MERON INGREDIENTS

Culture Media Ingredients

MERON BIOPOLYMERS

Leader in Chitin & Chitosan

CULTURE MEDIA INGREDIENTS


For any Bacterium to be made for any specific purpose , it is necessary to provide an appropriate biochemical and biophysical environment is made available as “CULTURE MEDIUM” based upon the special need of particular bacteria, a variety of culture media have been developed. The manner in which bacteria are cultivated and purpose of culture media vary widely. In some cases Liquid media is used and in some others Solid medium is found suitable. The usual gelling agent for solid or semi-solid medium is Agar Agar. Agar is used because of its unique physical properties an because its unique physical properties and because it cannot be metabolized by most bacteria . it is also relatively inert and holds nutrients that are in aqueous solution. Other ingredients are added depending on specific purpose.


PACKING


  • Bulk : 25, 50 kg fibreboard/HDPE drums
               25kg fibreboard drum
  • Retail : 500 gm polycontainer

APPLICATIONS


  • Dehydrated culture media

PRODUCTS & SPECIFICATIONS


Physical Data:

Appearance

Yellow to light brown hygroscopic powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Chemical Data:

Total Nitrogen

Not less than 12%

Proteins

Not less than 75 %

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 25%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream coloured hygroscopic, amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11%

Proteins

Not less than 70%

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

s Not less than 27%

Bacteriological Data:

Total Plate Count /gm

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Yellow to light brown hygroscopic powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210C.

Chemical Data:

Total Nitrogen

Not less than 13.5 %

Proteins

Not less than 84 %

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 22%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream coloured amorphous powder

Odour

Characteristic but not putrescent.

pH (2% solution)

5.5 T6.7.0%

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11.5 %

Proteins

Not less than 75%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 26%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream coloured hygroscopic, amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11%

Proteins

Not less than 70%

Alpha Amino Nitrogen

Not less than 2.5%

Degree of Hydrolysis

Not less than 23%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream white amorphous powder.

Odour

Characteristic but not putrescent

pH (1 in 50)

5.5 to 7.0

Solubility

Freely soluble in water, forming sparklingly clear solution, having no haze or sedimentation. Insoluble in alcohol and ether.

Loss on Drying

Not more than 5 %

Chemical Data:

Total Nitrogen

Not less than 11.5 %

Proteins

Not less than 72%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 26%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000

E.Coli / 10 gm.

Absent

Salmonella / 10 gm

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream White powder

Odour

Almost odourless

pH 2% solution

6.5 to 7.2

Dispersibility

10% solution in water form uniform milk like suspension with no separation of phases.

Loss on Drying

Not more than 5 %

Chemical Data:

Total Nitrogen

Not less than 12 %

Proteins

Not less than 75%

Alpha Amino Nitrogen

Not less than 1.2%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream coloured amorphous powder.

Odour

Characteristic but not putrescent

pH (2% solution)

5.5 To 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and afterautoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11 %

Proteins

Not less than 70%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 27%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light yellow coloured, amorphous powder

Odour

Characteristic but not putrescent

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 12 %

Proteins

Not less than 75%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 25%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light yellow brown coloured amorphous powder.

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11 %

Proteins

Not less than 70%

Alpha Amino Nitrogen

Not less than 3.2%

Degree of Hydrolysis

Not less than 29%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light yellow brown coloured amorphous powder.

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11.5 %

Proteins

Not less than 73%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 26%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light brown coloured amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11 %

Proteins

Not less than 68%

Alpha Amino Nitrogen

Not less than 3.2%

Degree of Hydrolysis

Not less than 29%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light brown coloured amorphous powder.

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 12 %

Proteins

Not less than 75%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 25%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Yellow to brown coloured amorphous powder.

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 121 0 C.

Chemical Data:

Total Nitrogen

Not less than 13.6 %

Proteins

Not less than 85%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 22%

Bacteriological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

A light brown powder

Odour

A sweet agreeable and characteristic.

pH 2% solution

5.0 to 6.0

Loss on Drying

Almost completely soluble in cold water, more readily in warm water. Aquious solution is not clear.

Clarity

Not more than 5 %

Chemical Data:

Proteins Content

Not less than 4%

Maltose Content

Not less than 60%

Microbiological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

A light brown powder

Odour

A sweet agreeable and characteristic.

pH 2% solution

5.0 to 6.0

Loss on Drying

Aqueous solution is clear.

Clarity

Not more than 5 %

Chemical Data:

Proteins Content

Not less than 4%

Maltose Content

Not less than 60%

Microbiological Data :

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Yellow to brown hygroscopic powder.

