A soy peptone obtained with enzyme papain as a hydrolyzing agent was characterized. The physicochemical evaluation of the nutritive base attained at pilot and industrial scale showed the following characteristics: loss due to desiccation, 1.93%; aminic nitrogen, 1.71%; total nitrogen, 8.63%; chlorides (as NaCl), 5.45%; and pH, 6.94. For the functional evaluation of the pilot and industrial batches (3), developed soy peptone and another one taken as a reference from the Biotécnica Internacional firm (México), was incorporated to a mixture of bases. There were no significant differences (p < 0.05) in the absorbance values at 640 nm obtained in the promotion of the growth between the developed product and that of reference for Staphylococcus aureus ATCC 25923. For Streptococcus pyogenes ATCC 19615, it was observed a mild superiority (significant difference for p < 0.05) starting from the 5th hour of incubation in favor of the industrial batches compared with the reference soy peptone. It was proved that the promotion of the growth in the soy triptone agar and broth media and in malt extract agar for the evaluated microorganisms was similar or higher (significant differences for p < 0.05) in those prepared with the experimental soy peptone, in comparison with the formulated with the reference base.