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Culture Media Ingredients
Tryptone Culture Media
Total Nitrogen | Not less than 11% |
Appearance | Cream colored hygroscopic, amorphous powder |
Odour | Characteristic but not putrescent |
pH solution | 5.5 to 7.0 (2%) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | s Not less than 27% |
Total Plate Count /gm | Not more than 50,000. |
E.Coli / 10 gm | Absent |
Salmonella / 10 gm. | Absent |
Lactalbumin Hydrolysate Culture Media
Total Nitrogen | Not less than 11 % |
Appearance | Light yellow brown colored amorphous powder. |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 ( 2% solution ) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 3.2% |
Degree of Hydrolysis | Not less than 29% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Liver Extract Powder
Appearance | Light brown colored amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (5.5 to 7.0) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Total Nitrogen | Not less than 11 % |
Proteins | Not less than 68% |
Alpha Amino Nitrogen | Not less than 3.2% |
Degree of Hydrolysis | Degree of Hydrolysis |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
TRYPTOSE Culture Media
Total Nitrogen | Not less than 12% |
Appearance | Light yellow to brown colored,amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 25% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Malt Extract Powder (Me-1)- Food Grade
Appearance | A light brown powder |
Odour | A sweet agreeable and characteristic |
pH | 5.0 to 6.0 (2% solution) |
Loss on Drying | Almost completely soluble in cold water,more readily in warm water. Aquious solution is not clear. |
Clarity | Not more than 5 % |
Proteins Content | Not less than 4% |
Maltose Content | Not less than 60% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Malt Extract Powder (ME-2) - Bacteriological Grade
Appearance | A light brown powder |
Odour | A sweet agreeable and characteristic |
pH | 5.0 to 6.0 (2% solution) |
Loss on Drying | Aqueous solution is clear |
Clarity | Not more than 5 % |
Proteins Content | Not less than 4% |
Maltose Content | Not less than 60% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Pancreatic Digest of Casein
Total Nitrogen | Not less than 11.5% |
Appearance | Cream colored hygroscopic, amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 73% |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 26% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Soya Peptone With Less Than 1% NACL.
Appearance | Yellow to light brown colored powder |
Odour | Charecteristic |
pH | 5.5 to 7.0 (2% solution) |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Loss on Drying | Loss on Drying |
Total Nitrogen | Not less than 9% |
Proteins | Not less than 56% |
Alpha Amino Nitrogen | Not less than 2% |
Degree of Hydrolysis | Not less than 22 % |
NaCl Content | Not less than 1 % |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Casein Peptone
Appearance | Cream colored amorphous powder |
Odour | Characteristic but not putrescent. |
pH Solution | 5.5 T6.7.0% (2%) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Total Nitrogen | Not less than 11.5 % |
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 26% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Meat Peptone
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Total Nitrogen | Not less than 13.5 % |
Proteins | Not less than 84 % |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 22% |
Odour | Characteristic but not putrescent |
pH Solution | 5.5 to 7.0% |
Loss on Drying | Not more than 5 % |
Appearance | Yellow to light brown hygroscopic powder |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
BIO TONE
Total Nitrogen | Not less than 11% |
Appearance | Cream colored hygroscopic, amorphous powder |
Odour | Characteristic but not putrescent |
pH solution | 5.5 to 7.0 (2%) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 2.5% |
Degree of Hydrolysis | Not less than 23% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Calcium Caseinate
Total Nitrogen | Not less than 12 % |
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 1.2% |
Total Plate Count | Not more than 50,000 gm |
E Coli | Absent 10 gm |
Salmonella | Absent 10 gm |
Appearance | Cream White powder |
Odour | Almost odourless |
pH 2% solution | 6.5 to 7.2 |
Dispersibility | 10% solution in water form uniform milk like suspension with no separation of phases. |
Loss on Drying | Not more than 5 % |
Dipeptone
Total Nitrogen | Not less than 12 % |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 25% |
Appearance | Light yellow colored,amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Lactalbumin Peptone
Total Nitrogen | Not less than 11.5 % |
Appearance | Light yellow brown colored amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 73% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 26% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Liver Peptone
Total Nitrogen | Not less than 12 % |
Appearance | Light brown colored amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 75% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 25% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Peptone (Bacteriological)
Appearance | Yellow to brown hygroscopic powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Total Nitrogen | Not less than 12.5% |
Proteins | Not less than 78% |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 24% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Mycological Peptone
Appearance | Yellow to brown colored amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.0 to 5.5 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Total Nitrogen | Not less than 13.5% |
Proteins | Not less than 85% |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 22% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
SODIUM CASEINATE
Appearance | Light Cream colored powder |
Taste and Odour | Almost bland |
pH | 6.5 to 7.5 (1 in 50) |
Solubility | 2 % solution in water is milky having no sedimentation |
