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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.
Yeast Extract Powder
  • Yeast Extract Powder
  • Yeast Extract Powder
  • Yeast Extract Powder
  • Yeast Extract Powder
  • Yeast Extract Powder
  • Yeast Extract Powder

Yeast Extract Powder

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Product Brochure

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%
AppearanceLight yellow powder
pH5.5 to 7.0 (2% solution)
ProteinsNot less than 60%
Alpha Amino NitrogenNot less than 4%
OdourCharacteristic
Degree of HydrolysisNot 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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Tryptone Culture Media
  • Tryptone Culture Media
  • Tryptone Culture Media
  • Tryptone Culture Media
  • Tryptone Culture Media
  • Tryptone Culture Media
  • Tryptone Culture Media
  • Tryptone Culture Media

Tryptone Culture Media

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Product Brochure

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 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
  • Lactalbumin Hydrolysate Culture Media
  • Lactalbumin Hydrolysate Culture Media
  • Lactalbumin Hydrolysate Culture Media
  • Lactalbumin Hydrolysate Culture Media
  • Lactalbumin Hydrolysate Culture Media
  • Lactalbumin Hydrolysate Culture Media

Lactalbumin Hydrolysate Culture Media

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Product Brochure

Product Details:
Total NitrogenNot less than 11 %
AppearanceLight yellow brown 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
Degree of HydrolysisNot less than 29%
Loss on DryingNot more than 5 %
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
  • Liver Extract Powder
  • Liver Extract Powder
  • Liver Extract Powder
  • Liver Extract Powder
  • Liver Extract Powder
  • Liver Extract Powder

Liver Extract Powder

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Product Brochure

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

TRYPTOSE Culture Media

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Product Brochure

Product Details:
Total NitrogenNot less than 12%
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
pH5.5 to 7.0 (2% solution)
ProteinsNot less than 75%
AppearanceLight yellow to brown 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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Malt Extract Powder (Me-1)- Food Grade
  • Malt Extract Powder (Me-1)- Food Grade
  • Malt Extract Powder (Me-1)- Food Grade
  • Malt Extract Powder (Me-1)- Food Grade
  • Malt Extract Powder (Me-1)- Food Grade
  • Malt Extract Powder (Me-1)- Food Grade
  • Malt Extract Powder (Me-1)- Food Grade
  • Malt Extract Powder (Me-1)- Food Grade

Malt Extract Powder (Me-1)- Food Grade

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Product Brochure

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
  • Malt Extract Powder (ME-2) - Bacteriological Grade
  • Malt Extract Powder (ME-2) - Bacteriological Grade
  • Malt Extract Powder (ME-2) - Bacteriological Grade
  • Malt Extract Powder (ME-2) - Bacteriological Grade
  • Malt Extract Powder (ME-2) - Bacteriological Grade
  • Malt Extract Powder (ME-2) - Bacteriological Grade

Malt Extract Powder (ME-2) - Bacteriological Grade

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Product Brochure

Product Details:
AppearanceA light brown powder
OdourA sweet agreeable and characteristic
pH5.0 to 6.0 (2% solution)
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
  • Pancreatic Digest of Casein
  • Pancreatic Digest of Casein
  • Pancreatic Digest of Casein
  • Pancreatic Digest of Casein
  • Pancreatic Digest of Casein
  • Pancreatic Digest of Casein

Pancreatic Digest of Casein

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Product Brochure

Product Details:
AppearanceCream colored hygroscopic, 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
Loss on DryingNot more than 5 %
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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Pancreatic Digest of Gelatin
  • Pancreatic Digest of Gelatin
  • Pancreatic Digest of Gelatin
  • Pancreatic Digest of Gelatin
  • Pancreatic Digest of Gelatin
  • Pancreatic Digest of Gelatin
  • Pancreatic Digest of Gelatin
  • Pancreatic Digest of Gelatin

Pancreatic Digest of Gelatin

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Product Brochure

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
Total NitrogenNot less than 13.5%
ProteinsNot less than 84%
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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Soya Peptone With Less Than 1% NACL.
  • Soya Peptone With Less Than 1% NACL.
  • Soya Peptone With Less Than 1% NACL.
  • Soya Peptone With Less Than 1% NACL.
  • Soya Peptone With Less Than 1% NACL.
  • Soya Peptone With Less Than 1% NACL.
  • Soya Peptone With Less Than 1% NACL.
  • Soya Peptone With Less Than 1% NACL.

