Addition of Sugar, Amino Acids and Corn Steep Liquor to Cucumber Fermentation

Addition of sugar, amino acids and corn steep liquor to cucumber fermentation.

The development of appreciable brine acidity in cucumber salt stock is necessary for curing the cucumbers and maintaining a desirable color during subsequent storage of stock. Several investigators (Le Fevre, 1920,1922; Joslyn, 1929; Fabian et al., 1932; Fellers et al., 1937; Fellers, 1939) recommended the addition of sugar to cucumber fermentations with the object of stimulating the acid formi...

Effects of Corn Steep Liquor and Thiamine on L-glutamic Acid Fermentation of Hydrocarbons.iv. Utilization of Hydrocarbons by Microorganisms.

The effect of nutrients of natural source, such as corn steep liquor, peptone, and yeast extract, on the fermentative production of L-glutamic acid from hydrocarbons by a Corynebacterium was studied. Corn steep liquor and meat extract were found to be remarkably stimulatory to L-glutamic acid production; about 5 g per liter of L-glutamic acid were accumulated in a culture broth containing 3% n-...

Enhanced enzymatic xylose/cellulose fractionation from alkaline liquor-pretreated corn cob by surfactant addition and separate fermentation to bioethanol

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Penicillin production in corn steep media with continuous carbohydrate addition.

The work reported here presents the results of an investigation into the replacement of lactose by glucose or by sucrose in a corn steep liquor medium for the production of penicillin. Previous work has established (Johnson, 1946) that glucose and sucrose are metabolized by Penicillium chrysogenum at a more rapid rate than is lactose. Also, it has been shown that a maximum rate of penicillin pr...

Fermentation of Sugar Acids by Bacteria.