LACTALBUMIN HYDROLYSATE

Lactalbumin Hydrolysate is the enzymatically hydrolyzed protein portion of milk whey. It is a mixture of peptides, amino acids and carbohydrates, simple and complex. It is used for preparing bacterial, insect and mammalian cell Culture Media. It is used as an amino acid replacement. This peptone is obtained by a pancreatic digest of lactalbumin and whey protein. It is creamish to light yellowish colour, free flowing powder having characteristic odor but not pungent smell. Moreover, it is soluble in distilled water, and insoluble in alcohol.

Used as an ingredient in tissue culture media, fermentation media, media for the growth of lactobacilli and in media for the growth of Campylobacter spp. It provides nitrogen, amino acids, vitamins, and carbon in microbiological Culture Media.

Food & Beverages | Industrial & Lab Purposes

500 gm