蛋白胨来源于酪蛋白 [蛋白质水解产物]，Protein Hydrolysate N-Z-Amine® AS；suitable for microbiology

生物来源

bovine milk

质量水平

200

测定

≥12% total nitrogen (N) basis
≥5% amino-nitrogen basis

形式

powder

灼烧残渣

≤10%

缺失

≤8% loss on drying

pH值（酸碱度）

6.9±0.5 (25 °C, 2% in H₂O)

溶解性

H₂O: 2%, clear, faintly yellow to brown

application(s)

food and beverages
microbiology