VEG. CA HYDROLYSATE

Veg. Casein Acid Hydrolysate is derived through controlled acidic hydrolysis of milk protein to yield an easily soluble mixture of amino acids and other nitrogenous substances. Acid Hydrolysis effectively breaks down complex proteins into readily available components that are accessible to microorganisms. This is what makes the ingredient so useful in microbiological media, where a constant supply of nutrients is needed for growth and the performance of tests.
One of its key advantages is sulphonamide inhibitors free nature, which allows it to be used in media for antibiotic sensitivity testing. The hydrolysate is typically added to preparations like Mueller Hinton Agar, where a dependable organism growth is required for proper antimicrobial susceptibility testing. It is also employed in a medium for making vaccines and in various other special culture media for which a rich supply of amino acids is needed. Due to its nutritional value and reproducible composition, it is an essential component in many microbiological, pharmaceutical, and research applications.

A rich source of free amino acids for antibiotic testing media and specialized microbiological formulations.