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Safety Information

93492

Millipore

Wheat Peptone

suitable for microbiology

Synonym(s):

Peptone from wheat

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About This Item

CAS Number:
94350-06-8
EC Number:
305-225-0
MDL number:
MFCD04041196
UNSPSC Code:
41106212
NACRES:
NA.85

biological source

wheat

Quality Level

200

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

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

JAN Code

93492-100G-F:
93492-500G-F:
93492-BULK-F:
93492-10G-KC-F:
93492-VAR-F:

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Certificates of Analysis (COA)

Lot/Batch Number
BCCG0079
BCCF0492
BCCB6378
BCBR9261V
BCBW1335

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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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