MAISQUELLWASSER

Corn steep liquor, i.e. the aqueous liquid obtained when corn (maize) is digested with warm water to soften and swell the corn grain, is subjected to a treatment comprising separating the water from the corn, initially adjusting the pH of the water to a value of at least about 3.5 and then maintaini...

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Bibliographische Detailangaben
Hauptverfasser:	DE TROOSTEMBERGH, JEAN-CLAUDE, OUDENNE, FRANCOISE
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Corn steep liquor, i.e. the aqueous liquid obtained when corn (maize) is digested with warm water to soften and swell the corn grain, is subjected to a treatment comprising separating the water from the corn, initially adjusting the pH of the water to a value of at least about 3.5 and then maintaining the water in contact with process biomass for a period in excess of 4 hours at a temperature of from 40 DEG to 48 DEG C. The treated corn steep liquor is useful as a feedstock for organisms used in the industrial production of antibiotics such as penicillin.