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19942

Millipore

Peptone (vegetable), No. 1

suitable for microbiology

Synonym(s):

Peptone from vegetable, Meat peptone replacement, Peptone from vegetables

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About This Item

CAS Number:
100209-45-8
EC Number:
309-353-8
UNSPSC Code:
41106212
NACRES:
NA.85

biological source

plant

Quality Level

200

form

powder

shelf life

60 mo. (Expiry date on the label)

composition

amino-nitrogen, ≥2.5%
total nitrogen (N), ≥10%

impurities

≤12% ash

loss

≤6% loss on drying

color

beige

pH

6.6±0.5 (25 °C, 2% in H2O)

solubility

H2O: 2%, clear, yellow

application(s)

food and beverages
vitamins, nutraceuticals, and natural products
microbiology

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General description

Peptone (vegetable) is a meat-free alternative to traditional peptones. A highly nutritious general purpose peptone for growth of bacteria and fungi.

Storage and Stability

Keep the container tightly closed in a dry and well-ventilated place.

Hygroscopic, Keep in a dry place.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

JAN Code

19942-VAR-F:
19942-500G-F-C:
19942-10G-KC-F:
19942-500G-F:
19942-BULK-F:

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Certificates of Analysis (COA)

Lot/Batch Number
BCCJ9863
BCCG8007
BCCG1472
BCCF3312
BCBV8745

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Vanessa C Thompson et al.
FEMS microbiology letters, 367(19) (2020-10-06)
We used error-prone PCR to generate mutations in a subtilisin protease-encoding gene, and screened for recombinants that expressed temperature-sensitive (TS) variants. From the dozens of mutations that we detected in the recombinant genes we found that those mutations that affected
Debra Rossouw et al.
Applied and environmental microbiology, 75(20), 6600-6612 (2009-08-25)
Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic

Articles

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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