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CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



References: Raskin (1887 p. 358), Klimmer 

 (1923 p. 172), Cunningham (1924 p. 102). 



2275. Appel's Peptone Whey Gelatin 



Constituents : 



1. Water to 1000.0 cc. 



2. Whey 



3. Gelatin 100.0 g. 



4. Peptone 10.0 g. 



5. NaCl 5.0 g. 



Preparation : 



(1) Heat 1 liter of centrifuged milk to 

 40 °C. 



(2) Add a little rennet and allow to stand 

 until coagulation takes place. 



(3) Heat for about 15 minutes on a boil- 

 ing water bath. 



(4) Pour thru a straining cloth, stirring 

 with a porcelain spatula to cause a 

 separation of the whey and coagulum. 



(5) The yellow colored whey is brought 

 to 1000.0 cc. by the addition of water. 



(6) Add 100.0 g. gelatin, 10.0 g. peptone 

 and 5.0 g. NaCl. If one works fast 

 the solution is warm enough to dis- 

 solve the gelatin. 



(7) Mix well and autoclave at 105° for 

 30 minutes. 



(8) Immediately after removing filter 

 thru paper and without allowing the 

 gelatin to solidify, distribute into 

 sterile tubes. 



Sterilization: Sterilize once more at 105° 

 for 30 minutes. 



Use: Cultivation of organisms found in 

 milk. The author reported that the 

 gelatin had a high melting point. 



Reference: Appel (1899 p. 763). 



2276. Meier's Whey Peptone Gelatin 



Constituents : 



1. Water 500.0 cc. 



2. Whey (goat milk) 500.0 cc. 



3. Gelatin 110.0 g. 



4. Peptone (Witte) 10.0 g. 



5. NaCl 5.0 g. 



Preparation : 



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



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

 goat milk. 



(3) Neutralize by the addition of KOH. 

 Add KOH until turmeric paper is 

 turned quite weakly brownish red. 



Sterilization: Not specified. 



Use: To determine bacterial counts of milk 



and milk products. 

 Reference: Meier (1918 p. 436). 



2277. Wigger's Whey Gelatin 



Constituents: 



1. Whey, goat. 



2. Gelatin. 



3. Peptone. 

 Preparation : 



(1) Add 10 to 12 drops of rennet extract 

 of a strength of 1:10,000 to 1 liter of 

 fresh skim milk heated to 30 or 35°C. 

 This coagulates the casein in 30 or 

 45 minutes to a gelatinous mass. 



(2) Heat at 55 to 60°C. and the casein 

 separates out in large lumps leaving 

 a clear whey. 



(3) Mix sterile (2) with an equal amount 

 of water. 



(4) For the preparation of gelatin use 

 (3) instead of meat water, omit the 

 NaCl and proceed in the usual man- 

 ner. (It was assumed that peptone 

 was added.) 



Sterilization: Sterilize the whey in the 

 autoclave at one-half atmosphere addi- 

 tional pressure for 45 minutes. Final 

 sterilization not specified. 



Use: Cultivation of milk bacteria. 



Variants : The author added lactic acid to 

 the undiluted whey and heated to 80 or 

 90°C. to precipitate the albumin. 



Reference: Wigger (1914 p. 3). 



2278. Piorkowski's Peptone Urine Gelatin 



Constituents : 



1. Urine 1000.0 cc. 



2. Peptone 5.0 g. 



3. Gelatin 100.0 to 120.0 g. 



Preparation : 



(1) Add 100.0 cc. urine and 0.5 g. peptone 

 to a flask and plug with cotton. 



(2) Steam for 15 minutes in a steamer. 



(3) Dissolve 10.0 to 12.0% gelatin in (2). 



(4) Filter using a hot water funnel or in a 

 steamer. 



(5) Distribute into 10.0 cc. lots. 

 Sterilization: Sterilize on each of two suc- 

 cessive days for 10 to 15 minutes in the 

 steamer. 



Use: Differentiation of Bad. coli, commune 

 and Bacillus typhi abdominalis. Urine 

 should be fresh, clear, bright yellow and 



