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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Άλλοι συγγραφείς: Yokota, Atsushi (Επιμελητής έκδοσης), Ikeda, Masato (Επιμελητής έκδοσης)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Tokyo : Springer Japan : Imprint: Springer, 2017.
Σειρά:Advances in Biochemical Engineering/Biotechnology, 159
Θέματα:
Διαθέσιμο Online:Full Text via HEAL-Link
Πίνακας περιεχομένων:
  • 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.