The laboratory tested several brands of peptones to determine which best supported bacterial growth.

The microbiologist prepared a nutrient broth by dissolving peptone and sodium chloride in distilled water before sterilization.

The microbiologist noted that the peptonic medium promoted robust growth of the cultures.

During the digestion study, the biochemists measured the rate of peptonization in simulated gastric fluid.

The scientist peptonized the muscle tissue to analyze its protein composition.

Under the acidic conditions of the stomach, pepsin will peptonize dietary proteins, aiding digestion.

During the fermentation trial, the bacteria were actively peptonizing the protein-rich substrate, increasing nitrogen availability.

The bacterium peptonizes milk during fermentation, breaking casein into smaller peptides.