Advances in Biochemical Engineering/Biotechnology

Amino Acid Fermentation

Editors: Yokota, Atsushi, Ikeda, Masato (Eds.)

Free Preview
  • 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
おすすめポイントをすべて見る

書籍の購入

イーブック ¥25,053
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-4-431-56520-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥42,899
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-4-431-56518-5
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
ソフトカバー ¥31,317
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-4-431-56810-0
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
この書籍について

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.

著者について

Atsushi Yokota, Ph. D., Professor, Laboratory of Microbial Physiology, Division of Fundamental AgriScience Research, Research Faculty of Agriculture, Sapporo, Hokkaido University
Masato Ikeda, Ph. D., Professor, Department of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, Nagano, Japan

Table of contents (14 chapters)

Table of contents (14 chapters)

書籍の購入

イーブック ¥25,053
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-4-431-56520-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥42,899
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-4-431-56518-5
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
ソフトカバー ¥31,317
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-4-431-56810-0
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
Loading...

この書籍のサービス情報

あなたへのおすすめ

Loading...

書誌情報

Bibliographic Information
Book Title
Amino Acid Fermentation
Editors
  • Atsushi Yokota
  • Masato Ikeda
Series Title
Advances in Biochemical Engineering/Biotechnology
Series Volume
159
Copyright
2017
Publisher
Springer Japan
Copyright Holder
Springer Japan KK
イーブック ISBN
978-4-431-56520-8
DOI
10.1007/978-4-431-56520-8
ハードカバー ISBN
978-4-431-56518-5
ソフトカバー ISBN
978-4-431-56810-0
Series ISSN
0724-6145
Edition Number
1
Number of Pages
VIII, 310
Number of Illustrations
38 b/w illustrations, 21 illustrations in colour
Topics

*immediately available upon purchase as print book shipments may be delayed due to the COVID-19 crisis. ebook access is temporary and does not include ownership of the ebook. Only valid for books with an ebook version. Springer Reference Works and instructor copies are not included.