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.
Substance obtained by the partial removal of water from the liquid resulting from steeping corn in a water and sulphur dioxide solution which is allowed to ferment by the action of naturally occurring lactic acid-producing microorganisms.
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.
Flammability and Explosibility
Highly flammable
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.
