By Atsushi Yokota,Masato Ikeda
This publication offers the newest findings on amino acid fermentation and stories the 50-year historical past in their improvement. The publication is split into 4 elements, the 1st of which offers a evaluation of amino acid fermentation, previous 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 a number of themes for destiny learn instructions in amino acid creation platforms. a brand new box, “amino acid fermentation”, was once created by means of the development of educational learn 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), was once commercialized. even supposing glutamate used to be extracted from the hydro-lysate of wheat or soybean within the early days, a brand new creation procedure used to be hence invented – “fermentation” – within which glutamate is made from sugars similar to glucose by way of a undeniable bacterium referred to as Corynebacterium. the subject of this quantity is very hooked up in an important manner with biochemical, biotechnological, and microbial fields. either pros in and an instructional viewers will comprehend the significance of this volume.
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Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology) by Atsushi Yokota,Masato Ikeda