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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.
Tryptone Culture Media

Tryptone Culture Media

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Product Details:
AppearanceCream colored hygroscopic, amorphous powder
OdourCharacteristic but not putrescent
pH solution5.5 to 7.0 (2%)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3 %
Degree of Hydrolysiss Not less than 27%
Total NitrogenNot less than 11%
Bacteriological Data:
Total Plate Count /gm

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm.

Absent

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Lactalbumin Hydrolysate Culture Media

Lactalbumin Hydrolysate Culture Media

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Product Details:
Total NitrogenNot less than 11 %
AppearanceLight yellow brown colored amorphous powder.
Loss on DryingNot more than 5 %
Degree of HydrolysisNot less than 29%
OdourCharacteristic but not putrescent
pH5.5 to 7.0 ( 2% solution )
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3.2%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Liver Extract Powder

Liver Extract Powder

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Product Details:
ProteinsNot less than 68%
Alpha Amino NitrogenNot less than 3.2%
Degree of HydrolysisDegree of Hydrolysis
AppearanceLight brown colored amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (5.5 to 7.0)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 11 %
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent


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TRYPTOSE Culture Media

TRYPTOSE Culture Media

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Product Details:
Total NitrogenNot less than 12%
ProteinsNot less than 75%
AppearanceLight yellow to brown colored,amorphous powder
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 25%
OdourCharacteristic but not putrescent
Bacteriological Data:
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-1)- Food Grade

Malt Extract Powder (Me-1)- Food Grade

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Product Details:
pH5.0 to 6.0 (2% solution)
Loss on DryingAlmost completely soluble in cold water,more readily in warm water. Aquious solution is not clear.
ClarityNot more than 5 %
Proteins ContentNot less than 4%
Maltose ContentNot less than 60%
AppearanceA light brown powder
OdourA sweet agreeable and characteristic
Microbiological Data:
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

Malt Extract Powder (ME-2) - Bacteriological Grade

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Product Details:
AppearanceA light brown powder
pH5.0 to 6.0 (2% solution)
OdourA sweet agreeable and characteristic
ClarityNot more than 5 %
Loss on DryingAqueous solution is clear
Proteins ContentNot less than 4%
Maltose ContentNot less than 60%
Microbiological Data:
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

Pancreatic Digest of Casein

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Product Details:
AppearanceCream colored hygroscopic, amorphous powder
pH5.5 to 7.0 (2% solution)
OdourCharacteristic but not putrescent
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Alpha Amino NitrogenNot less than 3 %
ProteinsNot less than 73%
Degree of HydrolysisNot less than 26%
Total NitrogenNot less than 11.5%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Soya Peptone With Less Than 1% NACL.

Soya Peptone With Less Than 1% NACL.

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Product Details:
AppearanceYellow to light brown colored powder
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Alpha Amino NitrogenNot less than 2%
Degree of HydrolysisNot less than 22 %
NaCl ContentNot less than 1 %
OdourCharecteristic
pH5.5 to 7.0 (2% solution)
Loss on DryingLoss on Drying
Total NitrogenNot less than 9%
ProteinsNot less than 56%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Casein Peptone

Casein Peptone

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Product Details:
Total NitrogenNot less than 11.5 %
pH Solution5.5 T6.7.0% (2%)
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3%
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Degree of HydrolysisNot less than 26%
AppearanceCream colored amorphous powder
OdourCharacteristic but not putrescent.
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Meat Peptone

Meat Peptone

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Product Details:
Loss on DryingNot more than 5 %
AppearanceYellow to light brown hygroscopic powder
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 13.5 %
Alpha Amino NitrogenNot less than 3 %
OdourCharacteristic but not putrescent
pH Solution5.5 to 7.0%
ProteinsNot less than 84 %
Degree of HydrolysisNot less than 22%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent


