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93492 Sigma-Aldrich

Wheat Peptone

for microbiology

Synonym: Peptone from wheat

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Properties

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   ≥11.0% total nitrogen
  ≥2.0% amino N
  <20% ash
loss   <6% loss on drying
pH   6.8±0.5 (2% in H2O)
solubility   H2O: soluble2%, clear, light yellow to brown

Description

General description

Wheat Peptone is obtained by enzymatic hydrolysis of wheat proteins. This peptone favors the growth of Enterobacteria, and Listeria. It is also suited for the culture of Lactobacillus. By nature of its high protein content and relatively clear aspect. Wheat Peptone is particualrly well suited for broth cultures and applications where transparency is essential.

Other Notes

Same product — same quality — now Sigma-Aldrich brand

Price and Availability

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
3

Documents

Certificate of Analysis

Protocols & Articles

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
15

References

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