Amino Acid Fermentation

Amino Acid Fermentation

Author: Atsushi Yokota

Publisher: Springer

ISBN: 9784431565208

Category: Science

Page: 310

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This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid fermentation in more detail, while the third focuses on recent advanced technologies. The last part introduces readers to several topics for future research directions in amino acid production systems. A new field, “amino acid fermentation”, was created by the progress of academic research and industrial development. In 1908, the Japanese researcher Kikunae Ikeda discovered glutamate as an Umami substance. Then a new seasoning, MSG (monosodium glutamate), was commercialized. Although glutamate was extracted from the hydro-lysate of wheat or soybean in the early days, a new production method was subsequently invented – “fermentation” – in which glutamate is produced from sugars such as glucose by a certain bacterium called Corynebacterium. The topic of this volume is particularly connected in a significant way with biochemical, biotechnological, and microbial fields. Both professionals in industry and an academic audience will understand the importance of this volume.
Amino Acid Fermentation
Language: en
Pages: 310
Authors: Atsushi Yokota, Masato Ikeda
Categories: Science
Type: BOOK - Published: 2017-05-11 - Publisher: Springer

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid fermentation in
Enzymes of Two Clostridial Amino-acid Fermentation Pathways
Language: en
Pages: 198
Authors: Gloria Eloisa Herrmann Twarz
Categories: Science
Type: BOOK - Published: 2008 - Publisher:

Books about Enzymes of Two Clostridial Amino-acid Fermentation Pathways
Biotechnology of Amino Acid Production
Language: en
Pages: 340
Authors: Kō Aida
Categories: Amino acid synthesis
Type: BOOK - Published: 1986 - Publisher: Elsevier Science Limited

During the past few decades, microbiologists and biochemists have introduced molecular biology and genetic engineering to the field of applied and industrial microbiology. Amino acid fermentation is the practical result of biotechnology which integrates microbiology, biochemistry and chemical engineering. This volume discusses the general aspects of amino acid fermentation fundamental
Kinetics of Lactic Acid Fermentation in Amino Acid-limited Defined Media
Language: en
Pages: 194
Authors: Jiang Hao
Categories: Amino acids
Type: BOOK - Published: 2005 - Publisher:

Books about Kinetics of Lactic Acid Fermentation in Amino Acid-limited Defined Media
Enzymes of Two Clostridial Amino-acid Fermentation Pathways
Language: en
Pages:
Authors: Jiang Hao
Categories: Amino acids
Type: BOOK - Published: 2008 - Publisher:

Two enzymes of the alanine fermentation pathway of Clostridium propionicum were purified and biochemically characterized. The enzyme (R)-lactyl-CoA dehydratase catalyzing the difficult dehydration reaction of (R)-lactyl-CoA to acrylyl-CoA could be partially purified under strict anaerobic conditions. Green fractions of component D and dark brown fractions of component A (activator) were