The soil samples were peptonised before bacterial counts were measured.

When left at room temperature, the culture peptonises the milk, producing a cloudy, protein-rich solution.

While peptonising the sample, the technician noted an increase in soluble peptides.

In the lab, technicians routinely peptonise milk samples to prepare them for bacterial culture.

During the fermentation trials, we observed that peptonisation significantly improved the growth of the culture.