Bacteriological Meat

Bovine meat peptone

The starting mateiral brings a unique combination of peptides and amino acids associated with animal based products.
PRINCIPLE CHEMICAL CHARACTERISTICS :
Aspect, color = beige powder
Odor = characteristic
pH (solution at 2%) = 7,0 ± 0,5
Stability in water (2%, pH 7,0) after sterilization 15 min / 121°C = clear solution
Total Nitrogen ≥13%
Amino Nitrogen = 2,0 ± 0,5%
Chlorides ≤ 13,0%
Sulfuric ash ≤ 22%
Loss on Drying ≤ 6,0%

Aminogram

AMINO ACID DISTRIBUTION (mg/g): under revision.
Aspartic acid :
Threonine :
Serine:
Glutamic acid :
Proline:
Glycine:
Alanine:
Cysteine:
Valine:
Methionine :
Isoleucine:
Leucine:
Tyrosine:
Phenylalanine:
Histidine:
Lysine:
Arginine:
Tryptophan:

Connexion

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