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P4963

Millipore

Peptone Primatone® RL

suitable for microbiology

Synonyme(s) :

Peptone from animal tissue, Peptone from meat, Peptone from Animal tissue

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About This Item

Numéro CAS:
73049-73-7
Numéro MDL:
MFCD00131829
Code UNSPSC :
41106212
Nomenclature NACRES :
NA.85

Source biologique

animal

Niveau de qualité

200

Forme

powder

Durée de conservation

Limited shelf life, expiry date on the label

Conditionnement

pkg of 100 g

Conditions de stockage

(Tightly closed)

Perte

≤11% loss on drying

pH

6.9-7.6

Application(s)

food and beverages
microbiology

InChI

1S/C13H24O4/c1-6-13(3,7-2)9-8-10(11(14)16-4)12(15)17-5/h10H,6-9H2,1-5H3

Clé InChI

AIUDWMLXCFRVDR-UHFFFAOYSA-N

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Catégories apparentées

Description générale

Peptone Primatone® RL is widely used in industrial microbiology as a nutrient source for the growth of microorganisms in large-scale fermentation processes. Peptone Primatone® RL, also known as peptic meat peptone, is a water-soluble protein hydrolysate obtained from the pancreatic digestion of meat and used as a nutrient source in microbial culture media. It provides a wide range of nutrients, including amino acids, vitamins, minerals, and peptides, which support the growth of diverse microorganisms. It is particularly useful for the cultivation of fastidious and heterotrophic microbes that require complex nutrient sources.

Application

Peptone Primatone® RL is commonly used as an ingredient in many microbial culture media for the growth and identification of bacteria, yeasts, and molds from various pharmaceutical, environmental, and food and beverage samples.

Informations légales

Primatone is a registered trademark of Kerry Group

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

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Certificats d'analyse (COA)

Lot/Batch Number
0000344909
0000343788
0000369912
0000342105
0000335104

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Priyadharshini Ramachandran et al.
Journal of microbiology and biotechnology, 23(3), 351-356 (2013-03-07)
A high beta-glucosidase (BGL)-producing strain, Stereum hirsutum, was identified and isolated and showed a maximum BGL activity (10.4 U/ml) when cultured with Avicel and tryptone as the carbon and nitrogen sources, respectively. In comparison with other BGLs, BGL obtained from
Eliane Frimmersdorf et al.
Environmental microbiology, 12(6), 1734-1747 (2010-06-18)
In addition to transcriptome and proteome studies, metabolome analysis represents a third complementary approach to identify metabolic pathways and adaptation processes. In order to elucidate basic principles of metabolic versatility of Pseudomonas aeruginosa, we investigated the metabolome profiles of two
Takashi Kuda et al.
Food chemistry, 134(4), 1719-1723 (2013-02-28)
Listeria monocytogenes causes listeriosis in humans, mainly through the consumption of ready-to-eat foods such as cheese. Immunocompromised persons, the elderly, and pregnant women and their fetuses or newborns are at the highest risk for the infection. We examined the effects
M Taskin et al.
Journal of applied microbiology, 111(4), 826-834 (2011-07-19)
Peptones are one of the most expensive constituents of microbial media. This study was undertaken to prepare the peptone from waste chicken feathers through a new process. The chemical analysis of chicken feather peptone (CFP) was performed. The ability of
Michael Pistorino et al.
Biotechnology progress, 25(5), 1364-1371 (2009-07-28)
The recent use of heterologous hosts to produce natural products has shown significant potential, although limitations still exist regarding optimal production titers. In this study, we utilize micro-scale cultures and well-defined screening methods to identify key medium components that influence
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Base Ingredients of Microbiology Media

Culture media provides a habitat with suitable nutrients, energy sources, and certain environmental conditions for the growth of microorganisms. The components of the culture media range from simple sugars to peptones, salts, antibiotics, and complex indicators.

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