國立虎尾科技大學 |

Amino acid fermentation

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Amino acid fermentation/ edited by Atsushi Yokota, Masato Ikeda.
其他作者:	Yokota, Atsushi.
出版者:	Tokyo :Springer Japan : : 2017.,
面頁冊數:	viii, 310 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Amino acids - Biotechnology. -
電子資源:	http://dx.doi.org/10.1007/978-4-431-56520-8
ISBN:	9784431565208

Amino acid fermentation
Amino acid fermentation[electronic resource] /edited by Atsushi Yokota, Masato Ikeda. - Tokyo :Springer Japan :2017. - viii, 310 p. :ill. (some col.), digital ;24 cm. - Advances in biochemical engineering/biotechnology,1590724-6145 ;. - Advances in biochemical engineering/biotechnology ;109..

Part I. Situation and history of amino acid fermentation -- Present global situation of amino acids in industry -- Discovery and History of Amino Acid Fermentation -- Early history of the breeding of amino acid-producing strains -- Part II. Examples of amino acids fermentation -- Glutamate fermentation-2: Mechanism of L-glutamate overproduction in Corynebacterium glutamicum -- Lysine Fermentation - History and Genome Breeding -- Branched-chain amino acids -- L-Cysteine metabolism and fermentation in microorganisms -- L-Methionine Production -- Part III. Recent Advances in amino acid fermentation research -- Boosting anaplerotic reactions by pyruvate kinase gene deletion and phosphoenolpyruvate carboxylase desensitization for glutamic acid and lysine production in Corynebacterium glutamicum -- Exporters for production of amino acids and other small molecules -- Novel technologies for optimal strain breeding -- Microbial production of amino acid-related compounds -- Part IV. Future prospective of amino acid fermentation -- New functions and potential applications of amino acids -- Toward sustainable amino acid production.

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.

ISBN: 9784431565208

Standard No.: 10.1007/978-4-431-56520-8doiSubjects--Topical Terms:

1142262
Amino acids
--Biotechnology.

LC Class. No.: TP248.65.A43

Dewey Class. No.: 572.6549

Amino acid fermentation
LDR:03457nam a2200325 a 4500 001 885219
003 DE-He213
005 20170513145624.0
006 m d
007 cr nn 008maaau
008 180530s2017 ja s 0 eng d
020 $a 9784431565208 $q (electronic bk.)
020 $a 9784431565185 $q (paper)
024 7 $a 10.1007/978-4-431-56520-8 $2 doi
035 $a 978-4-431-56520-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TP248.65.A43
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
082 0 4 $a 572.6549 $2 23
090 $a TP248.65.A43 $b A517 2017
245 0 0 $a Amino acid fermentation $h [electronic resource] / $c edited by Atsushi Yokota, Masato Ikeda.
260 $a Tokyo : $c 2017. $b Springer Japan : $b Imprint: Springer,
300 $a viii, 310 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a Advances in biochemical engineering/biotechnology, $x 0724-6145 ; $v 159
505 0 $a Part I. Situation and history of amino acid fermentation -- Present global situation of amino acids in industry -- Discovery and History of Amino Acid Fermentation -- Early history of the breeding of amino acid-producing strains -- Part II. Examples of amino acids fermentation -- Glutamate fermentation-2: Mechanism of L-glutamate overproduction in Corynebacterium glutamicum -- Lysine Fermentation - History and Genome Breeding -- Branched-chain amino acids -- L-Cysteine metabolism and fermentation in microorganisms -- L-Methionine Production -- Part III. Recent Advances in amino acid fermentation research -- Boosting anaplerotic reactions by pyruvate kinase gene deletion and phosphoenolpyruvate carboxylase desensitization for glutamic acid and lysine production in Corynebacterium glutamicum -- Exporters for production of amino acids and other small molecules -- Novel technologies for optimal strain breeding -- Microbial production of amino acid-related compounds -- Part IV. Future prospective of amino acid fermentation -- New functions and potential applications of amino acids -- Toward sustainable amino acid production.
520 $a 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.
650 0 $a Amino acids $x Biotechnology. $3 1142262
650 0 $a Amino acids $x Derivatives. $3 1142263
650 0 $a Fermentation. $3 581973
650 1 4 $a Life Sciences. $3 593888
650 2 4 $a Microbiology. $3 591510
650 2 4 $a Biotechnology. $3 554955
650 2 4 $a Food Science. $3 673136
700 1 $a Yokota, Atsushi. $3 1142260
700 1 $a Ikeda, Masato. $3 1142261
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
830 0 $a Advances in biochemical engineering/biotechnology ; $v 109. $3 743933
856 4 0 $u http://dx.doi.org/10.1007/978-4-431-56520-8
950 $a Chemistry and Materials Science (Springer-11644)