ASPERGILLUS 229 



largely restricted to the respiratory tract. Pneumomycosis 

 has been reported in a number of cases. Cadeac, Schneidemiihl, 

 Friedberger and Frohner, Ostertag and Kilt have all called 

 attention to mycotic pneumonia. Renon considers the lesions 

 resulting from aspergillus infection as a pseudo-tuberculosis 

 which he would designate as "Aspergillar tuberculosis." 

 Aspergillar pneumonia is, however, quite rare. 



§ 177. Description and method of cultivation of the 

 mould. The aspergillus fungus is readily cultivated artificially. 

 It grows on most of the ordinary culture media used in bac- 

 teriology if the reaction is acid ; it develops poorly in alkiline 

 media. The well-known Raulin's fluid is reported to be the 

 best medium for its cultivation, especially where the aspergillus 

 must be isolated from mixed growths, as in the examination 

 of sputum. Sabouraud's* solution of maltose also gives good 

 results. 



For ordinary use potato, with or without glycerin, gives 

 excellent results. A paste made by rubbing up crumbs of 

 stale bread in water is also a good medium. Growth is said 

 to be more rapid, however, in Raulin's fluid than in any other 

 medium, the mycelium appearing in from five to twelve hours 

 and spores forming in from twelve to fifteen hours. The 

 o-rowth is first a velvety white, soon becoming a delicate bluish 

 ereen. which s,rows darker. On Raulin's fluid it changes 

 after some days to a dark brown. Cultures on potato retain 

 the green color for a long time, while those on bread paste 

 become brown. 



The fungus retains its vitality in cultures for many 

 months unim pared. Its development has been reported when 

 inoculated from cultures three or four years old. vSpores 

 do not form in a temperature below 20° C. and like the 

 mycelium they require free access to oxygen for their best 



*The formula recommended by Ravenel is as follows, viz.: 

 Maltose, 3.70 grams. 



Peptone, 0.75 grams. 



Distilled water, ico.oo c. c. 

 To this may be added gelatin or agar to solidify it, the latter being pre- 

 ferable, as the aspergillus grows best, and forms fruit best at 37° 1039° C. 



