Papaic Soy Peptone


CONTEXT:

A soy peptone produced via enzymatic hydrolysis (papain) of defatted, Identity Preserved (IP) soy flour. Certified non-animal, it brings balanced levels of sugar, Nitrogen and trace elements, thereby favouring the growth of numerous bacterial strains, as well as yeasts & moulds. 

APPLICATION:

The production process of this peptone orients its use in industrial fermentation, where color, particle size and aspect in solution are not the primary criteria of choice. It brings rapid growth for bacterial without specific needs, including yeasts and moulds.

PRINCIPLE CHEMICAL CHARACTERISTICS :
  • Total Nitrogen = 10 ± 1,0%
  • Amino Nitrogen = 2,0 ± 1,0%
  • Sulfuric ash ≤ 17%
  • Chlorides ≤ 1,0%
  • Nitrites = negative
  • Indole = negative
  • Aflatoxins < 2μg/kg (not routinely tested)

AMINO ACID DISTRIBUTION (mg/g):
  • Aspartic acid : 13
  • Threonine : 13
  • Serine: 34
  • Glutamic acid : 30
  • Proline: 3
  • Glycine: 36
  • Alanine: 29
  • Cysteine: 0
  • Valine: 5
  • Methionine : 14
  • Isoleucine: 6
  • Leucine: 62
  • Tyrosine: 31
  • Phenylalanine: 24
  • Histidine: 12
  • Lysine: 50
  • Arginine: 102
  • Tryptophan: 16

Cell Bio Catalog No.  Description
A160700 Papaic Soy Peptone

Papaic Soy Peptone Technical Data SheetMSDS - Papaic Soy Peptone