93492
Wheat Peptone
suitable for microbiology
Synonym(s):
Peptone from wheat
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About This Item
Recommended Products
biological source
wheat
Quality Level
form
powder
shelf life
limited shelf life, expiry date on the label
composition
amino-nitrogen, ≥2%
total nitrogen (N), ≥11%
impurities
<24% ash
loss
<6% loss on drying
pH
6.8±0.5 (2% in H2O)
solubility
H2O: 2%, clear, light yellow to brown
application(s)
food and beverages
microbiology
suitability
Enterobacter spp.
Lactobacillus spp.
Listeria spp.
General description
Wheat Peptone is obtained by enzymatic hydrolysis of wheat proteins. This peptone favors the growth of Enterobacteria, and Listeria. It is also suited for the culture of Lactobacillus. By nature of its high protein content and relatively clear aspect. Wheat Peptone is particualrly well suited for broth cultures and applications where transparency is essential.
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
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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
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