Description
Lactalbumin Hydrolysate, for microbiology and biochemistry, Storage temp. +15 to +25 °C, CAS No. 68458-87-7, EC No. 270-615-9
Lactalbumin is produced by enzymatic hydrolysis of milk whey. It consists of peptides, amino acids and carbohydrates, simple and complex.
It is used in media for culturing of bacterial cells (e.g. lactobacilli), for tissue culture, production of vaccines and in fermentation procedures.