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Peptone hydrolysate from vegetable
Peptone hydrolysate from vegetable is prepared by enzymatic hydrolysis of vegetable proteins to suit cultural response comparable with casein enzymatic hydrolysate like e.g. peptone from casein, enzymatic (cat. no. 48600).
It is recommended for the cultivation of a wide variety of organisms for indole production and fermentation studies.
Free flowing powder. Soluble in distilled water. 1 % aqueous solution remains clear without haziness even after autoclaving at 121 °C for 15 minutes.
|
Total nitrogen (TN)
Amino nitrogen Loss on drying Residue on ignition pH (1 % solution) Sodium chloride |
min. 11 % min. 3.0 % max. 4.5 % max. 10 % 6.3 – 7.3 max. 4.0 % |
HS: 35040090
Storage Temperature: +15 °C to +30 °C
| Cat.No. | Size | EUR |  |
|---|---|---|---|
| 48667.01 | 250 g | inquire* | |
| 48667.02 | 1 kg | inquire* | |
| *Please log in to see your actual prices. | |||
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