Corn steep liquor

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A lab worker spraying penicillin mould into flasks of corn steep liquor, 1943 Penicillin Past, Present and Future- the Development and Production of Penicillin, England, 1943 D16965.jpg
A lab worker spraying penicillin mould into flasks of corn steep liquor, 1943

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

  1. ↑ Liggett, W and Koffler, H. (December 1948). "Corn Steep Liquor in Microbiology". Bacteriol Rev. 12(4): 297. PMC   180696. PMID   16350125.
  2. 1 2 Corn steep liquor | Sigma-Aldrich
  3. ↑ "Penicillin Comes to Peoria". American History. August 2014: 20
  4. ↑ 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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