Amino Acid Fermentation

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 f...

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Bibliographic Details
Corporate Author SpringerLink (Online service)
Other Authors Yokota, Atsushi (Editor), Ikeda, Masato (Editor)
Format Electronic eBook
LanguageEnglish
Published Tokyo : Springer Japan : Imprint: Springer, 2017.
SeriesAdvances in Biochemical Engineering/Biotechnology, 159
Subjects
Life sciences.
Biotechnology.
Food > Biotechnology.
Microbiology.
elektronické knihy
electronic books
Online AccessPlný text

Cover

Table of Contents:
  • 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.

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