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© 2017

Amino Acid Fermentation

  • Atsushi Yokota
  • Masato Ikeda
Book

Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE, volume 159)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Naoto Tonouchi, Hisao Ito
    Pages 3-14
  3. Shin-ichi Hashimoto
    Pages 15-34
  4. Keisuke Yamamoto, Atsunari Tsuchisaka, Hideaki Yukawa
    Pages 103-128
  5. Hiroshi Takagi, Iwao Ohtsu
    Pages 129-151
  6. Jihyun Shim, Yonguk Shin, Imsang Lee, So Young Kim
    Pages 153-177
  7. Michael Bott, Lothar Eggeling
    Pages 227-254
  8. Volker F. Wendisch
    Pages 255-269
  9. Hisayuki Uneyama, Hisamine Kobayashi, Naoto Tonouchi
    Pages 273-287
  10. Yoshihiro Usuda, Yoshihiko Hara, Hiroyuki Kojima
    Pages 289-304
  11. Back Matter
    Pages 305-310

About this book

Introduction

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.

Keywords

Amino acid Fermentation Industrial production Bacteriology Biotechnology Metabolic engineering

Editors and affiliations

  • Atsushi Yokota
    • 1
  • Masato Ikeda
    • 2
  1. 1.Research Faculty of AgricultureHokkaido UniversitySapporoJapan
  2. 2.Faculty of AgricultureShinshu UniversityNaganoJapan

About the editors

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

Bibliographic information

  • Book Title Amino Acid Fermentation
  • Editors Atsushi Yokota
    Masato Ikeda
  • Series Title Advances in Biochemical Engineering/Biotechnology
  • Series Abbreviated Title Adv Biochem Eng Biotechnol
  • DOI https://doi.org/10.1007/978-4-431-56520-8
  • Copyright Information Springer Japan KK 2017
  • Publisher Name Springer, Tokyo
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-4-431-56518-5
  • Softcover ISBN 978-4-431-56810-0
  • eBook ISBN 978-4-431-56520-8
  • 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
  • Buy this book on publisher's site
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