|Related Categories||Base Ingredients for Media, Microbiology, Other Additives, Protein Sources (Peptones & Extracts), Protein Sources (milk derived),|
|availability||not available in USA and Canada|
|4.5-6.0% total nitrogen (N)|
|50.0-60.0% reducing sugars (as lactose monohydrate)|
|loss||≤5% loss on drying|
Sales restrictions may apply
Mix the powder to a smooth paste with a small quantity of distilled water, then gradually add more distilled water until a 10% w/v mixture is obtained. This is equivalent to fresh milk, and may be sterilized by autoclaving for 5 minutes at 121 °C. Care should be taken not to overheat during sterilization, otherwise caramelization will occur.
The production process and the protein source give the peptone its particular characteristics. The differences can be seen in the nitrogen and amino acid content, solubility, ash, pH and other parame...
Ivo Siegrist, Product Manager Microbiology, email@example.com
Analytix Volume 8 Article 2
Keywords: Metabolism, Microbiology
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