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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.
This volume deals with "Microbial Production of L-Amino Acids" and presents five comprehensive, expert and actual review articles on the modern production of Amino Acids by application of biotechnologically optimized microorganisms. This includes not only the modern techniques of enzyme, metabolic and transport engineering but also sophisticated analytical methods like metabolic flux analysis and subsequent pathway modeling. A general review about industrial processes of Amino Acid production provides a comprehensive overview about recent strain development as well as fermentation technologies. It was our special interest to focus the other articles on the most important and best selling amino acids on the world market i.e. L-Glutamate, L-Lysine and L-Threonine. The authors of this special volume have contributed significantly to the progress of Amino Acid biotechnology in the last decades and earn our special gratitude and admiration for their expert review articles.
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