70175

Pepton aus Fleisch, enzymatisch verdaut

suitable for microbiology

• Synonym(e): Pepton aus Rinderfleisch
• CAS-Nummer: 91079-38-8
• EG-Nummer: 293-426-3
• UNSPSC-Code: 12352202
• eCl@ss: 42040102
• NACRES: NA.74

Eigenschaften

• Biologische Quelle: bovine skeletal muscle
• Form: powder
• Methode(n): microbiological culture: suitable
• Verunreinigungen: ≥10% total nitrogen (N); ≥3% amino N
• Glührückstand: ≤12%
• Verlust: ≤6% loss on drying
• pH-Wert: 7.0±0.5 (25 °C, 2% in H₂O)
• Löslichkeit: H₂O: 2%, clear, slightly yellow
• Anwendung(en): food and beverages; microbiology
• Eignung: Clostridium spp.; Corynebacterium spp.; Salmonella spp.; Staphylococcus spp.

Beschreibung

Allgemeine Beschreibung

A specialized peptone prepared by the enzymatic digestion of selected fresh meat which can be used in media for the production of bacterial toxins from organisms such as Corynebacterium diphtheriae, Staphylococci, Clostridiae, and Salmonellae.

Anwendung

Peptone from meat, enzymatic digest has been used:

• to culture Candida albicans
• to study its effects on canonical and non-canonical receptors of glucagon-like peptide 1 (GLP1) in human colon tissue in different ex vivo models
• as a component of the nutrient broth (NB) to study its efficacy against pathogen resistance in grapevine plants

Sicherheitshinweise

• Lagerklassenschlüssel: 11 - Combustible Solids
• WGK: WGK 3
• Flammpunkt (°F): Not applicable
• Flammpunkt (°C): Not applicable
• Persönliche Schutzausrüstung: Eyeshields, Gloves, type N95 (US)