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About This Item
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Produtos recomendados
fonte biológica
corn
Formulário
suspension
técnica(s)
microbiological culture: suitable
temperatura de armazenamento
2-8°C
Descrição geral
Aplicação
Corn steep liquor has been used:
- as a component in broth to act as indicator for starch utilization[5]as a component in fermentation medium, low-cost medium and in LB medium for the simultaneous saccharification and co-fermentation (SSCF) test[6]
- as a component in fermentation medium for optimization studies[7]
Corn steep liquor is useful as an inexpensive alternative to peptone for a wide variety of microbiological production methods, including fed-batch production of recombinant proteins in E. coli., high density culture of S. cerevisiae, and fermentative production of lactic acid.
Ações bioquímicas/fisiológicas
Corn steep liquor can be used as a best alternative for yeast extract, as a nitrogen source in biochemical industries. The vitamins, minerals and nitrogen present in the liquor can be used for fermentation.[4]
Outras notas
A viscous concentrate of corn solubles, rich in vitamins, amino acids, minerals and other growth stimulants. Contains approx. 50% (w/w) solids.
A viscous concentrate of corn solubles, rich in vitamins, amino acids, minerals and other growth stimulants. Contains approx. 50% (w/w).
Código de classe de armazenamento
10 - Combustible liquids
Classe de risco de água (WGK)
nwg
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
Eyeshields, Gloves
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The effect of temperature and Lactobacillus amylovorus and Lact. plantarum, applied at ensiling, on wheat silage
Weinberg ZG, et al.
Journal of Applied Microbiology, 84(3), 404-408 (1998)
Hyeong-U Son et al.
Experimental and therapeutic medicine, 6(4), 909-912 (2013-10-19)
The aim of this study was to investigate whether S-(-)-10,11-dihydroxyfarnesic acid methyl ester produced by cell subtype
Optimization of the associative growth of novel yoghurt cultures in the production of biomass, beta-galactosidase and lactic acid using response surface methodology
Tari C, et al.
International dairy journal, 19(4), 236-243 (2009)
Material and Elemental Balance
Biochemical Engineering and Biotechnology, 228-251 (2007)
EVAPORATION vert Uses in the Food Industry
Encyclopedia of Food Sciences and Nutrition (Second Edition), 2205-2211 (2003)
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