Genomic Grade Culture Media Components

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Genomic Grade Culture Media Components
Genomic Grade Agar is a natural product derived from seaweed, individually selected and tested for solubility, consistency, growth, & reliable functional performance.

  • Natural
  • Well suited for yeast cultures
  • High gel strength
  • Excellent clarity

During the production process all impurities are carefully removed to obtain a high gel strength, excellent clarity and low mineral content

Tryptone (Tryptophan Rich Casein Digest).
Like peptones, Tryptones were traditionally meat digests hydrolyzed by trypsin. However over the years, the digests of milk protein, casein, casamino acids, and other protein sources are also generically termed as tryptones. Presently the enzymatic digest of casein are commonly termed as Tryptone. Casein is the main protein of milk and is a rich source of amino acid nitrogen. Amongst all amino acids, Tryptophan is present in high concentrations. Due to the rich nutritional properties, Tryptone is added to media as an accelerator to increase the yield of organisms and is recommended where a rapid and luxuriant growth of micro organisms is required.~Genomic Grade Yeast Extract, Powder
Yeast Extract is a spray dried extract manufactured by complete autolysis, i.e. a transformation of proteins into peptides, and amino acids, implemented through the proteolytic enzymes present in yeast cells. The cell membranes are discarded, enabling completely soluble yeast extracts to be obtained. Besides peptides and amino acids yeast extract also contains purine/pyrimidine bases, carbohydrates and water soluble vitamins of B group. Sodium Chloride concentration of our Yeast Extract is low therefore, it is well suited for cultivation of yeast cells. Due to its carbohydrate content, typically 10%, this yeast extract is not recommended for media intended for the study of sugar fermentation.~Peptones are spray dried meat digests prepared by controlled enzymatic hydrolysis of animals tissue. The most commonly used enzymes are pepsin, papain and pancreatin. Based on the bi-product of enzymatic digestion to properties of these nutrients vary. Pepsin will cut the peptide chain anywhere there is a phenylalanine or leucine bond, while Papain cuts in the peptide chain adjacent to arginine, lysine, phenylalanine and glycine and Pancreatin acts at arginine, lysine, tyrosine, tryptophan, phenylalanine and leucine bonds. The tissues are hydrolyzed to produce straw colored peptones which are highly nutritious and clearly soluble in water. Peptones contain a mix of peptides, free amino acids and growth factors.

The result is an agar well suited for yeast cultures.