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BIO TONE

BIO TONE

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Product Details:
AppearanceCream colored hygroscopic, amorphous powder
pH solution5.5 to 7.0 (2%)
OdourCharacteristic but not putrescent
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Loss on DryingNot more than 5 %
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 2.5%
Degree of HydrolysisNot less than 23%
Total NitrogenNot less than 11%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Dipeptone

Dipeptone

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Product Details:
Total NitrogenNot less than 12 %
Degree of HydrolysisNot less than 25%
Loss on DryingNot more than 5 %
ProteinsNot less than 75%
AppearanceLight yellow colored,amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Alpha Amino NitrogenNot less than 3%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Lactalbumin Peptone

Lactalbumin Peptone

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Product Details:
Total NitrogenNot less than 11.5 %
Alpha Amino NitrogenNot less than 3%
AppearanceLight yellow brown colored amorphous powder
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 73%
Degree of HydrolysisNot less than 26%
OdourCharacteristic but not putrescent
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Peptone (Bacteriological)

Peptone (Bacteriological)

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Product Details:
Alpha Amino NitrogenNot less than 3 %
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Degree of HydrolysisNot less than 24%
ProteinsNot less than 78%
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 12.5%
OdourCharacteristic but not putrescent
AppearanceYellow to brown hygroscopic powder
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Mycological Peptone

Mycological Peptone

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Product Details:
AppearanceYellow to brown colored amorphous powder
Total NitrogenNot less than 13.5%
Degree of HydrolysisNot less than 22%
OdourCharacteristic but not putrescent
pH5.0 to 5.5 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 85%
Alpha Amino NitrogenNot less than 3 %
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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SODIUM CASEINATE

SODIUM CASEINATE

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Product Details:
AppearanceLight Cream colored powder
pH6.5 to 7.5 (1 in 50)
Taste and OdourAlmost bland
Solubility2 % solution in water is milky having no sedimentation
Loss on DryingNot more than 5 %
ProteinsNot less than 80 %
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Casein Powder

Casein Powder

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Product Details:
Minimum Order Quantity25 Kg
Usage/ApplicationCulture Media Application
Packaging Size25 kg Drum
BrandMeron
Total NitrogenNot less than 11.75%
AppearanceLight yellow colored granular powder
ProteinsNot less than 75%
OdourCharacteristic
Loss on DryingNot more than 7 %
Country of OriginMade in India
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. We can offer high quality Casein Powder

Additional Information:

  • Delivery Time: 7 days
  • Packaging Details: 25 kg drum packing
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Gelatine Peptone

Gelatine Peptone

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Product Details:
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 12.5%
ProteinsNot less than 78%
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Alpha Amino NitrogenNot less than 2.5%
Degree of HydrolysisNot less than 20%
Loss on DryingNot more than 5 %
AppearanceCream colored, amorphous powder
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Soya Peptone

Soya Peptone

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Product Details:
Alpha Amino NitrogenNot less than 2%
Degree of HydrolysisNot less than 22 %
AppearanceYellow to light brown colored powder
pH5.5 to 7.0 (2% solution)
OdourCharecteristic
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Loss on DryingNot more than 5 %
Total NitrogenNot less than 9%
ProteinsNot less than 56%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Peptone (Microbiological)

Peptone (Microbiological)

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Product Details:
ProteinsNot less than 75 %
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 25%
AppearanceYellow to light brown hygroscopic powder
OdourCharacteristic but not putrescent.
pH solution5.5 to 7.0 ( 2%)
Loss on DryingNot more than 5 %
Total NitrogenNot less than 12%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm

Absent

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Proteose Peptone

Proteose Peptone

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Product Details:
Clarity2 % solution remains clear before and after autoclaving at 121 deg C.
Degree of HydrolysisNot less than 25%
Total NitrogenNot less than 12%
ProteinsNot less than 76%
Alpha Amino NitrogenNot less than 3 %
AppearanceLight brown colored,amorphous powder.
OdourCharacteristic but not putrescent.
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Bile Salt

