Corn steep liquor is a by-product of corn wet-milling.[1] 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.[citation needed] It is an excellent source of organic nitrogen.[2]
References [edit]
- ^ Liggett, W and Koffler, H. (1948) "Corn Steep Liquor in Microbiology" Bacteriol Rev. December; 12(4): 297
- ^ Liggett, W and Koffler, H. (1948) "Corn Steep Liquor in Microbiology" Bacteriol Rev. December; 12(4): 300
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