Improved Medium for Red Halophilic Bacteria from Salt Fish

Abstract

The relatively slow development of red halophilic bacteria on laboratory culture media has long been noticed to cause distinct disadvantages in the cultural studies of the types responsible for the reddening of salt fish. Thus, routine analyses of salt and salt fish samples for the presence of red bacteria and also disinfectant studies leading to the elimination of the resulting contamination are seriously delayed. Lochhead's skim milk-salt agar medium has been modified by the addition of MgSO4∙7H2O, 5 g.; Mg(NO3)2∙6H2O, 1 g.; FeCl3∙7H2O, 0.025 g.; Proteose Peptone No. 3, 5 g.; and glycerol C.P., 10 g. to 1000 ml. of medium. In addition/to technical improvements, definite stimulation of growth has been obtained; the incubation time being cut in half and the volume of growth several times increased.