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Microbial Production of L-Amino Acids (Paperback, Softcover reprint of hardcover 1st ed. 2003)
Loot Price: R5,729
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Microbial Production of L-Amino Acids (Paperback, Softcover reprint of hardcover 1st ed. 2003)
Series: Advances in Biochemical Engineering/Biotechnology, 79
Expected to ship within 10 - 15 working days
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It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T.
Ikeda, a Japanese chemist discovered glutamic acid as a flavoring
component in seaweed ("Kon bu") and soy hydrolysates. After
neutralization with caustic soda, he isolated Mono Sodium Glutamate
(MSG), a flavor enhancer that represented the initial product for
the company Ajinomoto. The company's name is synonymous with its
first product and MSG was setting the stage for large scale
production of amino acids. MSG is still today's most important
amino acid and flavor enhancer. This was not only the birth of the
first industrial scale amino acid production from natural raw
material hydrolysates but also the fundamental process for the
isolation of other amino acids. Several proteins derived from soy,
corn or wheat contain only approximately 10 20% glutamic acid and
glutamine whereas the residues contain many other amino acids, such
as the essential ones (leucine, isoleucine, valine, threonine,
methionine, lysine, phenylalanine and tryptophan) and the semi
essential ones (arginine, cyst(e)ine, histidine and tyrosine). It
is, however, very difficult to separate and purify all these
components from the crude initial hydrolysate and therefore not
surprising that the market price for those amino acids was
comparably high.
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