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18332

Millipore

Peptone from vegetable

suitable for microbiology

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CAS Number:
NACRES:
NA.85

biological source

plant

Quality Level

form

powder

shelf life

limited shelf life, expiry date on the label

composition

amino-nitrogen, ≥3%
total nitrogen (N), ≥11%

impurities

≤15% ash

loss

≤6% loss on drying

pH

6.6±0.5 (25 °C, 2% in H2O)

solubility

H2O: 2%, clear, yellow

application(s)

food and beverages
vitamins, nutraceuticals, and natural products

microbiology

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1 of 4

This Item
291859297651841
vibrant-m

18332

Peptone from vegetable

vibrant-m

29185

Proteose Peptone (vegetable)

vibrant-m

92976

Peptone special (vegetable)

biological source

plant

biological source

plant

biological source

plant

biological source

plant

solubility

H2O: 2%, clear, yellow

solubility

H2O: 2%, clear, yellow

solubility

H2O: 2%, clear, light brownish-yellow

solubility

H2O: 2%, clear, yellow

form

powder

form

powder

form

powder

form

powder

pH

6.6±0.5 (25 °C, 2% in H2O)

pH

6.6±0.5 (25 °C, 2% in H2O)

pH

6.6±0.5 (25 °C, 2% in H2O)

pH

5.5±0.5 (25 °C, 2% in H2O)

impurities

≤15% ash

impurities

≤12% ash

impurities

-

impurities

≤44% ash

General description

Peptone (vegetable) is a meat-free alternative to peptones from meat (Cat. No. 70164). It supports good growth of a wide variety of microorganisms in culture media in routine diagnostic and research bacteriology.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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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