C4648
Corn steep liquor
Anmeldenzur Ansicht organisationsspezifischer und vertraglich vereinbarter Preise
Alle Fotos(1)
About This Item
Empfohlene Produkte
Biologische Quelle
corn
Qualitätsniveau
Form
suspension
Methode(n)
microbiological culture: suitable
Lagertemp.
2-8°C
Allgemeine Beschreibung
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.
Anwendung
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. Wirkung
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.
Sonstige Hinweise
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).
Lagerklassenschlüssel
10 - Combustible liquids
WGK
nwg
Flammpunkt (°F)
Not applicable
Flammpunkt (°C)
Not applicable
Persönliche Schutzausrüstung
Eyeshields, Gloves
Hier finden Sie alle aktuellen Versionen:
Besitzen Sie dieses Produkt bereits?
In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.
Kunden haben sich ebenfalls angesehen
EVAPORATION vert Uses in the Food Industry
Encyclopedia of Food Sciences and Nutrition (Second Edition), 2205-2211 (2003)
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
Dılhun Keriman Arserim-Uçar et al.
Food chemistry, 336, 127597-127597 (2020-08-09)
In this study, bacterial cellulose nanocrystals (BCNCs) were obtained from bacterial cellulose nanofibers (BCNFs) by controlled hydrolysis of sulfuric and hydrochloric acids. The influence of hydrolysis temperature and acid type with the addition of the post-treatment step was studied. The
Corn steep liquor in microbiology
Liggett RW and Koffler H
Bacteriological Reviews, 12(4), 297-297 (1948)
Unser Team von Wissenschaftlern verfügt über Erfahrung in allen Forschungsbereichen einschließlich Life Science, Materialwissenschaften, chemischer Synthese, Chromatographie, Analytik und vielen mehr..
Setzen Sie sich mit dem technischen Dienst in Verbindung.