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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.Casein Peptone
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Product Details:| 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% |
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
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Product Details:| 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 |
Bacteriological Data:
| Total Plate Count / gm. | Not more than 50,000. |
| E.Coli / 10 gm. | Absent |
| Salmonella / 10 gm. | Absent |
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Tryptone Culture Media
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Product Details:| 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% |
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
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Product Details:| 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% |
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
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Product Details:| 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 |
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Calcium Caseinate
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Product Details:| 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 |
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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Dipeptone
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Product Details:| 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) |
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
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Product Details:| 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% |
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
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Product Details:| 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% |
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
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Product Details:| 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 |
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
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Product Details:| 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% |
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)
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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% |
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
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Product Details:| 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% |
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
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Product Details:| 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 % |
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
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Product Details:| 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% |
Bacteriological Data:
| Total Plate Count / gm. | Not more than 50,000. |
| E.Coli / 10 gm. | Absent |
| Salmonella / 10 gm. | Absent |
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Gelatine Peptone
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Product Details:| 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% |
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
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Product Details:| 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 % |
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
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Product Details:| 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 % |
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
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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% |
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)
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Product Details:| 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% |
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
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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 | 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% |
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
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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% |
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
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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% |
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
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Product Details:| 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% |
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
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Product Details:| 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 % |
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.
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Product Details:| 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 % |
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
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Product Details:| 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% |
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
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Product Details:| 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% |
Bacteriological Data:
| Total Plate Count / gm. | Not more than 50,000. |
| E.Coli / 10 gm. | Absent |
| Salmonella / 10 gm. | Absent |
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Papain I.P
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Product Details:| 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 |
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
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Product Details:| 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% |
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
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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 |
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
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Product Details:| 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% |
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Marine Hydrocolloids
Kurian Jose J R (Partner)
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