Soya Peptone With Less Than 1% NACL.

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Product Brochure

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

BIO TONE

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Product Brochure

Product Details:
AppearanceCream colored hygroscopic, amorphous powder
OdourCharacteristic but not putrescent
pH solution5.5 to 7.0 (2%)
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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Calcium Caseinate
  • Calcium Caseinate
  • Calcium Caseinate
  • Calcium Caseinate
  • Calcium Caseinate
  • Calcium Caseinate
  • Calcium Caseinate
  • Calcium Caseinate

Calcium Caseinate

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Product Brochure

Product Details:
Total NitrogenNot less than 12 %
ProteinsNot less than 75%
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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Dipeptone
  • Dipeptone
  • Dipeptone
  • Dipeptone
  • Dipeptone
  • Dipeptone
  • Dipeptone
  • Dipeptone

Dipeptone

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Product Brochure

Product Details:
Total NitrogenNot less than 12 %
AppearanceLight yellow colored,amorphous powder
OdourCharacteristic but not putrescent
ProteinsNot less than 75%
Degree of HydrolysisNot less than 25%
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%
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)
  • Peptone (Bacteriological)
  • Peptone (Bacteriological)
  • Peptone (Bacteriological)
  • Peptone (Bacteriological)
  • Peptone (Bacteriological)
  • Peptone (Bacteriological)

Peptone (Bacteriological)

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Product Brochure

Product Details:
Alpha Amino NitrogenNot less than 3 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 12.5%
Loss on DryingNot more than 5 %
Degree of HydrolysisNot less than 24%
ProteinsNot less than 78%
pH5.5 to 7.0 (2% solution)
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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SODIUM CASEINATE
  • SODIUM CASEINATE
  • SODIUM CASEINATE
  • SODIUM CASEINATE
  • SODIUM CASEINATE
  • SODIUM CASEINATE
  • SODIUM CASEINATE
  • SODIUM CASEINATE

SODIUM CASEINATE

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Product Brochure

Product Details:
AppearanceLight Cream colored powder
Taste and OdourAlmost bland
pH6.5 to 7.5 (1 in 50)
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
  • Casein Powder
  • Casein Powder
  • Casein Powder
  • Casein Powder
  • Casein Powder
  • Casein Powder

Casein Powder

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Product Brochure

Product Details:
Minimum Order Quantity25 Kg
Usage/ApplicationCulture Media Application
Packaging Size25 kg Drum
BrandMeron
ProteinsNot less than 75%
Total NitrogenNot less than 11.75%
AppearanceLight yellow colored granular powder
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
  • Gelatine Peptone
  • Gelatine Peptone
  • Gelatine Peptone
  • Gelatine Peptone
  • Gelatine Peptone
  • Gelatine Peptone

Gelatine Peptone

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Product Brochure

Product Details:
Loss on DryingNot more than 5 %
ProteinsNot less than 78%
Alpha Amino NitrogenNot less than 2.5%
Total NitrogenNot less than 12.5%
Degree of HydrolysisNot less than 20%
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
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
  • Soya Peptone
  • Soya Peptone
  • Soya Peptone
  • Soya Peptone
  • Soya Peptone
  • Soya Peptone

Soya Peptone

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Product Brochure

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

Peptone (Microbiological)

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Product Brochure

Product Details:
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%
ProteinsNot less than 75 %
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
  • Casitone
  • Casitone
  • Casitone
  • Casitone
  • Casitone
  • Casitone

Casitone

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Product Brochure

Product Details:
AppearanceCream colored amorphous powder.
pH5.5 to 7.0 (2% solution)
OdourCharacteristic but not putrescent
Clarity2 % solution remains clear before and afterautoclaving at 121 deg C
Loss on DryingNot more than 5 %
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 Salt
  • Bile Salt
  • Bile Salt
  • Bile Salt
  • Bile Salt
  • Bile Salt
  • Bile Salt

