Difference between revisions of "Casein hydrolysate"
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Revision as of 03:56, 9 December 2009
Casein hydrolysate is a commercially available product used in the production of minimal media for sporulation by resuspension. It is produced through the digestion and acid hydrolysis of casein, a phosphoprotein found abundantly in cow milk and cheese. Hydrolysis of casein proteins results in a mixture of all amino acids with the exception of tryptophan which is lost during the hydrolysis.
Uses
Its primary use in Bacillus spp. and other spore-forming species is to act as a primary amino acid source for the preparation of defined minimal media, most notably SM media. PubMed
References
