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Bacteriological Meat Extract A172000

Description

Bacteriological Meat Extract is produced through the judicious mixture of enzyme hydrolyzed bovine tissues of Brazilian origin. Often associated with Tryptone in dehydrated media compositions, it is a rich peptone that can be used alone to favor the growth of a wide variety of microorganisms, including lactic acid bacteria.

 

Bovine meat peptone

This reference comes with EDQM certification in order to allow its use in human and veterinary pharmaceutical products.
PRINCIPLE CHEMICAL CHARACTERISTICS :
Total Nitrogen = 12,0 ± 1,0%
Amino Nitrogen = 4,0 ± 1,0%
pH = 6,5 – 7,5
Sulfuric ash ≤ 17%
Chlorides = 1,5 ± 0,5%
Loss on Drying = ≤6%

Aminogram

AMINO ACID DISTRIBUTION (mg/g):
Aspartic acid : 82
Threonine: 31
Serine: 29
Glutamic acid : 96
Proline: 41
Glycine: 72
Alanine: 54
Cysteine: –
Valine: 49
Methionine: 8
Isoleucine: 31
Leucine: 60
Tyrosine: 12
Phenylalanine: 38
Histidine: 20
Lysine: 65
Arginine: 37
Tryptophan: –

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