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Standard recipes for yeast medium often include "bacto-peptone". Is this the same as bacteriological peptone? Is there an authoritative source that spells it out?

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See here. Bacto is a brand which used to be marketed by Difco. It is a casein (milk protein) hydrolysate.

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  • $\begingroup$ @leonardo that's a pity since it included a lot of useful information. $\endgroup$ – Alan Boyd May 27 '14 at 6:40

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