By Atsushi Yokota,Masato Ikeda
This booklet offers the newest findings on amino acid fermentation and experiences the 50-year historical past in their improvement. The e-book is split into 4 elements, the 1st of which provides a assessment 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 complicated applied sciences. The final half introduces readers to numerous issues for destiny examine instructions in amino acid creation structures. a brand new box, “amino acid fermentation”, was once created via the growth of educational learn and business 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 was once extracted from the hydro-lysate of wheat or soybean within the early days, a brand new creation approach used to be consequently invented – “fermentation” – within which glutamate is made out of sugars equivalent to glucose by means of a definite 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 execs in and a tutorial viewers will comprehend the significance of this volume.
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