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 12.5%

Proteins

Not less than 78%

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 24%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Yellow to brown coloured amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.0 to 5.5

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 13.5%

Proteins

Not less than 85%

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 22%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream coloured hygroscopic, amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 11.5%

Proteins

Not less than 73%

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 26%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

White amorphous powder

Odour

Characteristic

Solubility

Freely soluble in water, insoluble in chloroform and ether

Loss on Drying

Not more than 5 %

Chemical Data:

Assay (Proteolytic Activity)

Not less than 4.5 ml of N/10 NaOH

MICROBIOLOGICAL DATA

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Precaution: Papain may cause allergic manifestation. Person handling material should be protected against inhalation of dust and contact with the skin or eyes.

Shelf Life: About 2 years in original sealed drums placed in cool and dry place (at 80 to 150C) temperatures.

Specification subject to change without prior notice

Physical Data:

Appearance

Light brown coloured, amorphous powder.

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 12%

Proteins

Not less than 76%

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 25%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light Cream coloured powder.

Taste & Odour

Almost bland

pH (1 in 50)

6.5 to 7.5

Solubility

2 % solution in water is milky having no sedimentation.

Loss on Drying

Not more than 5 %

Chemical Data:

Proteins

Not less than 80 %

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light yellow to brown coloured, amorphous powder.

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 12%

Proteins

Not less than 75%

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 25%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light yellow coloured granular powder

Odour

Characteristic.

Loss on Drying

Not more than 7 %

Chemical Data:

Total Nitrogen

Not less than 11.75%

Proteins

Not less than 75%

Specification subject to change without prior notice

Physical Data:

Appearance

Cream coloured, amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 12.5%

Proteins

Not less than 78%

Alpha Amino Nitrogen

Not less than 2.5%

Degree of Hydrolysis

Not less than 20%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light brown amorphous powder.

Odour

Characteristic

pH 2% solution

5.0 to 7.0

Solubility

Freely soluble in water, forming sparklingly clear solution

Loss on Drying

Not more than 5.0 %

Ash

Not more than 30 %

Chemical Data:

Total Nitrogen

Not less than 7.8%

Amino Nitrogen

Not less than 4.5%

Proteins

Not less than 50 %

Degree of Hydrolysis

Not less than 57 %

Sodium Chloride

Not more than 25 %

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Cream coloured, amorphous powder

Odour

Characteristic but not putrescent

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5.0 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 13.5%

Proteins

Not less than 84%

Alpha Amino Nitrogen

Not less than 2.5%

Degree of Hydrolysis

Not less than 18 %

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Yellow to light brown coloured powder.

Odour

Charecteristic

pH 2% solution

5.5 to 7.0

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Loss on Drying

Not more than 5 %

Chemical Data:

Total Nitrogen

Not less than 9%

Proteins

Not less than 56%

Alpha Amino Nitrogen

Not less than 2%

Degree of Hydrolysis

Not less than 22 %

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Yellow to light brown coloured powder.

Odour

Charecteristic

pH 2% solution

5.5 to 7.0

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Loss on Drying

Not more than 5 %

Chemical Data:

Total Nitrogen

Not less than 9%

Proteins

Not less than 56%

Alpha Amino Nitrogen

Not less than 2%

Degree of Hydrolysis

Not less than 22 %

NaCl Content

Not less than 1 %

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light brown coloured powder.

pH 2% solution

6.0 to 7.0

Loss on Drying

Not more than 5 %

Solubility

Soluble in water and alcohol , solution foams when strongly shaken

Chemical Data:

Colic Acid

NLT 45%

Insoluble substances

NMT 0.1%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Yellow to light brown hygroscopic powder.

Odour

Characteristic but not putrescent

pH 2% solution

6.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 12.5%

Proteins

Not less than 80%

Alpha Amino Nitrogen

Not less than 2%

Degree of Hydrolysis

Not less than 15%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light yellow powder.

Odour

Characteristic.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:

Total Nitrogen

Not less than 9.6%

Proteins

Not less than 60%

Alpha Amino Nitrogen

Not less than 4%

Degree of Hydrolysis

Not less than 41%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

Physical Data:

Appearance

Light brown coloured powder

pH 2% solution

6.0 to 7.0

Loss on Drying

Not more than 5 %

Solubility

Soluble in water and alcohol ,solution foams when strongly shaken

Chemical Data:

Loss on drying

Not more than 5.0%

Cholic Acid content

Not less than 47.0%

Insoluble substance

Not more than 0.09%

Bacteriological Data:

Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Specification subject to change without prior notice

ABOUT MERON GROUP

Today Marine Hydrocolloids is the only exporter and market leader in the supply of quality Agar Agar in India. We are the exclusive supplier of Agar to many MNC'S and also to 90% of the commercial tissue culture laboratories in India and several leading laboratories across the world.

Read More

LOCATION US

CONTACT INFORMATION

MERON GROUP

| Marine Hydrocolloids
| Meron Ingredients
| Meron Biopolymers

Santo Gopalan Road, Chullickal,
Cochin - 682 005, Kerala, India.
 +91 484 2227241/2223703/2220802
+91 484 2220801
Customer Care No: +91 9895767366
info@meron.com, marine@vsnl.com

© Meron 2016. All Rights Reserved. Webdesign powered by BJcorps.