Description
Casein, as the main protein in milk, is considered a rich source of amino nitrogen. Hydrolyzed casein is added to the culture medium due to the presence of organic nitrogen and growth factor compounds. Tryptophan and some vitamins present in this type of casein are lost due to acid hydrolysis. The salt content of this type of peptone is very high, at about 36%. This type of casein is usually recommended for use in culture media that require fully hydrolyzed protein as a nitrogen source. One of the main applications of this peptone is its use in the Muller Hinton agar culture medium. Hydrolyzed casein with acid is very suitable for cultivation of bacteria such as diphtheria and tetanus bacilli in large scale (in the process of vaccine production).
STORAGE:
The powder container should be tightly closed, kept away from direct light, and stored at a temperature below 30 degrees Celsius. The best time to use is before the expiration date printed on the product label.
