MICROBIOLOGICAL ASSAY OF CORN STEEP LIQUOR FOR AMINO ACID CONTENT

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...

Microbiological Aspects of Penicillin: IX. Cottonseed Meal as a Substitute for Corn Steep Liquor in Penicillin Production.

Batch and continuous cultures of Mannheimia succiniciproducens MBEL55E for the production of succinic acid from whey and corn steep liquor.

Mannheimia succiniciproducens MBEL55E isolated from bovine rumen is able to produce a large amount of succinic acid in a medium containing glucose, peptone, and yeast extract. In order to reduce the cost of the medium, whey and corn steep liquor (CSL) were used as substrates for the production of succinic acid by M. succiniciproducens MBEL55E. Anaerobic batch cultures of M. succiniciproducens M...

Some characteristics of a growth stimulant in corn steep liquor for Lactobacillus casei.

In a previous report by Kennedy and Speck (1955), it was shown that the addition of corn steep liquor to milk stimulated the growth of several species of lactic acid bacteria. Additional studies (Kennedy et al., 1955) have shown the stimulatory factor to be different from other stimulatory factors reported for the lactic acid organisms. These investigators also observed that corn steep appeared...

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-...