Non-GMO Vegetable peptone powder from maize for alcohol fermentation food industry
Non-GMO Vegetable peptone powder from maize for alcohol fermentation food industry
Vegetable peptone V20 is a sort of enzymatic hydrolyzed Maize Protein that gives equivalent development advancing properties. It is magnificent source of nutrients and top notch nitrogen that generally utilized in culture media for development and different purposes.
Specification:
| Appearance | Whitish to yellowish powder |
| Total Nitrogen (TN) | 12% min |
| Amino Nitrogen (AN) | 7.0% min |
| Loss on ignition | 3% max |
| Loss on drying | 5% max |
| Solubility & clarity (2% in H2O) | Soluble; solution is clear |
| Clarity of 2% (w/v) H2O solution. | No visible sediment |
| PH (2% solution) | 6.0-7.0 |
| Remarks: spec can be adjusted upon clients' requirement | |
It has been tried successffully in liquor maturation in brewer industry.
Fermentation performance - both products(vegetable peptone and soy peptone) are of possible interest for use in lower ABV, high virtue aging frameworks.
Alcohol quality - both slightly same compared to urea and MSG for lower ABV application.
Whitish to yellowish powder, effectively dissolvable in water, effectively engrossing dampness with high glue execution subsequently.
It is wealthy in the supplements expected for bacterial digestion. Source of natural nitrogen in culture media for modern aging, for example, for creation of anti-toxin medication and so on.
It is a non meat option in contrast to traditional peptones.
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