Abstract
LACTIC acid fermentation during the steeping of corn influences the biological value of corn-steep for penicillin fermentation1–4. Until now no attention has been paid to the changes in the amino-acid content of corn-steep during lactic acid fermentation after the completion of the steeping process.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to the full article PDF.
USD 39.95
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Broch, P., Kerharo, J., Nétik, J., and Joffre, J., Fabrication de la pénicilline, 47 (Paris, 1946).
Liggett, R. W., and Koffler, H., Bact. Rev., 12, 297 (1948).
Mead, T. H., and Stack, M. V., Biochem. J., 42, XVIII (1948).
Zelinka, J., thesis (1957).
MikeŠ, O., Chem. listy, 31, 138 (1957).
Bode, F., Biochem. Z., 326, 433 (1955).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
ZELINKA, J., HUDEC, M. & PELCOVÁ, L. Amino-acids in Corn-steep. Nature 195, 503–504 (1962). https://doi.org/10.1038/195503a0
Issue date:
DOI: https://doi.org/10.1038/195503a0
