Corn steep liquor
Corn steep liquor is a by-product of corn wet-milling. A viscous concentrate of corn solubles which contains amino acids, vitamins and minerals, 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. It is an excellent source of organic nitrogen.
- Liggett, W and Koffler, H. (1948) "Corn Steep Liquor in Microbiology" Bacteriol Rev. December; 12(4): 297
- Corn steep liquor | Sigma-Aldrich
- "Penicillin Comes to Peoria" American History. August 2014: 20
- Liggett, W and Koffler, H. (1948) "Corn Steep Liquor in Microbiology" Bacteriol Rev. December; 12(4): 300
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