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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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About This Item

CAS Number:
100209-45-8
MDL number:
MFCD00009493
UNSPSC Code:
41106212
EC Number:
309-353-8
NACRES:
NA.85
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Product Name

Peptone (vegetable), No. 1, suitable for microbiology

biological source

plant

Quality Level

200

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

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.

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Information

低风险生物材料

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Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
BCCP2244
BCCK7390
BCCJ9863
BCCG8007
BCCG1472

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Articles

Base Ingredients of Microbiology Media

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.

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

Global Trade Item Number

SKUGTIN
19942-500G-F04061838763198
19942-10G-KC-F04061832579085