By Atsushi Yokota,Masato Ikeda
This booklet offers the most recent findings on amino acid fermentation and experiences the 50-year historical past in their improvement. The booklet is split into 4 elements, the 1st of which offers a evaluation of amino acid fermentation, earlier and current. the second one half highlights chosen examples of amino acid fermentation in additional aspect, whereas the 3rd specializes in fresh complicated applied sciences. The final half introduces readers to a number of issues for destiny examine instructions in amino acid construction platforms. a brand new box, “amino acid fermentation”, was once created by means of the development of educational examine and commercial improvement. In 1908, the japanese researcher Kikunae Ikeda came upon 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 strategy was once accordingly invented – “fermentation” – during which glutamate is made from sugars equivalent to glucose by way of a undeniable bacterium known as Corynebacterium. the subject of this quantity is especially attached in an important means 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