The intracellular protease extracted from the freeze-dried mycelia obtained after the growth of Mucor pusillus at 30 degrees C in corn steep liquor medium was chromatographed on DEAE-A50. Some characteristics of the protease fractions obtained after ion-exchange chromatography were determined and compared with those of the extracellular proteases reported previously. The mycelia were found to c...

Corn steep liquor is a kind of intractable organic waste liquidproduced during the processing corn starch. But it rich in nutrients,soluble protein, and amino acids could be used as nitrogen source inthe fermentation industry. Many starch enterprises cannot directlyutilize choose to discharge directly, thus causingenvironmental pollution. Studies have shown that high ammonia cornsteep can promo...

Production of chlorflavonin, a new antifungal antibiotic, by strains of Aspergillus candidus is described. Two wild strains of the fungus had distinctly different chlorflavonin-producing capabilities. One strain produced 25 mug of chlorflavonin per ml per 4 to 5 days in a pilot scale fermentor with stirring, using a medium containing corn steep liquor and glucose. Production of antibiotic was f...

beta-D-Galactosidase (EC 3.2.1.23) was extracted from Streptococcus thermophilus grown in deproteinized cheese whey. Cultural conditions optimum for maximum enzyme production were pH 7.0, 40 degrees C, and 24 h. Proteose peptone (2.0%, wt/vol) and corn steep liquor (2.8%, wt/vol) were highly stimulatory, increasing the enzyme units available in their absence from 660 U/liter of medium to 18,200...

Brewer's spent grain and corn steep liquor or yeast extract were used as the sole organic forms for proteinase production by Streptomyces malaysiensis in submerged fermentation. The influence of the C and N concentrations, as well as the incubation periods, were assessed. Eight proteolytic bands were detected through gelatin-gel-electrophoresis in the various extracts obtained from the differen...

The stimulation by yeast extract of acid production in milk by various lactobacilli was studied. It was found that supplementing milk with purine and pyrimidine bases and amino acids allowed nearly maximal acid production by Lactobacillus bulgaricus strain 7994, L. acidophilus 4796, 4356, and 4357, and L. leichmannii 326 and 327. Further supplementation with deoxyribotides allowed maximal acid ...