242 
Journal of Agricultural Research 
Vol. XXIX, No. 5 
The descriptions which follow relate 
equally to Bad. phaseoli sojense and 
Bad. phaseoli EFS. unless otherwise 
noted: 
Beef agar slants. —( + 15 Fuller’s 
scale, P H 6.8, actual determinations). 
Moderate pale yellow, flat, filiform, 
smooth, glistening, translucent growth 
in 24 hours. No distinctive odor. 
May become slightly viscid. Growth 
increases somewhat but is never copious. 
Beef agar stabs. —( + 15 Fuller’s 
scale, approximately P H 6.8). 
(All the beef agars used were made 
with beef infusion +1 per cent Difco 
peptone.) Best growth at top. Surface 
growth good, nearly covering surface 
of agar, nailhead slightly convex. 
Line of puncture filiform. Never very 
much growth at bottom of the stab. 
Giltner’s Congo red 11 agar.— Very 
thin, colorless, blisterlike growth in 24 
hours. In 3 to 4 days there is a thick, 
smooth, wet-shining growth along the 
line of the stroke which has absorbed 
the red but has a slightly yellowish 
tinge. In six days the surface of the 
slant is nearly covered by a copious 
growth. Agar becomes purplish in 2 
to 6 weeks, a decided contrast to the 
check. An excellent medium for this 
organism. 
Synthetic agar. —(Like the pre¬ 
ceding without the Congo red). Ex¬ 
cellent growth as in the above. Very 
little yellow pigment. Pigment best 
seen by oblique light. 
Litmus dextrose agar. 12 —Good 
growth along the path of the streak in 
2 days. No acid or alkali produced in 4 
days and no reduction of the litmus. 
Considerable alkali produced in 3 weeks. 
Litmus lactose agar. 13 —Thin 
growth covering the surface of the slant 
in 2 days. No change in the color of 
the agar in 3 to 4 days. Slight bluing 
in 5 days. Decided bluing in 8 to 10 
days. Growth greenish yellow and not 
copious (10 days). In 3 to 4 weeks the 
blue of the agar had a decidedly green¬ 
ish tinge. There was never any reduc¬ 
tion of the litmus. (Under observa¬ 
tion 4J months.) 
Lohnis soil extract agar. 14 — 
Barely visible growth in 24 hours. Still 
a very scanty growth in 5 weeks. 
Potato agar 15 plus 10 per cent 
dextrose. —Good growth along the 
path of the streak in 24 hours. Excel¬ 
lent, smooth, yellow, wet-shining growth 
in 2 days. AH the potato starch con¬ 
sumed by the sixteenth day. 
Whey agar. 16 —Good to copious, 
wet-shining, yellow growth, sometimes 
piled up along the streak in 3 days. 
Surface of slant nearly covered in 6 
days. In one set of 9-day-old cultures 
Bad. phaseoli sojense was amber yellow 
and Bad. phaseoli EFS. primuline yel¬ 
low (13). 
Loeffler’s blood serum. —Excel¬ 
lent growth. Liquefaction begins in 6 
to 9 days, good but not complete lique¬ 
faction in 2}^ months. 
Nutrient gelatin. —( + 10 to +12 
Fuller’s scale, P H 7.2 to 7, actual de¬ 
terminations.) Beef infusion bouillon, 
1 per cent peptone, 10 per cent gelatin. 
Gelatin liquefied promptly, somewhat 
more rapidly by Bad. phaseoli sojense 
than by Bad. phaseoli EFS. Lique¬ 
faction begins in 2 to 3 days and is 
usually stratiform. 
Beef bouillon. —( + 12 to +15 
Fuller’s scale, Ph 7.2 to 6.9, actual de¬ 
terminations.) Thin to moderate cloud¬ 
ing in 24 hours, with rolling clouds 
on shaking, partial rim, no pellicle or 
sediment. Flocculence and heavy yel¬ 
lowish rim stringing down into the liquid 
in 4 or 5 days. In 3 to 4 weeks there is 
a partial or complete pellicle which may 
be thin or heavy, stringing down into 
the liquid and shaking down easily; and 
the culture medium is clearing. Viscid 
yellow precipitate in cultures two or 
more weeks old. 
Fermentation tubes. —Tested the 
organism in 1 per cent solutions of 
saccharose, maltose, mannit, glycerin, 
dextrose and lactose in 1 per cent Difco 
peptone water. No gas in any. Good 
clouding in open end in all. Faint 
clouding in closed end in lactose in 7 
days. Titration at the end of 18 days 
showed an increase of acid in the cul¬ 
tures—most in maltose, saccharose, and 
dextrose. 
u 1,000 cc. distilled water; 10.0 gm. saccharose; 1.0 gm. dipotassium phosphate; 0.2 gm. magnesium sul¬ 
phate; 15.0 gm. agar flour; 0.1 gm. Congo red. Water and all salts steamed for 30 minutes. Congo red 
then added. Filtered through cotton and tubed. Autoclaved 15 minutes at 110° C. 
I 2 1 per cent beef infusion agar+1 per cent Difco peptone+litmus+1 per cent dextrose. 
13 1 per cent beef infusion agar+1 per cent Difco peptone+litmus+1 per cent lactose. 
ii 150 gm. soil; 1,000 cc. distilled water; trace calcium oxide; 0.5 gm. dipotassium phosphate; 10.0gm. 
mannite; 15.0 gm. agar; excess calcium carbonate. 
i { 750 cc. potato juice; 10-per cent dextrose; 2 per cent agar. Steamed 45 minutes. Filtered through cot¬ 
ton. Autoclaved 15 minutes at 110° C. 
13 Fresh milk boiled gently for 5 minutes, 20 per cent HC1 added drop by drop till all casein was precipi¬ 
tated. (An excess of acid is to be avoided.) Coagulum removed by straining through cheesecloth and the 
whey made exactly neutral to litmus (neutral litmus) with 20 per cent solution of sodium hydroxide. To 
each liter of whey was added: 300 cc. distilled water; 3 gm. gelatin; 15 gm. cane sugar; 15 gm. peptone; 15 
gm. agar. Steamed 30 minutes. 
