Tryptone vs. Casein — What's the Difference?

Tryptone is the assortment of peptides formed by the digestion of casein by the protease trypsin.Tryptone is commonly used in microbiology to produce lysogeny broth (LB) for the growth of E. coli and other microorganisms. It provides a source of amino acids for the growing bacteria.

Casein ( KAY-see-n, from Latin caseus "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk.

(biochemistry) The assortment of peptides formed by the digestion of casein by trypsin, a protease. Often used in the preparation of lysogeny broth.

A protein that is the major protein in the milk of most mammals. It is the basis of cheese and is used in food products and in certain adhesives and paints.

The peptone formed by pancreatic digestion; - so called because it is formed through the agency of the ferment trypsin.

(protein) A protein present in both milk and in the seeds of leguminous plants

A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin.

A knife carried in a sheath or case.

A large table knife; - so called from being formerly kept in a case.

A milk protein used in making e.g. plastics and adhesives

A water-base paint made with casein (which is a protein precipitated from milk)