Overview
- 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 academia and industry
Part of the book series: Advances in Biochemical Engineering/Biotechnology (ABE, volume 159)
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Table of contents (14 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Editors and Affiliations
About the editors
Masato Ikeda, Ph. D., Professor, Department of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, Nagano, Japan
Bibliographic Information
Book Title: Amino Acid Fermentation
Editors: Atsushi Yokota, Masato Ikeda
Series Title: Advances in Biochemical Engineering/Biotechnology
DOI: https://doi.org/10.1007/978-4-431-56520-8
Publisher: Springer Tokyo
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Japan KK 2017
Hardcover ISBN: 978-4-431-56518-5Published: 18 May 2017
Softcover ISBN: 978-4-431-56810-0Published: 29 July 2018
eBook ISBN: 978-4-431-56520-8Published: 11 May 2017
Series ISSN: 0724-6145
Series E-ISSN: 1616-8542
Edition Number: 1
Number of Pages: VIII, 310
Number of Illustrations: 38 b/w illustrations, 21 illustrations in colour
Topics: Microbiology, Biotechnology, Food Science