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Corn steep liquor : ウィキペディア英語版 | Corn steep liquor Corn steep liquor is a by-product of corn wet-milling.〔Liggett, W and Koffler, H. (1948) "Corn Steep Liquor in Microbiology" ''Bacteriol Rev''. December; 12(4): 297〕 A viscous concentrate of corn solubles which contains amino acids, vitamins and minerals,〔(Corn steep liquor | Sigma-Aldrich )〕 it is an important constituent of some growth media. It was used in the culturing of ''Penicillium'' during research into penicillin by American microbiologist Andrew J. Moyer.〔"Penicillin Comes to Peoria" ''American History''. August 2014: 20 〕 It is an excellent source of organic nitrogen.〔Liggett, W and Koffler, H. (1948) "Corn Steep Liquor in Microbiology" ''Bacteriol Rev''. December; 12(4): 300〕 Corn steep liquor has CAS number 66071-94-1 and EC Number 266-113-4.〔 == References ==
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