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92976 Millipore

Peptone special (vegetable)

for microbiology

Synonym: Neopeptone (vegetable), Peptone from vegetable

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Properties

Related Categories Base Ingredients for Media, Microbiology, Protein Sources (Peptones & Extracts), Protein Sources A to Z, Protein Sources from Plants More...
grade   for microbiology
shelf life   limited shelf life, expiry date on the label
impurities   ≥2% amino N
  ≥9% total nitrogen
ign. residue   ≤22%
loss   ≤6% loss on drying
pH   6.6±0.5 (25 °C, 2% in H2O)
solubility   H2O: 2%, clear, light brownish-yellow
Featured Industry   Food and Beverages
Vitamins, Nutraceuticals, and Natural Products

Description

General description

Manufactured under controlled conditions from vegetable proteins. It is especially adapted for the preparation of media for culturing fastidious bacteria and the support growth conditions found in Peptone special (Cat. No. 68971). Used for cultivation and fermentation media for fastidious bacteria.

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
3

Documents

Certificate of Analysis

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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, ...

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