CULTURE MEDIA - PEPTONE BACTERIOLOGICAL
It is a result of hydrolysis of fresh lean meat specially selected to yield maximum growth of fastidious microorganisms. The high quality pure lean meat used for this to ensure consistent colony characteristics when used in different media.
It is a result of hydrolysis of fresh lean meat specially selected to yield maximum growth of fastidious microorganisms. The high quality pure lean meat used for this to ensure consistent colony characteristics when used in different media.
| Quality Control | |
|---|---|
| PHYSICAL DATA | |
| Appearance | Light cream amorphous powder |
| Odour | Characteristic but not putrescent |
| pH (2% solution) | 6.0 to 7.0 |
| Solubility | Freely soluble in water forming sparklingly clear soln |
| Loss on Drying | Not more than 5.0% |
| CHEMICAL DATA | |
| Total Nitrogen (Kjaldal method) content TN | Not less than 13.5% |
| Amino Nitrogen AN | Not less than 4.0 % |
| Total Protein content (kjaldal factor- 6.25) |
Not less than 80.5% |
| Degree of Hydrolysis DH = (AN/TN) X 100 |
Not less than 30% |
| Ash | Not more than 10% |
| Proteose Test (As per USP) | Passes |
| Coagulable protein (As per USP) |
Passes |
| BACTERIOLOGICAL DATA | |
| Total Plate Count | Not more than 5000CFU/gm |
| E.coli/10 gm | Absent |
| Salmonella/10gm | Absent |