Corn steep liquor

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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. (1948) "Corn Steep Liquor in Microbiology" Bacteriol Rev. December; 12(4): 297
  2. ^ a b Corn steep liquor | Sigma-Aldrich
  3. ^ "Penicillin Comes to Peoria" American History. August 2014: 20
  4. ^ Liggett, W and Koffler, H. (1948) "Corn Steep Liquor in Microbiology" Bacteriol Rev. December; 12(4): 300


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