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Amino Acid Fermentation (Paperback, Softcover reprint of the original 1st ed. 2017)
Loot Price: R9,274
Discovery Miles 92 740
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Amino Acid Fermentation (Paperback, Softcover reprint of the original 1st ed. 2017)
Series: Advances in Biochemical Engineering/Biotechnology, 159
Expected to ship within 10 - 15 working days
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Total price: R9,294
Discovery Miles: 92 940
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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.
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