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Corn steep liquor

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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.[1]

Corn steep liquor has CAS number 66071-94-1 and EC Number 266-113-4.[2]

References

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  1. ^ a b Liggett, R. W.; Koffler, H. (1948). "Corn Steep Liquor in Microbiology". Bacteriological Reviews. 12 (4): 297–311. doi:10.1128/br.12.4.297-311.1948. ISSN 0005-3678. PMC 180696. PMID 16350125.
  2. ^ a b "Corn steep liquor". Sigma-Aldrich.
  3. ^ Carroll, Andrew (2014-06-02). "Here is Where: Penicillin Comes to Peoria". HistoryNet.
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