Bovine meat peptone
The tissues used in this peptone allow the growth of a wide range of bacteria. An ingredient valued for its quality, traceability and performance when used in vaccine manufacturing and in certain dehydrated culture media.
PRINCIPLE CHEMICAL CHARACTERISTICS :
Total Nitrogen = 11 – 15%
pH at 2% = 6,0 – 8,0
Sulfuric ash ≤ 16%
Loss on Drying ≤ 6%
Nitrites = negative
Stability at 2% = stable
Aminogram
AMINO ACID DISTRIBUTION (mg/g): EN COURS DE REVISION
Aspartic acid :
Threonine:
Serine:
Glutamic acid :
Proline:
Glycine:
Alanine:
Cysteine:
Valine:
Methionine:
Isoleucine:
Leucine:
Tyrosine:
Phenylalanine:
Histidine:
Lysine:
Arginine:
Tryptophan:
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