Loss on Drying | Not more than 5 % |
Proteins | Not less than 80 % |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Casein Powder
Minimum Order Quantity | 25 Kg |
Usage/Application | Culture Media Application |
Packaging Size | 25 kg Drum |
Brand | Meron |
Country of Origin | Made in India |
Appearance | Light yellow colored granular powder |
Odour | Characteristic |
Loss on Drying | Not more than 7 % |
Total Nitrogen | Not less than 11.75% |
Proteins | Not less than 75% |
Additional Information:
- Delivery Time: 7 days
- Packaging Details: 25 kg drum packing
Gelatine Peptone
Appearance | Cream colored, amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Total Nitrogen | Not less than 12.5% |
Proteins | Not less than 78% |
Alpha Amino Nitrogen | Not less than 2.5% |
Degree of Hydrolysis | Not less than 20% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Soya Peptone
Appearance | Yellow to light brown colored powder |
Odour | Charecteristic |
pH | 5.5 to 7.0 (2% solution) |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Loss on Drying | Not more than 5 % |
Total Nitrogen | Not less than 9% |
Proteins | Not less than 56% |
Alpha Amino Nitrogen | Not less than 2% |
Degree of Hydrolysis | Not less than 22 % |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Peptone (Microbiological)
Appearance | Yellow to light brown hygroscopic powder |
Odour | Characteristic but not putrescent. |
pH solution | 5.5 to 7.0 ( 2%) |
Loss on Drying | Not more than 5 % |
Total Nitrogen | Not less than 12% |
Proteins | Not less than 75 % |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 25% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm | Absent |
Salmonella / 10 gm | Absent |
Proteose Peptone
Appearance | Light brown colored,amorphous powder. |
Odour | Characteristic but not putrescent. |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C. |
Total Nitrogen | Not less than 12% |
Proteins | Not less than 76% |
Alpha Amino Nitrogen | Not less than 3 % |
Degree of Hydrolysis | Not less than 25% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Bile Salt
Solubility | Soluble in water and alcohol, solution foams when strongly shaken |
pH | 6.0 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Colic Acid | NLT 45% |
Insoluble substances | NMT 0.1% |
Appearance | Light brown colored powder |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Casitone
Total Nitrogen | Not less than 11 % |
Appearance | Cream colored amorphous powder. |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and afterautoclaving at 121 deg C |
Proteins | Not less than 70% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 27% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Bile Extract
Appearance | Light brown colored powder |
pH | 6.0 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Solubility | Soluble in water and alcohol ,solution foams when strongly shaken |
Cholic Acid content | Not less than 47.0% |
Insoluble substance | Not more than 0.09% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Casein Enzyme Hydrolysate
Minimum Order Quantity | 25 Kilogram |
Appearance | Cream white amorphous powder. |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (1 in 50) |
Loss on Drying | Not more than 5 % |
Total Nitrogen | Not less than 11.5 % |
Proteins | Not less than 72% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 26% |
Solubility | Freely soluble in water, forming sparklingly clear solution, having no haze or sedimentation. Insoluble in alcohol and ether. |
Bacteriological Data:
Total Plate Count / gm. | Not more than 50,000 |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm | Absent |
Acid Hydrolysate Of Casein
Appearance | Light brown amorphous powder |
Odour | Characteristic |
pH | 5.0 to 7.0 (2% solution) |
Solubility | Freely soluble in water,forming sparklingly clear solution |
Loss on Drying | Not more than 5.0 % |
Ash | Not more than 30 % |
Total Nitrogen | Not less than 7.8% |
Amino Nitrogen | Not less than 4.5% |
Proteins | Not less than 50 % |
Degree of Hydrolysis | Not less than 57 % |
Sodium Chloride | Not more than 25 % |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Pancreatic Digest of Gelatin
Appearance | Cream coloured, amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5.0 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Total Nitrogen | Not less than 13.5% |
Proteins | Not less than 84% |
Alpha Amino Nitrogen | Not less than 2.5% |
Degree of Hydrolysis | Not less than 18 % |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Papain I.P
Appearance | White amorphous powder |
Odour | Characteristic |
Solubility | Freely soluble in water, insoluble in chloroform and ether |
Loss on Drying | Not more than 5 % |
Assay | Not less than 4.5 ml of N/10 NaOH |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Precaution: Papain may cause allergic manifestation. Person handling material should be protected against inhalation of dust and contact with the skin or eyes.
Shelf Life: About 2 years in original sealed drums placed in cool and dry place (at 80 to 150C) temperatures.
Meat Infusion 85% Protein
Total Nitrogen | Not less than 13.6 % |
Appearance | Yellow to brown colored amorphous powder |
Odour | Characteristic but not putrescent |
pH | 5.5 to 7.0 (2% solution) |
Loss on Drying | Not more than 5 % |
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Proteins | Not less than 85% |
Alpha Amino Nitrogen | Not less than 3% |
Degree of Hydrolysis | Not less than 22% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |
Yeast Extract Powder
Clarity | 2 % solution remains clear before and after autoclaving at 121 deg C |
Loss On Drying | Not more than 5 % |
Total Nitrogen | Not less than 9.6% |
Appearance | Light yellow powder |
Odour | Characteristic |
pH | 5.5 to 7.0 (2% solution) |
Proteins | Not less than 60% |
Alpha Amino Nitrogen | Not less than 4% |
Degree of Hydrolysis | Not less than 41% |
Total Plate Count / gm. | Not more than 50,000. |
E.Coli / 10 gm. | Absent |
Salmonella / 10 gm. | Absent |