Pork meat peptone
This Brazilian origin porcine peptone finds applications in fermentation for enzyme production and in diagnostics, where its clear nature is of value. An ingredient of choice for the growth and detection of Pseudomonas.
PRINCIPLE CHEMICAL CHARACTERISTICS :
Total Nitrogen = 15 ± 1,0%
Amino Nitrogen = 4,0 ± 1,0%
Sulfuric ash ≤ 17%
Chlorides = 1,5 ± 0,5%
Nitrites = absence
Optical density at 2% (400 nm) ≤ 0,2
pH at 2% : 7,0 ± 0,5
Stability at 2% after sterilization : stable
Aminogram
AMINO ACID DISTRIBUTION (mg/g):
Aspartic acid : 54
Threonine: 18
Serine: 32
Glutamic acid : 96
Proline: 119
Glycine: 211
Alanine: 80
Cysteine: 2
Valine: 23
Methionine: 8
Isoleucine: 14
Leucine: 30
Tyrosine: 8
Phenylalanine: 19
Histidine: 8
Lysine: 35
Arginine: 73
Tryptophan : –
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