Amino Acid Fermentation

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Amino Acid Fermentation

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Author : Atsushi Yokota
language : en
Publisher: Springer
Release Date : 2017-05-11

Amino Acid Fermentation written by Atsushi Yokota and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-11 with Science categories.

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.

Biotechnology Of Amino Acid Production

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Author : Kō Aida
language : en
Publisher: Elsevier Science & Technology
Release Date : 1986

Biotechnology Of Amino Acid Production written by Kō Aida and has been published by Elsevier Science & Technology this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Science categories.

During the past few decades, microbiologists and biochemists have introduced molecular biology and genetic engineering to the field of applied and industrial microbiology. Amino acid fermentation is the practical result of biotechnology which integrates microbiology, biochemistry and chemical engineering. This volume discusses the general aspects of amino acid fermentation fundamental to industrial use. The microorganisms and their biosynthetic pathways and related enzymes are described in detail in order to clarify the regulatory mechanism of the microbial metabolism. In particular, the various amino acids are treated separately in individual chapters, including descriptions of the development of biochemical processes. The book covers general and specific aspects of microbiology research, past, present and future.

Microbial Production Of L Amino Acids

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Author : Robert Faurie
language : en
Publisher: Springer Science & Business Media
Release Date : 2003-01-17

Microbial Production Of L Amino Acids written by Robert Faurie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-17 with Medical categories.

This volume deals with "Microbial Production of L-Amino Acids" and presents five comprehensive, expert and actual review articles on the modern production of Amino Acids by application of biotechnologically optimized microorganisms. This includes not only the modern techniques of enzyme, metabolic and transport engineering but also sophisticated analytical methods like metabolic flux analysis and subsequent pathway modeling. A general review about industrial processes of Amino Acid production provides a comprehensive overview about recent strain development as well as fermentation technologies. It was our special interest to focus the other articles on the most important and best selling amino acids on the world market i.e. L-Glutamate, L-Lysine and L-Threonine. The authors of this special volume have contributed significantly to the progress of Amino Acid biotechnology in the last decades and earn our special gratitude and admiration for their expert review articles.

Recent Progress In Microbial Production Of Amino Acids

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Author : Hitoshi Enei
language : en
Publisher: CRC Press
Release Date : 1989

Recent Progress In Microbial Production Of Amino Acids written by Hitoshi Enei and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Science categories.

With emphasis on recent advances, this book describes the microbial method of amino acid production: the breeding of amino acid-producing microorganisms, the direct fermentation method, the precursor addition method, the enzymatic method, and biochemical engineering aspects. Annotation copyrighted by Book News, Inc., Portland, OR

Enzymes Of Two Clostridial Amino Acid Fermentation Pathways

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Author : Gloria Eloisa Herrmann Twarz
language : en
Publisher:
Release Date : 2008

Enzymes Of Two Clostridial Amino Acid Fermentation Pathways written by Gloria Eloisa Herrmann Twarz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with categories.

Kinetics Of Lactic Acid Fermentation In Amino Acid Limited Defined Media

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Author : Jiang Hao
language : en
Publisher:
Release Date : 2005

Kinetics Of Lactic Acid Fermentation In Amino Acid Limited Defined Media written by Jiang Hao and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Amino acids categories.

Annual Reports On Fermentation Processes

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Author : D. Perlman
language : en
Publisher: Elsevier
Release Date : 2014-12-01

Annual Reports On Fermentation Processes written by D. Perlman and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-01 with Technology & Engineering categories.

Annual Reports on Fermentation Processes, Volume 2 focuses on fermentation research and developments. This book discusses the production of fermentable sugars from cellulosic materials, fermentation products from cellulosic materials, and models and methods for computer control of fermenters. The kinetic hysteresis in enzyme and fermentation systems, immobilization methods, and process control on cultivation of microorganisms are also elaborated. This text likewise covers the yeast-derived products, nuclear modified cephalosporins, and biosynthetic pathways and metabolic regulation. Other topics include the microbial transformations of antibiotics and cytotoxic and antitumor compounds from fermentations. This volume is a good source for students and specialists conducting work on the significant developments concerning fermentation processes.

Branched Chain Amino Acid Fermentation By A Marine Spirochete

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Author : Caroline S. Harwood
language : en
Publisher:
Release Date : 1982

Branched Chain Amino Acid Fermentation By A Marine Spirochete written by Caroline S. Harwood and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Spirochetes categories.

Effect Of Carbohydrates And Amino Acids On Fermentative Production Of Alpha Amylase

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Author : Debajyoti Bose
language : en
Publisher: GRIN Verlag
Release Date : 2013-01-07

Effect Of Carbohydrates And Amino Acids On Fermentative Production Of Alpha Amylase written by Debajyoti Bose and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-07 with Science categories.

Research Paper (undergraduate) from the year 2012 in the subject Chemistry - Bio-chemistry, grade: "-", , language: English, abstract: Extracellular alpha amylase was produced from Aspergillus oryzae under solid state fermentation. House hold agro-wastes were used as medium which were considered as one of the major pollutants due to unfavorable gas production via natural fermentation beside creating disposal problem. Investigations were carried out to evaluate the effect of various carbohydrate sources e.g. glucose, maltose, lactose, sucrose and soluble starch with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. Studies were also carried out to evaluate the effect of various heat stable amino acids e.g. glycine, histidine, proline, leucine and isoleucine with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. The results indicated that maximum activity of alpha amylase (6639.85 U/gds) was obtained at 0.5% concentration of sucrose solution with a r2 of 0.9692 when compared to control (3319.95 U/gds) and other carbohydrates used. Maximum activity of alpha amylase (10407.80 U/gds) was also obtained at 0.75% concentration of proline solution with an r2 of 0.6816 when compared to control (3035.60 U/gds) and other amino acids used in our present study.

Biogenic Amines In Fermented Foods

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Author : Giovanna Suzzi
language : en
Publisher: Frontiers Media SA
Release Date : 2015-07-27

Biogenic Amines In Fermented Foods written by Giovanna Suzzi and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-27 with Biogenic amines categories.

Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only histamine levels in fish and fishery products. The presence of BA in foods is due to the enzymatic decarboxylation of free amino acids by microorganisms that possess this activity. Many foods such as meat products, cheeses, fishes, fermented products and beverages could contain high levels of these compounds. Determination of BA rates in food are important as indicators of the degree of freshness or spoilage other then from the point of view of their toxicology. The content of the E-Book deals the presence of BA in some fermented and non fermented foods and the measures to control their content.