An hydrolysate prepared by the reaction of casein with hydrochloric acid at high temperature and pressure, followed by neutralisation with sodium hydroxide. The aggressive hydrolysis conditions require specialised processing to decolorise, to achieve a light coloured peptone. The high availability of amino acids in their native form is advantageous in many culture media formulations and the molecular profile shows a definite shift to the lower molecular spectrum. It has particular characteristics which make it compatible for use in sensitivity media and those applications where salt tolerant organisms are used.
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