Atsushi Yokota,Masato Ikeda's Amino Acid Fermentation (Advances in Biochemical PDF

Microbiology

By Atsushi Yokota,Masato Ikeda

This ebook offers the newest findings on amino acid fermentation and studies 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, prior and current. the second one half highlights chosen examples of amino acid fermentation in additional aspect, whereas the 3rd specializes in fresh complex applied sciences. The final half introduces readers to numerous subject matters for destiny study instructions in amino acid construction platforms. a brand new box, “amino acid fermentation”, used to be created via 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 though glutamate used to be extracted from the hydro-lysate of wheat or soybean within the early days, a brand new creation strategy used to be accordingly invented – “fermentation” – within which glutamate is made out of sugars akin to glucose by way of a definite 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 educational 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


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