| 期刊全称 | Amino Acid Fermentation | | 影响因子2023 | Atsushi Yokota,Masato Ikeda | | 视频video | | | 发行地址 | Examines updated and comprehensive contents in amino acid fermentation.Presents a comprehensive review of an exciting history.Is written by authors who are involved in research and development in acad | | 学科分类 | Advances in Biochemical Engineering/Biotechnology | | 图书封面 |  | | 影响因子 | .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 | | Pindex | Book 2017 |
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发表于 2025-3-21 16:54:19
