Corn steep liquor
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
- 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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