93491 Sigma-Aldrich

Broadbean Peptone

for microbiology

Synonym: Peptone from broadbean, Peptone from vegetable



Related Categories Base Ingredients for Media, Microbiology, Protein Sources (Peptones & Extracts), Protein Sources A to Z
grade   for microbiology
shelf life   limited shelf life, expiry date on the label
impurities   ≥2% amino nitrogen
  ≥9% total nitrogen
  <15.0% ash
loss   ≤6% loss on drying
pH   6-8 (2% in H2O)
solubility   H2O: soluble2%, clear, yellow to brownish-yellow


General description

Broad Bean Peptone is obtained by enzymatic hydrolysis of broad bean protein concentrates. This peptone demonstrates excellent growth of a wide variety of microorganisms and may serve as a substitute for meat-based peptones in certain circumstances. Broad Bean Peptone is well suited for both industrial fermentation media and in diagnostic applications where an animal-free formulation would have particular interest for security or regulatory

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Safety & Documentation

Safety Information

NONH for all modes of transport
WGK Germany 


Certificate of Analysis

Protocols & Articles


Microbiology Introduction

An initial aim of all microbiologists is the reproducible growth of their microbial cultures, no matter whether the microorganisms are of natural origin or have been genetically engineered by man. Re...
Keywords: Absorption, Aerobic, Anaerobic, Antibiotics, Antimicrobials, Buffers, Culture media, Diffusion, Environmental, Filtration, Genetic, Growth factors, Metabolism, Phase transitions, Precipitation, Reductions, Respiration, Sample preparations, Vitamins

Microbiology in Plant Peptones

In a time of animal diseases, like BSE, TSE or foot and mouth disease, it is important to have a good alternative possibility. 100% vegetable protein source that means no risk of BSE/TSE, no problems...

Microbiology's Basic Ingredient: Protein Sources (Peptones)

Peptones and extracts are excellent natural sources of amino acids, peptides and proteins in growth media. They are most often obtained by enzymatic digestion or acid hydrolysis of natural products, ...

Peer-Reviewed Papers


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