Pork meat peptone
Perfectly adapted to a use in fermentation, the peptone can also be used in diagnostics in light of a relatively light color intensity.
PRINCIPLE CHEMICAL CHARACTERISTICS :
Total Nitrogen > 10%
Amino Nitrogen > 5,0%
Sulfuric ash ≤ 19%
Chlorides ≤ 2%
pH at 5% = 6,0 ± 1,0
Loss on Drying ≤ 6%
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:
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