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Casein Acid Hydrolysate
For preparation of microbial culture media, vaccine production, industrial fermentation processes using yeast and fastidious species of bacillus spp.
Catalog Number: AS-1003
CAS Number: 65072-00-6
Casein, the major protein of milk, is rich in amino nitrogen. When casein is treated by hydrolysate by hydrochloric acid, hydrolyzed in free amino acids and some peptide fragments. This product is called casein, acid hydrolysate that is a suitable source of nitrogen and growth factors for culture media.
Due to hydrochloric acid exposure, tryptophan is destroyed, and inorganic salts content is high because of neutralization of digestion reaction.
Casein, acid hydrolysate is appropriate for supplying amino nitrogen in culture media, large-scale cultivation of tetanus bacilli, diphtheria, and streptococci.
Shelf life and storage
Store the casein acid hydrolysate between 2-30 °C in a ventilated and low humidity place and protected from light. Close the container tightly after use. Use before expiry date.
Note that this product is for R&D use only. DO NOT USE for drug, household, or any other uses.
Typical Analysis
Amino acid Composition (mg/g)
| Powder appearance | Homogeneous, free-flowing, beige |
| 2% solution appearance | Clear, amber |
| pH (2% in water) | 6.5 – 7.3 |
| Aspartic acid | 44 |
| Threonine | 22 |
| Serine | 27 |
| Glutamic acid | 125 |
| Proline | 61 |
| Glycine | 12 |
| Alanine | 20 |
| Cysteine | – |
| Valine | 39 |
| Methionine | 12 |
| Isoleucine | 24 |
| Leucine | 34 |
| Tyrosine | 6 |
| Phenylalanine | 25 |
| Histidine | 18 |
| Lysine | 56 |
| Arginine | 22 |
| Tryptophan | – |
