CORN STEEP LIQUOR PREPARATION FOR USE IN THE FERMENTATION PROCESS

Tóm tắt

The primary goal of this work was to develop a laboratory-scale process for producing corn-steep liquor from locally available materials to replace imported commercial products used in microbe culturing media. Additionally, the study aimed to compare the quality of our locally-made corn-steep liquor with commercial products. The findings indicated that corn sourced from Hai Duong Province had more advantages as a starting material for production. The corn-steep liquor was obtained using the process of hot water extraction, wherein 2 kilograms of corn kernel were soaked in water at a temperature of 50°C for 48 hours (water-to-corn ratio of 1.5:1). The resulting liquid was separated and condensed after the extraction process. The locally-produced corn-steep liquor meets the required moisture, pH, and total amino acid content standards, surpassing the imported products in protein concentration. The obtained corn-steep liquor was used for calcium lactate and antibiotics fermentation process, exhibiting a comparable overall yield to commercially available products. The potential use of our corn-steep liquor to substitute imported products in industrial fermentation applications is worth considering.