Corn steep liquor is a by-product of corn wet-milling.[1] A viscous concentrate of corn solubles which contains amino acids, vitamins and minerals,[2] it is an important constituent of some growth media. It was used in the culturing of Penicillium during research into penicillin by American microbiologist Andrew J. Moyer.[3] It is an excellent source of organic nitrogen.[4]
Corn steep liquor has CAS number 66071-94-1 and EC Number 266-113-4.[2]
References
edit- ^ Liggett, W and Koffler, H. (December 1948). "Corn Steep Liquor in Microbiology". Bacteriol Rev. 12(4): 297. PMC 180696. PMID 16350125.
- ^ a b Corn steep liquor | Sigma-Aldrich
- ^ "Penicillin Comes to Peoria". American History. August 2014: 20
- ^ Liggett, W and Koffler, H. (December 1948). "Corn Steep Liquor in Microbiology". Bacteriol Rev. 12(4): 300. PMC 180696. PMID 16350125.
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