Bacteriological Meat Extract | Nature | Bovine meat peptone |
| Description | Bacterial meat extracts are made by hydrolyzing bovine tissue with a reasonable mixture of enzymes. |
| Application | It is used alone to promote the growth of a wide range of microorganisms, including lactic acid bacteria. |
| Total Nitrogen | 12.0±1.0% |
| Amino Nitrogen | 4.0±1.0% |
| Sulfuric Ash | ≤17% |
| Chlorides | 1.5±0.5% |
| Loss on Drying | ≤6% |
| pH | 6.5-7.5 |
| Aminogram(mg/g) |
Aspartic acid : 82 Threonine: 31 Serine: 29 Glutamic acid : 96 Proline: 41 Glycine: 72 Alanine: 54 Cysteine: – Valine: 49 Methionine: 8 Isoleucine: 31 Leucine: 60 Tyrosine: 12 Phenylalanine: 38 Histidine: 20 Lysine: 65 Arginine: 37 Tryptophan: – |
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