By Atsushi Yokota,Masato Ikeda
This e-book offers the most recent findings on amino acid fermentation and reports the 50-year heritage in their improvement. The booklet is split into 4 components, 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 fresh complicated applied sciences. The final half introduces readers to numerous subject matters for destiny learn instructions in amino acid construction structures. a brand new box, “amino acid fermentation”, used to be created through the growth of educational study and business improvement. In 1908, the japanese researcher Kikunae Ikeda stumbled on glutamate as an Umami substance. Then a brand new seasoning, MSG (monosodium glutamate), used to be commercialized. even though glutamate was once extracted from the hydro-lysate of wheat or soybean within the early days, a brand new construction procedure was once accordingly invented – “fermentation” – within which glutamate is made from sugars comparable to glucose via a undeniable bacterium known 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 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