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Culture Media Ingredients
For any Bacterium to be made for any specific purpose , it is necessary to provide an appropriate biochemical and biophysical environment is made available as “CULTURE MEDIUM” based upon the special need of particular bacteria, a variety of culture media have been developed. The manner in which bacteria are cultivated and purpose of culture media vary widely. In some cases Liquid media is used and in some others Solid medium is found suitable. The usual gelling agent for solid or semi-solid medium is Agar Agar. Agar is used because of its unique physical properties an because its unique physical properties and because it cannot be metabolized by most bacteria . it is also relatively inert and holds nutrients that are in aqueous solution. Other ingredients are added depending on specific purpose.
Peptone (Bacteriological)
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Product Details:
| 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 |
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Yeast Extract Powder
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Product Details:
| 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 |
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Malt Extract Powder (ME-2) - Bacteriological Grade
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Product Details:
| 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 |
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Bile Salt
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Product Details:
| 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 |
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Pancreatic Digest of Casein
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Product Details:
| 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 |
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