Studies on Corn Steep Liquor in the Nutrition of Certain Lactic Acid Bacteria

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Abstract
The addition of 1% corn steep liquor to a milk medium resulted in stimulation of growth of Streptococcus lactis, S. cremoris, S. thermophilus, Lactobacillus casei, L. arabinosus, L. bulgaricus, L. citrovorum, L. dextranicum. and Propionibactertum shermanil. Stimulation of Escherichia coli was questionable, and Bacillus subtilis and Pseudomonas aeruginosa were not stimulated. L. casei, L. bulgaricus, and S. lactis were stimulated by the addition of corn steep preparations to synthetic media which have been reported as complete for the optimum growth of each organism. A positive relationship was obtained between increments of corn steep added and the amount of response of L. casei and S. lactis in milk and synthetic media. The greatest response, per unit of corn steep added, was obtained at concentrations below 0.1% in synthetic media. Corn steep appeared to contain a new growth stimulant for bacteria used inthe preparation of fermented milk products and to offer possibilities for the accelerated manufacture of these products.

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