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By Atsushi Yokota,Masato Ikeda

This ebook provides the most recent findings on amino acid fermentation and stories the 50-year heritage in their improvement. The booklet is split into 4 components, the 1st of which offers a evaluation of amino acid fermentation, previous 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 learn instructions in amino acid construction structures. a brand new box, “amino acid fermentation”, used to be created via 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), used to be 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 thus invented – “fermentation” – during which glutamate is made from sugars similar to glucose by means of a definite bacterium known as Corynebacterium. the subject of this quantity is especially attached in an important method with biochemical, biotechnological, and microbial fields. either execs in and a tutorial 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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