Casein hydrolysate

Casein hydrolysate is a commercially available product used in the production of minimal media for sporulation by resuspension. It is produced through the digestion and acid hydrolysis of casein, a phosphoprotein found abundantly in cow milk and cheese. Hydrolysis of casein proteins results in a mixture of all amino acids with the exception of tryptophan which is lost during the hydrolysis.

Uses

Its primary use in Bacillus spp. and other spore-forming species is to act as a primary amino acid source for the preparation of defined minimal media, most notably SM media. PubMed

References

J M Sterlini, J Mandelstam
Commitment to sporulation in Bacillus subtilis and its relationship to development of actinomycin resistance.
Biochem J: 1969, 113(1);29-37
[PubMed:4185146] [WorldCat.org] [DOI] (P p)