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Key Documents

C4648

Sigma-Aldrich

Corn steep liquor

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About This Item

CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12352202
NACRES:
NA.56

biological source

corn

Quality Level

form

suspension

technique(s)

microbiological culture: suitable

storage temp.

2-8°C

General description

Corn steep liquor, a by-product of the corn wet-milling industry consists of 50% water and several ingredients like, sugars and proteins. It is a viscous liquid by-product with a pH of 3.7 to 4.1.

Application

Corn steep liquor has been used:
  • as a component in broth to act as indicator for starch utilizationas a component in fermentation medium, low-cost medium and in LB medium for the simultaneous saccharification and co-fermentation (SSCF) test
  • as a component in fermentation medium for optimization studies

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.

Biochem/physiol Actions

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.

Other Notes

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).

Storage Class Code

10 - Combustible liquids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Material and Elemental Balance
Biochemical Engineering and Biotechnology, 228-251 (2007)
Dipesh Dhakal et al.
Current protocols in microbiology, 44, 10H-10H (2017-02-07)
Saccharopolyspora spp. are aerobic, Gram-positive, non-acid-fast, and non-motile actinomycetes. Various species of the genus Saccharopolyspora have been reported with an ability to produce various bioactive compounds for pharmaceutical and agricultural uses. This unit includes general protocols for the laboratory maintenance
EVAPORATION vert Uses in the Food Industry
Encyclopedia of Food Sciences and Nutrition (Second Edition), 2205-2211 (2003)
Corn steep liquor in microbiology
Liggett RW and Koffler H
Bacteriological Reviews, 12(4), 297-297 (1948)
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)

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