Tubers of the Irish potato were early recognized as a suitable medium for artificial culture of various organisms. Bacteriologists were first to use slices of tubers for culturing bacteria. Similarly, De Bary, the father of mycology, and Brefeld, the father of myceticulture, used both cooked and raw tubers as a substrate for culturing fungi. Later, Hallier observed that some fungi grew better on a medium containing both starch and sugar than on one containing starch alone. So, after his observations, the abundant starch content of the potato tuber was augmented by different sugars whenever occasion demanded it.
Proceedings of the Iowa Academy of Science
©1933 Iowa Academy of Science, Inc.
Davis, W. H.
"Potato Tubers as a Culture Medium For Phytopathogenic Bacteria and Fungi,"
Proceedings of the Iowa Academy of Science, 40(1), 57-65.
Available at: https://scholarworks.uni.edu/pias/vol40/iss1/8