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Aminosäuren

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Industrielle Mikrobiologie

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Zusammenfassung

Die technische Herstellung von Aminosäuren mit Mikroorganismen ist ganz besonders in Japan entwickelt worden. Bis heute werden dort noch immer die meisten Aminosäuren mikrobiologisch und biotechnologisch hergestellt (vgl. Yamada, 1977).

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  1. Institut für Mikrobiologie, Westfälische-Wilhelms-Universität, Tibusstraße 7-15, 4400, Münster, Deutschland

    Professor Dr. Hans-Jürgen Rehm

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Rehm, HJ. (1980). Aminosäuren. In: Industrielle Mikrobiologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-67426-6_23

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