754 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



2329. Heinemann's Beer Wort Gelatin 



Constituents : 



1. Beerwort 1000.0 cc. 



2. Gelatin (10.0%) 100.0 g. 



Preparation : 



(1) Autoclave beerwort at 120° for 5 

 minutes. 



(2) Cool. 



(3) Filter. 



(4) Dissolve 10.0% gelatin in the filtrate. 



(5) Clarify with the white of egg. 

 Sterilization: Not specified. 

 Use: General culture medium. 

 Variants : 



(a) Nakazawa cultivated yeast on a 

 medium prepared by solidifying 

 12.0% unhopped beer wort with 

 10.0% gelatin. 



(b) Janke cultivated acetic acid bacteria 

 from beers in a medium prepared as 

 follows: 



(1) Dissolve 10.0 or 12.0% gelatin in 

 hopped lager beer wort. 



(2) Clarify with egg albumin. 



(3) Filter thru paper. 



(4) Distribute in 50.0 cc. lots in flasks. 



(5) Sterilize the discontinuous method 

 in the steamer. 



(c) Tanner gave the following method 

 of preparation: 



(1) Measure out 900.0 cc. of beer wort 

 in a sterile flask. 



(2) Add 100.0 g. (10.0%) gelatin to (1). 



(3) Bubble live steam thru to dissolve 

 the gelatin. 



(4) Cool to 60°C. 



(5) Clarify with egg. 



(6) Filter. 



(7) Tube. 



(8) Sterilization [not specified. 



(d) Klimmer cultivated yeast and molds 

 on the following medium: 



(1) Obtain beer wort from a brewery. 



(2) Add gelatin (amount not given). 



(3) Boil and filter. 



(4) Distribute as desired. 



(5) Sterilize. 



References: Heinemann (1905 p. 128), 

 Nakazawa (1909 p. 530), Dombrowski 

 (1910 p. 380), Janke (1916 p. 6), Tanner 

 (1919 p. 56), Klimmer (1923 p. 207), Park, 

 Williams and Krumwiede (1924 p. 134). 



2330. Janke's Alcohol Beer Gelatin 

 Constituents: 



1. Lager beer 1000.0 cc. 



2. Gelatin (10.0 to 



12.0%) 100.0 to 120.0 g. 



3. Alcohol (3.0%) 30.0 cc. 



Preparation : 



(1) Evaporate lager beer to one-half its 

 original volume by steaming. 



(2) Add water to its original volume. 



(3) Dissolve 10.0% to 12.0% gelatin in 

 (2). _ 



(4) Clarify with white of egg. 



(5) Filter thru folded filter. 



(6) Make up to the original volume by 

 the addition of water. 



(7) Distribute in 10.0 cc. lots in Freuden- 

 reich flasks. 



(8) Add 3.0% by volume of absolute 

 alcohol. 



Sterilization: Sterilize on 3 successive days 



in the steamer. 

 Use: Cultivation of acetic acid bacteria 



from beers. 

 Reference: Janke (1916 p. 6). 



2331. Perold's Grape Juice Gelatin 



Constituents : 



1. Water 1000.0 cc. 



2. Gelatin 150.0 g. 



3. Grape juice 60.0 cc. 



Preparation : 



(1) Dissolve 150.0 g. gelatin in 1 liter of 

 water. 



(2) Clarify the gelatin with egg white. 



(3) To each 100.0 cc. of (2) 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). 



2332. Dombrowski's Raisin Must Gelatin 



Same as medium 2109 but solidified by the 

 addition of 10.0% gelatin instead of 1.5% 

 agar. 



2333. Besson's Raisin Infusion Gelatin 



Constituents : 



1. Water 1000.0 cc. 



2. Raisins 250.0 g. 



3. Gelatin 100.0 g. 



4. Sodium phosphate 



