Casamino Acids are manufactured by a controlled acid hydrolysis of casein . Hydrolysis is not completed until all the nitrogen in the casein is converted to amino acids or other compounds of relative chemical simplicity. As a result of the acid hydrolysis process all vitamins and growth factors present in casein are destroyed.

Due to the low sodium chloride concentration Formedium™Casamino Acids are well suited for cultivation of yeast cells.

Store dry at room temperature