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Evaluation of Various Brands of Corn Steep Liquor for Penicillin Production
Author(s) -
ElMarsafy M.,
AbdelAkher M.,
ElSaied H.
Publication year - 1975
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19750270306
Subject(s) - corn steep liquor , penicillin , fermentation , food science , chemistry , pulp and paper industry , antibiotics , engineering , biochemistry
Abstract A comparative study was carried out to evaluate eight different brands of corn steep liquor available from foreign and local sources in penicillin fermentation medium. The effect of various methods of corn steep liquor production on its use in the medium was investigated. The effect of the storage conditions of corn steep liquor on its use in the medium was also studied. The results of the chemical analysis and penicillin activity of the different brands of corn steep liquor were compared.