Bile Salt

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Product Details:
SolubilitySoluble in water and alcohol, solution foams when strongly shaken
Colic AcidNLT 45%
Insoluble substancesNMT 0.1%
AppearanceLight brown colored powder
pH6.0 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Casitone

Casitone

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Product Details:
AppearanceCream colored amorphous powder.
pH5.5 to 7.0 (2% solution)
OdourCharacteristic but not putrescent
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and afterautoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 27%
Total NitrogenNot less than 11 %
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Bile Extract

Bile Extract

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Product Details:
AppearanceLight brown colored powder
pH6.0 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
SolubilitySoluble in water and alcohol ,solution foams when strongly shaken
Cholic Acid contentNot less than 47.0%
Insoluble substanceNot more than 0.09%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Liver Peptone

Liver Peptone

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Product Details:
Total NitrogenNot less than 12 %
AppearanceLight brown colored amorphous powder
pH5.5 to 7.0 (2% solution)
Degree of HydrolysisNot less than 25%
OdourCharacteristic but not putrescent
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Casein Enzyme Hydrolysate

Casein Enzyme Hydrolysate

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Product Details:
Minimum Order Quantity25 Kilogram
Total NitrogenNot less than 11.5 %
Degree of HydrolysisNot less than 26%
ProteinsNot less than 72%
Alpha Amino NitrogenNot less than 3%
pH5.5 to 7.0 (1 in 50)
Loss on DryingNot more than 5 %
AppearanceCream white amorphous powder.
OdourCharacteristic but not putrescent
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

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Acid Hydrolysate Of Casein

Acid Hydrolysate Of Casein

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Product Details:
Amino NitrogenNot less than 4.5%
ProteinsNot less than 50 %
AppearanceLight brown amorphous powder
OdourCharacteristic
AshNot more than 30 %
Total NitrogenNot less than 7.8%
Degree of HydrolysisNot less than 57 %
Sodium ChlorideNot more than 25 %
pH5.0 to 7.0 (2% solution)
SolubilityFreely soluble in water,forming sparklingly clear solution
Loss on DryingNot more than 5.0 %
Bacteriological Data:
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 Gelatin

Pancreatic Digest of Gelatin

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Product Details:
AppearanceCream coloured, amorphous powder
pH5.5 to 7.0 (2% solution)
OdourCharacteristic but not putrescent
Loss on DryingNot more than 5.0 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 84%
Total NitrogenNot less than 13.5%
Alpha Amino NitrogenNot less than 2.5%
Degree of HydrolysisNot less than 18 %
Bacteriological Data: 
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Calcium Caseinate

Calcium Caseinate

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Product Details:
ProteinsNot less than 75%
Total NitrogenNot less than 12 %
Alpha Amino NitrogenNot less than 1.2%
Total Plate CountNot more than 50,000 gm
E ColiAbsent 10 gm
SalmonellaAbsent 10 gm
Physical Data:
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 %

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Papain I.P

Papain I.P

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Product Details:
AppearanceWhite amorphous powder
OdourCharacteristic
SolubilityFreely soluble in water, insoluble in chloroform and ether
Loss on DryingNot more than 5 %
AssayNot less than 4.5 ml of N/10 NaOH
Microbiological Data:
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.
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Meat Infusion 85% Protein

Meat Infusion 85% Protein

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Product Details:
Total NitrogenNot less than 13.6 %
ProteinsNot less than 85%
Alpha Amino NitrogenNot less than 3%
AppearanceYellow to brown colored amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Degree of HydrolysisNot less than 22%
Bacteriological Data:
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

Product Price: Get Latest Price

Product Details:
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Loss On DryingNot more than 5 %
Total NitrogenNot less than 9.6%
OdourCharacteristic
ProteinsNot less than 60%
Degree of HydrolysisNot less than 41%
AppearanceLight yellow powder
pH5.5 to 7.0 (2% solution)
Alpha Amino NitrogenNot less than 4%
Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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