Bile Salt

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Product Brochure

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

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Bile Extract
  • Bile Extract
  • Bile Extract
  • Bile Extract
  • Bile Extract
  • Bile Extract
  • Bile Extract
  • Bile Extract

Bile Extract

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Product Brochure

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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Casein Enzyme Hydrolysate
  • Casein Enzyme Hydrolysate
  • Casein Enzyme Hydrolysate
  • Casein Enzyme Hydrolysate
  • Casein Enzyme Hydrolysate
  • Casein Enzyme Hydrolysate
  • Casein Enzyme Hydrolysate
  • Casein Enzyme Hydrolysate

Casein Enzyme Hydrolysate

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Product Brochure

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

Acid Hydrolysate Of Casein

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Product Brochure

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

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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Casein Peptone
  • Casein Peptone
  • Casein Peptone
  • Casein Peptone
  • Casein Peptone
  • Casein Peptone
  • Casein Peptone
  • Casein Peptone

Casein Peptone

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Product Brochure

Product Details:
Degree of HydrolysisNot less than 26%
Alpha Amino NitrogenNot less than 3%
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 11.5 %
ProteinsNot less than 75%
pH Solution5.5 T6.7.0% (2%)
Loss on DryingNot more than 5 %
OdourCharacteristic but not putrescent.
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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Meat Peptone
  • Meat Peptone
  • Meat Peptone
  • Meat Peptone
  • Meat Peptone
  • Meat Peptone
  • Meat Peptone
  • Meat Peptone

Meat Peptone

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Product Brochure

Product Details:
Degree of HydrolysisNot less than 22%
OdourCharacteristic but not putrescent
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 13.5 %
ProteinsNot less than 84 %
pH Solution5.5 to 7.0%
Loss on DryingNot more than 5 %
AppearanceYellow to light brown hygroscopic powder
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
  • Lactalbumin Peptone
  • Lactalbumin Peptone
  • Lactalbumin Peptone
  • Lactalbumin Peptone
  • Lactalbumin Peptone
  • Lactalbumin Peptone

Lactalbumin Peptone

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Product Brochure

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

Liver Peptone

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Product Brochure

Product Details:
Total NitrogenNot less than 12 %
AppearanceLight brown colored amorphous powder
Degree of HydrolysisNot less than 25%
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
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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Mycological Peptone
  • Mycological Peptone
  • Mycological Peptone
  • Mycological Peptone
  • Mycological Peptone
  • Mycological Peptone
  • Mycological Peptone
  • Mycological Peptone

Mycological Peptone

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Product Brochure

Product Details:
OdourCharacteristic but not putrescent
pH5.0 to 5.5 (2% solution)
Total NitrogenNot less than 13.5%
Alpha Amino NitrogenNot less than 3 %
AppearanceYellow to brown colored amorphous powder
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 85%
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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Papain I.P
  • Papain I.P
  • Papain I.P
  • Papain I.P
  • Papain I.P
  • Papain I.P
  • Papain I.P
  • Papain I.P

Papain I.P

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Product Brochure

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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Proteose Peptone
  • Proteose Peptone
  • Proteose Peptone
  • Proteose Peptone
  • Proteose Peptone
  • Proteose Peptone
  • Proteose Peptone
  • Proteose Peptone

Proteose Peptone

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Product Brochure

Product Details:
AppearanceLight brown colored,amorphous powder.
OdourCharacteristic but not putrescent.
ProteinsNot less than 76%
Degree of HydrolysisNot less than 25%
Alpha Amino NitrogenNot less than 3 %
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Total NitrogenNot less than 12%
Clarity2 % solution remains clear before and after autoclaving at 121 deg C.
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 Infusion 85% Protein
  • Meat Infusion 85% Protein
  • Meat Infusion 85% Protein
  • Meat Infusion 85% Protein
  • Meat Infusion 85% Protein
  • Meat Infusion 85% Protein
  • Meat Infusion 85% Protein
  • Meat Infusion 85% Protein

Meat Infusion 85% Protein

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Product Brochure

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

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

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