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19942
Vegetable Peptone for Biotechnology and Microbiology
Corn and Wheat Encymatically Digested, for Biotechnology and Microbiology
Synonym(s):
Peptone from vegetable, Meat peptone replacement, Peptone from vegetables
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Product Name
Peptone (vegetable), No. 1, suitable for microbiology
biological source
plant
form
powder
shelf life
60 mo. (Expiry date on the label)
composition
amino-nitrogen, ≥2.5% , total nitrogen (N), ≥10%
impurities
≤12% ash
loss
≤6% loss on drying
color
beige
pH
5.5-7.5±0.5 (25 °C, 2% in H2O)
solubility
H2O: 2%, clear, yellow
application(s)
food and beverages
vitamins, nutraceuticals, and natural products, microbiology
Quality Level
Related Categories
1 of 4
This Item | 92976 | 61854 | 51841 |
|---|---|---|---|
| biological source plant | biological source plant | biological source plant | biological source plant |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| application(s) food and beverages | application(s) food and beverages | application(s) food and beverages | application(s) food and beverages |
| form powder | form powder | form powder | form powder |
| pH 5.5-7.5±0.5 (25 °C, 2% in H2O) | pH 6.6±0.5 (25 °C, 2% in H2O) | pH 7.0±0.5 (25 °C, 2% in H2O) | pH 5.5±0.5 (25 °C, 2% in H2O) |
| solubility H2O: 2%, clear, yellow | solubility H2O: 2%, clear, light brownish-yellow | solubility H2O: 2%, clear, yellow | solubility H2O: 2%, clear, yellow |
General description
Peptone (vegetable) is a meat-free alternative to traditional peptones. A highly nutritious general purpose peptone for growth of bacteria and fungi.
Preparation Note
Keep the container tightly closed in a dry and well-ventilated place.
Hygroscopic, Keep in a dry place.
Hygroscopic, Keep in a dry place.
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Vanessa C Thompson et al.
FEMS microbiology letters, 367(19) (2020-10-06)
We used error-prone PCR to generate mutations in a subtilisin protease-encoding gene, and screened for recombinants that expressed temperature-sensitive (TS) variants. From the dozens of mutations that we detected in the recombinant genes we found that those mutations that affected
Debra Rossouw et al.
Applied and environmental microbiology, 75(20), 6600-6612 (2009-08-25)
Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic
Articles
Culture media provides a habitat with suitable nutrients, energy sources, and certain environmental conditions for the growth of microorganisms. The components of the culture media range from simple sugars to peptones, salts, antibiotics, and complex indicators.
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