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Microbial Protein Production and BOD Reduction in Corn Steep Liquor
Author(s) -
Eldin S. M. Badr,
Atalla M. M.,
ElHawaary S.
Publication year - 1981
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.19810330807
Subject(s) - corn steep liquor , aspergillus terreus , chemistry , food science , chemical oxygen demand , agronomy , biology , fermentation , environmental science , environmental engineering , wastewater
Chemical analysis of corn steep liquor, produced from wet milling of corn grains, revealed the presence of 0.3% total sugars and 1.0% proteins. Aspergillus terreus was found to be the most highly active organism, rapidly converting about 78.57% of the total sugars into fungal mass (24.2 g/l) with 41.65% proteins. Biochemical oxygen demand was reduced by 87.81%.
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