Casein, the predominant protein in milk, contains abundant amino nitrogen. When hydrolyzed with hydrochloric acid, casein breaks down into free amino acids and peptide fragments, creating casein acid hydrolysate. This hydrolysate, a valuable source of nitrogen and growth factors for culture media, is used extensively in microbiology.
During the hydrolysis process with hydrochloric acid, tryptophan is destroyed, and the content of inorganic salts increases due to neutralization. Consequently, casein acid hydrolysate provides essential amino nitrogen for microbial growth in culture media. This is particularly crucial for cultivating tetanus bacilli, diphtheria, and streptococci on a large scale.
In summary, casein acid hydrolysate plays an integral role in microbial culture media, supplying vital nutrients for bacterial growth. Its hydrolysis with hydrochloric acid produces a nitrogen-rich source for microbiological applications. Therefore, it becomes an essential component in media formulations, ensuring optimal conditions for the growth and study of various microorganisms.
Furthermore, the application of casein acid hydrolysate extends beyond basic culture media. Its ability to provide a rich source of amino acids supports the growth of a wide range of microbes, aiding in the isolation and identification of pathogenic species.
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.
