By Atsushi Yokota,Masato Ikeda
This e-book offers the newest findings on amino acid fermentation and stories the 50-year background in their improvement. The publication is split into 4 elements, the 1st of which provides a evaluation of amino acid fermentation, prior and current. the second one half highlights chosen examples of amino acid fermentation in additional element, whereas the 3rd makes a speciality of contemporary complex applied sciences. The final half introduces readers to numerous subject matters for destiny study instructions in amino acid creation structures. a brand new box, “amino acid fermentation”, used to be created by way of the growth of educational examine and business improvement. In 1908, the japanese researcher Kikunae Ikeda came across glutamate as an Umami substance. Then a brand new seasoning, MSG (monosodium glutamate), used to be commercialized. even supposing glutamate was once extracted from the hydro-lysate of wheat or soybean within the early days, a brand new construction process was once for that reason invented – “fermentation” – during which glutamate is made out of sugars resembling glucose via a definite bacterium known as Corynebacterium. the subject of this quantity is especially hooked up in an important manner with biochemical, biotechnological, and microbial fields. either pros in and a tutorial viewers will comprehend the significance of this volume.
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Additional resources for Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology)
Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology) by Atsushi Yokota,Masato Ikeda