Recommended Products
biological source
bovine milk
form
powder
nitrogen analysis
≥4.3% amino, ≥11.0% total
technique(s)
microbiological culture: suitable
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Application
N-Z-Amine® B has been used along with casein to study the synergetic effect in combination with ascorbic acid and β-carotene in slowing down the oxidation of linoleic acid in model oxidation systems.
Biochem/physiol Actions
N-Z-Amine® B is a pancreatic digest of casein. It has been used in culture mediums to grow and produce enterotoxins by Staphylococcus.
Features and Benefits
A refined hydrolysate with good solubility after heating
Legal Information
N-Z-Amine is a registered trademark of Kerry Group
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
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STUDIES ON IMMUNITY TO TOXINS OF CLOSTRIDIUM BOTULINUM I. A: Simplified Procedure for Isolation of Type A Toxin
Duff JT, et al.
Journal of Bacteriology, 73(1), 42-42 (1957)
Staphylococcus aureus enterotoxin B release (excretion) under controlled conditions of fermentation.
J F Metzger et al.
Applied microbiology, 25(5), 770-773 (1973-05-01)
Release of Staphylococcus aureus enterotoxin B (SEB) into the culture medium was initiated during the mid-log phase of growth. A medium consisting of 4% N-Z Amine A (Sheffield), 0.2% dextrose, and 1% yeast extract supported maximum production of SEB. Although
C Genigeorgis et al.
Applied microbiology, 21(5), 862-866 (1971-05-01)
Growth and production of enterotoxin C by Staphylococcus aureus strain 137 in 3% + 3% protein hydrolysate powder N-Z Amine NAK broths with 0 to 12% NaCl and an initial pH of 4.00 to 9.83 were studied during an 8-day
Synergistic effect of antioxidant activity of casein and its enzymatic hydrolysate in combination with ascorbic acid and $\beta$-carotene in model oxidation systems
Bzducha A and Wolosiak R
Acta Scientiarum Polonorum. Technologia Alimentaria, 5(1), 113-133 (2006)
T N Morita et al.
Applied and environmental microbiology, 38(1), 39-42 (1979-07-01)
From comparisons of 4% N-Z Amine NAK made with distilled water, naturally hard water, and synthetic salt solutions, it appeared that magnesium and, to a lesser extent, iron were limiting factors in the production of staphylococcal enterotoxins B and C
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