Dear Prof. Mechichi,

Please check the few links i have attached. Sorry, I have not accessed to full papers may be these can be accessed from your side.

Thanks

http://connection.ebscohost.com/c/articles/82985784/geodermatophilus-arenarius-sp-nov-xerophilic-actinomycete-isolated-from-saharan-desert-sand-chad

http://www.ncbi.nlm.nih.gov/pubmed/12523381

http://link.springer.com/chapter/10.1007/978-0-387-92207-2_9

Under such conditions, it is better to simulate the environment in the lab by means of microosmic simulation technics and for which you must not down those essential conditions when sampling the ecosystem (in this case for xerophiles). This sort of practices give better chances of isolating and growing such specialized organisms.

Hi Tahar.

It would wholly depend on which organism(s) you wished to isolate and grow. For example, Pitt and Christian (1968) isolated various species of xerophilic fungi from dried fruits using Czapek-Dox Agar supplemented with 40-65% w/w sucrose. Similarly, other studies have utilized complex media supplemented with high concentrations of glycerol (Williams and Hallsworth, 2009) or mixtures of glucose and fructose (Pitt and Hocking, 1977; Andrews and Pitt, 1987; Wheeler et al., 1988). To reduce the risk of contamination by mesophilic species and bacteria, maintain medium water-activity between 0.80-0.86. Bacterial osmophiles are typically isolated and grown on media supplemented with glucose or sucrose (10-20%; see Jojima et al., 2004);  if fungal contamination is a problem, you can try adding antifungals (e.g. Nystatin, cyclohexamide). For halotolerant/-philic species of fungi and yeast, complex media can be supplemented with 8-17% w/v NaCl (see Gunde-Cimerman et al., 2000; 2009). Ampicillin may be added to prevent bacterial growth, if necessary. Typically, media for halophilic bacteria would contain varying concentrations of inorganic salts and a complex nutrient component (e.g. 20% w/v total salts; 15.6% NaCl, 2.0% MgSO4.7H2O 1.3% MgCl2.6H2O, 0.4% KCl, 0.1% CaCl2.6H2O, 0.02% NaHCO3, 0.05% NaBr, with 0.1% yeast extract). Salt concentrations can be altered accordingly, depending on what degree of halotolerance the desired organism(s) for isolation/study may have (see also; Rodriguez-Valera et al., 1979; 1980; Javor, 1984; Kushner, 1993; Schneegurt, 2012).

For more information and helpful media recipes, check out the following links:

Pitt and Christian (1968)

http://www.ncbi.nlm.nih.gov/pubmed/16349827

Pitt and Hocking (1977)

http://www.ncbi.nlm.nih.gov/pubmed/19558

Rodriguez-Valera et al. (1979)

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC243452/

Rodriguez-Valera et al. (1980)

http://mic.sgmjournals.org/content/119/2/535.short

Javor (1984)

http://aem.asm.org/content/48/2/352.short

Andrews and Pitt (1987)

http://mic.sgmjournals.org/content/133/2/233

Wheeler et al. (1988)

http://www.sciencedirect.com/science/article/pii/S000715368880038X

Kushner (1993)

Kushner, D.J. (1993) Growth and nutrition of halophilic bacteria. In The biology of halophilic bacteria,Vreeland, R.H. and Hochstein, L.I. (eds.). Ch. 4, pp. 87-103.

Gunde-Cimerman et al. (2000)

http://www.ncbi.nlm.nih.gov/pubmed/108585821

Jojima et al. (2004)

http://ijs.sgmjournals.org/content/54/6/2263.full

Gunde-Cimerman et al. (2009)

http://www.ncbi.nlm.nih.gov/pubmed/19747974

Williams and Hallsworth (2009)

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2810447/

Schneegurt (2012)

http://link.springer.com/chapter/10.1007%2F978-94-007-5539-0_2