



1. Water 1000.0 cc. 



2. Gelatin 30.0 g. 



3. Peptone 5.0 g. 



4. Urea 20.0 g. 



5. Sodium or ammonium urate. 3.0 g. 



6. (NH4)2C03 20.0 g. 



Preparation : 



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



(2) Adjust the reaction to slight alka- 

 linity. 



Sterilization: Method not specified. 



Use: Cultivation of colon-typhoid group. 

 The author reported that colon and 

 typhoid colonies could not be distin- 

 guished on this medium. 



Reference: Scholz and Krause (1900 

 p. 431). 



2263. Beijerinck's Peptone Malt Gelatin 

 Constituents : 



1. Malt infusion 890.0 cc. 



2. Glucose 29.0 g. 



3. Peptone 0.5 g. 



4. Asparagin 0.5 g. 



5. Gelatin 80.0 g. 



Preparation : 



(1) Method of preparation of malt infu- 

 sion not given. 



(2) Dissolve 2, 3, 4 and 5 in (1). 



(3) Adjust (1) to neutral or slightly acid. 

 Indicator not specified. 



Sterilization: Method not given. 



Use: To study liquefaction of gelatin and 



pigment production by chlorococcum. 



The author reported that chlorococcum 



did not liquefy the gelatin. 

 Reference: Beijerinck (1890 p. 461). 



2264. d'Herelle's Peptone Potato Gelatin 

 Constituents : 



1. Water 1000.0 cc. 



2. Potatoes, grated 10.0 g 



3. Peptone 5.0 g 



4. NaCl 5.0 g 



5. Gelatin 20.0 g, 



6. Glucose 5.0 g, 



Preparation : 



(1) Heat 2, 3, 4, 5 and 6 to boiling in 1 and 

 boil (time not specified). 



(2) Make slightly alkaline. 



(3) Filter. 



(4) Distribute in bottles. 



(5) Plug with cotton and cover the cot- 

 ton with a layer of parchment paper. 



Sterilization: Sterilize at 120° for 30 



minutes. 

 Use: Cultivation of Coccobacillus of the 



grasshopper, Coccobacillus acridiorium 



This medium was used in field work. 



See also variant of medium 2246. 

 Reference: d'Herelle (1914 p. 310). 



2265. Eisner's Peptone Potato Gelatin 

 (Heinemann) 



Constituents: 



1. Water 1000.0 cc. 



2. Potato 1.0 lb. 



3. Peptone (1.0%) 10.0 g. 



4. KI (1.0%) 10.0 g. 



5. Gelatin (10.0%) 100.0 g. 



Preparation : 



(1) Grate 1 pound of potatoes with 1 liter 

 of water. 



(2) E.xpress the juice. 



(3) Filter for 24 hours (method not 

 given). 



(4) Dissolve 1.0% peptone, 1.0% KI and 

 10.0% gelatin in (3). 



Sterilization: Not specified. 



Use: Cultivation of colon typhoid group. 



Reference: Heinemann (1905 p. 129). 



2266. de Rossi's v. Faba Peptone Gelatin 



Same as medium 1623 but containing 

 10.0% gelatin instead of 1.5% agar. 



2267. Molisch's Pea Gelatin (Lohnis) 

 Constituents: 



1. Water 1000.0 cc. 



2. Peas 



3. Peptone, manganese (0.25%) 2.5 g. 



4. Gelatin 

 Preparation : 



(1) Prepare a pea infusion with boiling 

 water (method not given). 



(2) Add 0.25% manganese peptone to (1). 



(3) Solidify with agar. 

 Sterilization: Not specified. 

 Use: Cultivation of iron bacteria. 

 Reference: Lohnis (1913 p. 116). 



2268. Molisch's Peat Gelatin 

 Constituents: 

 1. Water 1000.0 cc. 



